Spicy Miso Ramen Bowl with Soy-Marinated Egg

Ingredients

• chicken or pork broth1 liter
• white miso paste3 tbsp
• soy sauce2 tbsp
• mirin1 tbsp
• chili oil1 tbsp (plus more for serving)
• fresh ramen noodles300g
• pork belly, sliced thin200g
• large eggs2
• soy sauce (for marinade)60 ml
• mirin (for marinade)60 ml
• garlic cloves, smashed2
• bean sprouts100g
• scallions, thinly sliced4
• sesame seeds1 tbsp
• nori sheets, cut into strips2 sheets

Directions

1. 1

   Bring a small pot of water to a boil. Gently lower the eggs in and boil for exactly 6 minutes 30 seconds. Transfer to an ice bath. Once cool, peel carefully.

2. 2

   In a shallow container, combine 60 ml soy sauce, 60 ml mirin, and the smashed garlic cloves. Submerge the peeled eggs in the marinade, then refrigerate for at least 2 hours (ideally overnight).

3. 3

   In a large pot, bring the broth to a gentle simmer. Whisk in the white miso paste, 2 tbsp soy sauce, 1 tbsp mirin, and chili oil until fully dissolved. Taste and adjust saltiness or heat — keep warm over low heat.

4. 4

   Heat a skillet over medium-high. Sear the pork belly slices for 2–3 minutes per side until crispy and caramelized. Set aside.

5. 5

   Cook the ramen noodles according to package directions (usually 2–3 minutes in boiling water). Drain well. Divide noodles between two deep bowls. Ladle the hot miso broth over the noodles. Top with pork belly, the halved soy-marinated eggs, bean sprouts, scallions, sesame seeds, and nori strips. Add a final drizzle of chili oil if you like it fiery, then serve immediately.