- 2 tbs sunflower oil
- 450g cooked pork belly, cut into four thick slices
- 2 tbs sesame oil
- 2 cloves garlic, minced
- 1 tbs fresh ginger, peeled and minced
- 2 tbs miso paste
- 1 ½ L chicken stock, reduced-sodium, if preferred
- 2 tbs rice wine vinegar, plus extra as needed
- 2 tbs sake
- 3 tbs soy sauce, plus extra as needed
- 2 tsp chilli oil, optional
- 300g ramen noodles, or egg noodles
- 450g (4 cups) bok choy, ends trimmed, bulbs washed and halved
- 4 medium eggs
- 300g (4 cups) exotic mushrooms, e.g. enoki, shiitake, etc., cleaned
- 2 large carrots, peeled and cut into thin matchsticks
- 2 jalapeño peppers, sliced
- 2 spring onions, sliced on the bias
- 2 nori seaweed sheets, broken into pieces
- 2 tbs bonito flakes
- Togarashi, Japanese spice mix
Heat the oil in a large casserole dish set over a moderate heat until hot.
Add the pork belly slices and brown in the hot oil until golden-brown. Remove from the dish and let rest to one side.
Heat the sesame oil in the dish and then stir in garlic and ginger, sautéing for about 30-45 seconds until fragrant and starting to colour.
Stir in the miso paste and then whisk in stock, vinegar, sake, soy sauce and chilli oil, if using. Bring to a steady simmer and cook for 5 minutes, stirring from time to time.
Stir in the noodles and bok choy. Return to a simmer and cook for 8-10 minutes until noodles are tender to the bite.
In the meantime, cook the eggs in a large saucepan of boiling water for 9 minutes. Drain well and refresh in iced water.
Stir the mushrooms and pork belly into the broth and simmer for 4-5 minutes to warm through. Season the soup with more soy sauce, vinegar and salt as needed.
Drain the eggs. Crack, peel and rinse away any shell before cutting in half with a damp knife.
Divide the ramen between warm soup bowls. Garnish with egg halves, carrots, jalapeño slices, spring onions, seaweed, bonito flakes and a pinch of togarashi before serving.