A rich miso broth built on good stock, springy noodles, a jammy egg, and glazed pork belly — a bowl that tastes like it took all day.
What you need
Ingredients
Servings
2
200 g
🍜 Ramen Noodles ›
1 l
🍲 Chicken Stock ›
3 tbsp
🟤 Miso Paste ›
1 tbsp
🍶 Soy Sauce ›
1 tsp
🛢️ Sesame Oil ›
200 g
🥓 Pork Belly ›
sliced
2
🥚 Eggs ›
1 head
🥬 Bok Choy ›
halved
2
🌱 Scallions ›
sliced
1 sheet
🍙 Nori ›
1 clove
🧄 Garlic ›
1 thumb
🫚 Ginger ›
Add all to shopping list
Mise en place
Before you start
20m
Prep
25m
Cook
45m
Total
2
Serves
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Pork Belly — sliced
Bok Choy — halved
Scallions — sliced
4 steps
Method
1
Boil the eggs 6.5 minutes exactly, then straight into ice water — jammy center, sliceable white.
💡
The 6:30 egg is a law of physics. Set a real timer.
2
Crisp the pork belly slices in a dry pan; glaze with the soy sauce in the last minute.
3
Simmer stock with garlic and ginger 10 minutes. Off the boil, whisk the miso through a sieve into the broth.
💡
Boiling miso kills its aroma — it goes in at the end, always.
4
Cook noodles and blanch bok choy. Build bowls: noodles, broth, pork, halved egg, bok choy, scallions, nori, and a drop of sesame oil.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.