Make the garlic-miso broth

In a pot large enough to hold 3 quarts add the garlic and water and bring to a simmer.  Simmer for about 20 minutes or until garlic is soft.  Transfer the garlic to a bowl and crust with a fork and then transfer it back to the stock.  In the same bowl thin the miso paste with some of the stock, then pour it into the soup and whisk to incorporate and fully dissolve.  Season with salt and pepper.

Assemble soup bowls

While the garlic broth is simmering, bring another pot of water to a boil.  

Cook your noodles according to their package instructions.  Remove from pot using tongs or slotted spoon (retaining the boiling water) and divide among 4 bowls.

Add about 1 Tablespoon of vinegar or 1/2 Tablespoon lemon juice to the boiling water and poach your eggs for 2 minutes each.  Using a slotted spoon, transfer on egg to each of your 4 bowls.  If you need an egg poaching demo, check out Gordon Ramsay Demonstrates How To Prepare The Perfect Poached Egg | TASTE OF FOX.

Spoon the hot garlic broth over each bowl and top with fermented vegetables, sesame oil and togarashi if using.  Serve immediately.