The Preparation
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.
