We will start by making The Chashu Meat the night before. If you want to skip this step, use the ingredients in the () instead of the filtered sauce for your broth.

Start by cooking the pork with some oil from all sides till it gets a nice color. I found already pre-tied meat, but if you can't find some at your local butcher roll them up yourself.

While the meat cooks, we can set up a pot for the sauce and fill in the water and our other liquids as well as the whole pealed cloves of garlic, the spring and regular onions and the ginger we cut previously. 

Let it all simmer for a while until it starts boiling and the meat is ready to be put inside.

Don’t worry about there not being enough liquid. 
Cook the meat on low heat and turn it every 30min for 4 hours.

Put the meat in the fridge over night.

While coking the meat we can prepare the Ramen Eggs.
For that just boil some eggs for 6mins or until they are soft boiled than put them in a container with some of the sauce from the meat and let them rest in the fridge over night as well.

After a night resting let's make the Ramen Broth.

First cut two cloves of garlic into small pieces and fry them in oil until golden brown in a pot.
After that pour your chicken broth in and let it boil.
When the water starts boiling you can put your Dashi powder in and add some more soy sauce, a bit of chili bean paste, the sauce from the Chashu and sugar and let it boil again.

Now take the pot away from the flame and mix your Miso paste in it.
After hat just put it back on the hot plate and let it boil again.

Now let’s prepare the rest of the toppings for the ramen.

First cut up some Nori Paper to a size of your liking.
Then cut up some more spring onions in smaller rings and the Ramen eggs in half.
After being in the fridge for the night the Chashu is ready to be cut. Try making thin slices so that its easier to eat them. 

Now that we’re almost ready, put the bamboo shoots in the cooking broth and let the noodles cook for 4min in a separate pot.
After they are done cooking, rinse them in cold water to make sure that they don’t get too soggy when eating.

And now to the fun part!
I would recommend getting a bowl for ramen because soup plates are not deep enough for all the toppings. 
Start by putting in your Ramen Noodles followed by the hot broth.
Now you can add your toppings as you like and serve it with a pair of Chopsticks and a spoon for those that don't want to drink the broth directly from the bowl.

Tip:

Because the noodles, eggs and the meat are cold try to use boiling hot broth to make sure that its still hot when eating. At least I like it better that way.