Free Range, High Quality Eggs
Generous Sprinkle of Cayenne Pepper
Sweet Miso Paste
(However Many You Would Like)
Splash of Rice Vinegar
Splash of Soy Sauce
1 Healthy Pinch of Fresh Saffron
Boiled Bok Choy
Additional Melted Butter
Additional Chili Oil
Place eggs in a shallow pot and fill with enough water to cover the eggs.
Set a timer for 12 minutes, and turn the heat to high. 12 minutes will be enough time to heat the water and bring eggs to a perfect medium boil.
Fill a bowl of iced water. Remove eggs from the pot and allow to cool in the iced water to stop the cooking process.
Carefully peel eggs.
Mix mirin, soy sauce, sugar, and cayenne together. Place peeled eggs in a narrow jar or cup. Pour the sauce mixture over the eggs.
Refrigerate and allow to marinate for about 24 hours.
Splash some sesame oil into a pan over medium-high heat. Add your pork, and cook until browned. Add your miso paste, soy sauce, and sake.
Continue stirring until the sauce thickens up and clings to the meat.
Mix chicken broth, saffron, sesame paste, chili oil, and butter together in a pot. Allow to simmer. Once heated, add the soy milk.
In a separate pot, cook your ramen noodles according to directions of specific brand.
Boil Bok Choy
Add a splash of soy sauce, and a splash of rice vinegar to the bottom of each bowl.
Add cooked noodles
Ladle your ramen broth over the noodles, stirring with chop sticks.
Add Miso Pork (to your preference), bok choy, garnishes of your choosing, and one sliced marinated egg.
Enjoy with a cold beer or a great serving of sake!
Shout out to The Chop Stick Chronicles for inspiring the Miso Pork recipe above. While my version has been modified, it is loosely based on their delicious recipe.