Ramen Noodle Bowl Recipe

BREAKFAST FAVORITES

1. 1

   Pork belly: Pat dry, score the fat, season with a pinch of salt and pepper, then sear in a hot skillet until the fat renders and the edges are crisp. Slice into bite-sized pieces.

2. 2

   Soft-boil eggs: Bring a pot of water to a gentle boil, add eggs, simmer 6-7 minutes for a jammy yolk, transfer to an ice bath, peel and set aside.

3. 3

   Broth base: In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger; sauté 1-2 minutes until fragrant. Stir in miso paste and soy sauce, then pour in pork broth. Simmer 15 minutes to meld flavors.

4. 4

   Noodles: In a separate pot, cook dried ramen noodles according to package instructions until al dente; drain and set aside.

5. 5

   Veggies prep: Rinse and trim baby bok choy, slice mushrooms, wash spinach, and slice scallions.

6. 6

   Simmer vegetables: Add bok choy and mushrooms to the simmering broth; cook until just tender, then add spinach in the last 30 seconds to wilt.

7. 7

   Shrimp: Season shrimp lightly with a pinch of salt; quickly sear in a hot skillet or on the same pot, about 1-2 minutes per side until pink and opaque; set aside.

8. 8

   Assemble bowls: Divide noodles among bowls, ladle hot broth with vegetables, arrange pork belly pieces and shrimp on top, cut soft-boiled eggs in half, and scatter scallions. Finish with sesame seeds and a drizzle of chili oil if desired.