To prepare the pork belly: poke wholes all over the skin side of the pork belly using something sharp and pointy like a metal skewer or corn holders to prick the skin. Cover the skin side completely with large flaked salt. Rub it in using your hands. Let stand for 10 minutes. Scrape off the salt after 10 minutes. Score the bottom side of the pork belly in a diamond patern. Dry rub with schichimi and garlic.

Preheat the air fryer as you normally would for 10 minutes. Grease the basin of the air fryer with cooking oil. Place pork belly skin side up and cook at 375 degrees F for 20 minutes or until the skin becomes nice and crispy the golden. Remove and let stand for 10 minutes.

In a large soup pot combine bone broth, water and beef consume. Set over medium heat and bring to a boiling simmer. Once boiling, reduce to low and cover for 20 minutes.

Meanwhile prepare the toppings and soft boil your eggs as well as boil noodles.

To serve: Ladle a few scoops of broth into a bowl. Add 1 TBS of miso and stir that until well combined using a chopstick. Add the noodles and fill bowl with more broth. Top with corn, green onions, pork belly pieces, a few torn pieces of nori and finish with egg.

Serve immediately.