Noodles in a savory miso-soy broth topped with braised pork belly, a jammy egg, nori and spring onions. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 1 hour.
Prep 20 min Cook 40 min Serves 2 Medium
Ingredients
🧄Garlic2 cloves, grated
🫙Ginger1 tsp, grated
🌿Fresh Basil1 cup
🥚Eggs2
🧅Spring Onions2, sliced
🫙Soy Sauce2 tbsp
🫙Pine Nuts2 tbsp
🍗Chicken Broth4 cups
🫙Miso Paste2 tbsp
🌾Ramen Noodles2 portions
🍗Pork Belly250 g, sliced
Optional extras
🧀Parmesan Cheese1/4 cup
🫙Sesame Oil1 tsp
🫙Nori Seaweed2 sheets
Instructions
1
Boil the eggs 6½ minutes, cool in ice water and peel.
2
Sear the pork belly until browned, add a splash of soy sauce and a little water, and simmer until tender and glazed.
3
Heat broth with garlic and ginger; whisk in miso and soy sauce without boiling.
4
Cook the noodles, drain and divide between bowls.
5
Ladle over the broth and top with pork, halved eggs, nori, spring onions and sesame oil.
6
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Never boil the broth after adding miso; it dulls the flavour.
