Miso Tonkotsu-Style Ramen with Soft-Boiled Eggs

Ingredients

• 6 cup chicken stock
• 1 piece kombu
• 4 piece dried shiitake mushrooms
• 0,25 cup white miso paste
• 2 tbsp tahini
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 300 g pork belly, thinly sliced
• 4 portion fresh ramen noodles
• 4 piece large eggs
• 3 tbsp soy sauce
• 4 piece garlic cloves
• 2 tbsp fresh ginger
• 4 piece baby bok choy

Instructions

1. 1

   In a large pot, combine 6 cups chicken stock, 2 cups water, a 3-inch piece of kombu, and 4 dried shiitake mushrooms. Bring to a gentle simmer over medium heat (do not boil) and steep for 15 minutes.

2. 2

   Remove kombu and shiitakes, then add 4 smashed garlic cloves, a 2-inch knob of sliced ginger, and 1 sliced white onion. Simmer for 20 minutes to build depth.

3. 3

   Meanwhile, lower 4 large eggs into boiling water and cook exactly 6 minutes 30 seconds. Transfer to an ice bath, peel, and marinate in 3 tbsp soy sauce mixed with 2 tbsp mirin for at least 20 minutes.

4. 4

   In a small bowl, whisk ¼ cup white miso paste with 2 tbsp tahini and 1 tbsp rice vinegar until smooth.

5. 5

   Strain the broth through a fine sieve back into the pot, discarding solids. Whisk in the miso mixture and 1 tbsp toasted sesame oil until fully emulsified. Keep hot but not boiling to preserve the miso's flavour.

6. 6

   Sear 300 g thinly sliced pork belly in a dry skillet over medium-high heat for 3-4 minutes per side until caramelized and rendered. Season with a splash of soy sauce.

7. 7

   Cook 4 portions fresh ramen noodles in boiling water according to package directions (usually 2-3 minutes) until springy. Drain thoroughly.

8. 8

   Divide noodles among 4 deep bowls. Ladle the hot miso broth over top until noodles are just submerged.

9. 9

   Arrange pork belly, halved marinated eggs, blanched baby bok choy, and a small mound of corn kernels on top.

10. 10

    Garnish with 3 thinly sliced green onions, a sheet of nori, and a drizzle of chili oil if desired.