Ingredients:

  • 4 cups chicken stock
  • 2 tablespoons miso paste (preferably white or yellow)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1-inch piece ginger, sliced
  • 2 garlic cloves, smashed
  • 12 ounces fresh ramen noodles (or dried if unavailable)
  • 1 cup shiitake mushrooms, sliced
  • 1 cup bok choy or spinach
  • 2 green onions, sliced
  • 2 soft-boiled eggs
  • 8 ounces pork belly or chashu, thinly sliced

Instructions:

  1. In a large pot, combine chicken stock, miso paste, soy sauce, sesame oil, ginger, and garlic.
  2. Bring to a simmer over medium heat, stirring until miso paste is fully dissolved.
  3. Let the broth simmer for 30 minutes, allowing flavors to meld.
  4. In a separate pot, bring water to a boil.
  5. Cook ramen noodles according to package instructions (usually 3-4 minutes).
  6. Drain and set aside.
  7. In a frying pan, heat a little oil over medium heat.
  8. Add sliced mushrooms and cook until tender.
  9. Add bok choy or spinach and cook until wilted. Set aside.
  10. Bring a small pot of water to a boil.
  11. Gently add eggs and boil for 6-7 minutes. Transfer to an ice bath for 5 minutes, then peel.
  12. In bowls, divide the noodles evenly.
  13. Ladle hot broth over the noodles.
  14. Top with sautéed vegetables, sliced pork, and halved soft-boiled eggs.
  15. Garnish with sliced green onions.