Miso Ramen (味噌ラーメン) – With Chashu and Pickled Daikon

Make the chashu:

1. Roll up the pork belly lengthwise and tie it tightly with kitchen twine at 2 cm intervals. Sear it in the oil in a pot over medium-high heat for 8 to 10 minutes on all sides, until browned.
2. Add the soy sauce, mirin, sake, sugar, water, garlic and ginger and bring everything to a boil. Set the lid on at an angle and braise the meat over low heat for 150 minutes. Turn it every 30 minutes, until a wooden skewer slides in without resistance.
3. Let the chashu cool in its liquid for 15 minutes, take it out and cut 200 g of it into slices 5 mm thin. Keep the braising liquid.

Eggs and soup:

1. Put the eggs straight from the refrigerator into boiling water, boil them for 6 minutes 30 seconds and shock them in ice water. Peel and halve them.
2. Heat 1 tsp sesame oil in a pot over medium heat and fry the garlic and ginger for 30 seconds, until fragrant. Pour in the broth and heat it until just below a boil.
3. Whisk the miso smooth in a ladle of broth and return it to the pot together with the braising liquid. Keep the soup hot over low heat. From now on it shouldn't boil.

Noodles and assembly:

1. Cook the noodles in a second pot with plenty of water according to the package, and blanch the bok choy with them for the last minute. Warm the chashu slices in the soup for 1 minute.
2. Drain the noodles, divide them between two warmed bowls and pour the soup over them. Top with chashu, egg halves, bok choy, daikon, scallions and nori and drizzle the remaining sesame oil over everything.