Ingredients:

  • 1 tbsp neutral oil (grapeseed or canola)
  • 6 cups high-quality chicken stock
  • 2 pieces dried kombu
  • 5 dried shiitake mushrooms
  • 3 cloves garlic, smashed
  • 2-inch piece fresh ginger, sliced
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 lb pork tenderloin, sliced into 1/4-inch rounds
  • 1 tsp toasted sesame oil
  • salt and black pepper to taste
  • 600g fresh ramen noodles
  • 4 soft-boiled eggs
  • 2 cups baby spinach
  • 4 scallions, thinly sliced

Instructions:

  1. In a large pot, combine the 6 cups of chicken stock, kombu, dried shiitakes, smashed garlic, and sliced ginger coins. Bring this to a gentle simmer — look for small bubbles just breaking the surface — and let it infuse for 20 minutes.
  2. Toss your 1/4 inch pork tenderloin rounds with 1 tbsp of soy sauce and 1 tsp of sesame oil. Heat the neutral oil in a skillet over high heat until it begins to shimmer. Sear the pork in batches for about 1 minute per side until deep brown and caramelized.
  3. Once the broth has infused, use a fine mesh strainer to remove all solids. Return the clear liquid to the pot and stir in the 2 tbsp of soy sauce and 1 tbsp of mirin. Taste and add salt or pepper if needed.
  4. Bring a separate pot of plain water to a rolling boil. Drop in your 600g of fresh ramen noodles and cook according to the package instructions, usually about 2-3 minutes. Drain them immediately and rinse briefly with warm water to remove excess starch.
  5. Divide the cooked noodles between four large bowls. Pour the hot broth over the noodles. Place a handful of baby spinach in each bowl; the residual heat will wilt it perfectly within seconds.
  6. Arrange the seared pork slices in a fan shape on one side of the bowl. Slice your soft boiled eggs in half vertically and place two halves in each bowl, yolk side up. Finish with a generous scatter of thinly sliced scallions.