This recipe is for a tare meant to be paired with a tonkotsu stock. It's based off of High Five's version of the famous kikanbo style ramen made with with chinese and japanese spices.

Add 50 grams of the miso, all of the spice mix along with 350mL of tonkotsu stock and a handful of moyashi into a hot wok
Whisk and bring to a boil and hold for 30 seconds
Add to bowl of noodles and top with more moyashi, negi, soft boiled egg, a chunk of chashu, black garlic oil (mayu) and you can add more red pepper flakes and spice mix if you want more heat.
Ingredients
Directions
Add 50 grams of the miso, all of the spice mix along with 350mL of tonkotsu stock and a handful of moyashi into a hot wok
Whisk and bring to a boil and hold for 30 seconds
Add to bowl of noodles and top with more moyashi, negi, soft boiled egg, a chunk of chashu, black garlic oil (mayu) and you can add more red pepper flakes and spice mix if you want more heat.