Ingredients:
12 oz of fresh ramen noodles
8 cups of dashi (Japanese fish and kelp broth)
1/4 cup of soy sauce
1/4 cup of sake
1/4 cup of mirin
2 tbsp of miso paste
2 cups of sliced pork belly, cooked and marinated in a mixture of soy sauce, sake, and mirin
2 cups of sliced mushrooms (shiitake, enoki, or maitake)
2 cups of sliced green onions
2 cups of soft-boiled eggs, halved
1 cup of nori (dried seaweed)
1 cup of sesame seeds, toasted
Instructions:
In a large pot, bring the dashi, soy sauce, sake, and mirin to a boil. Reduce the heat and let the broth simmer for 10 minutes.
In a small bowl, mix the miso paste with a small amount of the broth until smooth. Slowly stir the mixture into the pot with the broth.
Bring the broth to a simmer, then add the sliced pork, mushrooms, and green onions. Let the soup simmer for another 5 minutes.
Cook the ramen noodles according to package instructions, then divide the noodles among 4 large bowls.
Ladle the broth and ingredients over the noodles.
Place the soft-boiled egg halves on top of the noodles, then garnish with nori and toasted sesame seeds.
