A soul-warming bowl of miso ramen with rich broth, pork belly, and jammy eggs.
11 steps, about 50 minutes start to finish.
Heat sesame oil in a large pot over medium heat.
Saute garlic, ginger, and green onions until fragrant.
Add chicken stock and water, bring to a boil.
Stir in miso paste, soy sauce, mirin, and chili garlic sauce.
Add sliced mushrooms and simmer.
Season with fish sauce and MSG.
Cook fresh ramen noodles separately for 1.5 minutes, drain.
Prepare toppings: slice cooked pork belly, blanch bok choy, make 7-minute soft-boiled eggs.
Divide noodles among bowls, ladle broth over top.
Arrange pork belly, bok choy, and halved soft-boiled eggs on top.
Garnish with green onions and sesame seeds.
“Stir the miso in and keep the broth at a gentle simmer rather than a rolling boil, which turns miso bitter and flat. A splash of fish sauce and a pinch of MSG right at the end deepen everything.”
