Ingredients

• 3 pounds pork baby back ribs* (cut apart between bones)
• 3 qts. reduced-sodium chicken broth, divided
• 1 piece kombu* (dried seaweed), about 3 by 8 in.
• 3 pounds chicken backs or wings
• 1 qt. lightly packed watercress sprigs
• 3 1/2 cups mung bean sprouts
• 1 1/3 pounds pork belly*, skin removed but thick layer of fat retained (ask a butcher to do this)
• 1 qt. (1 1/4 lbs.) peeled butternut squash pieces
• 18 to 20 oz. fresh thin Asian wheat noodles (or use 13 oz. dried)
• 1 large onion, chopped
• 1 1/2 cups sake, divided
• 1 large carrot, chopped
• 3 green onions, cut into 2-in. slivers
• 1 lemongrass stalk, smashed with a mallet and cut into 3-in. pieces
• 1/4 cup white (shiro) miso*
• 6 large garlic cloves, crushed, divided
• 2 tablespoons vegetable oil
• 1/2 ounce dried shiitake mushrooms
• 2 tablespoons sugar
• 2 tablespoons soy sauce
• 5 quarter-size slices fresh ginger
• 2 tablespoons butter, cut into pieces
• 2 teaspoons kosher salt