Quick Miso Ramen

In a small bowl, combine soy sauce, oyster sauce, mirin, sugar, corn syrup, dark soy sauce, minced garlic, grated ginger, and water. Stir to combine. Add a pinch of MSG if desired.

Place the thinly sliced pork belly in the marinade and ensure it's well coated. Let it marinate for at least 15 minutes.

Heat 0.5 tbsp of cooking oil in a pan over medium-high heat. Add the marinated pork belly slices and sear for about 2-3 minutes per side, until browned and slightly caramelized.

Pour the remaining marinade over the pork belly in the pan. Cook for another 3 minutes, allowing the sauce to thicken and glaze the pork.

For a smoky flavor and visual appeal, briefly sear the pork belly slices with a kitchen torch or under a broiler until slightly charred.

Fill a pot with 6 cups of water and bring it to a gentle boil over medium heat.

Carefully add 5 eggs to the boiling water using a ladle. Cook for exactly 7 minutes for a soft, jammy yolk.

Immediately transfer the cooked eggs to a bowl filled with ice water. Let them cool for at least 5 minutes. This stops the cooking process and makes them easier to peel.

Gently peel the cooled eggs. If they are difficult to peel, crack them all over and submerge them back in the ice water for a minute.

In a small bowl, combine 1 tsp dark soy sauce and a pinch of sugar. Add the peeled eggs and gently toss to coat. Let them marinate while you prepare the rest of the ramen.

Heat 1.5 tbsp of lard in a wok or large pan over high heat. Add 1 tbsp minced garlic, 0.5 tsp grated ginger, and 30g of chopped green onions. Sauté for about 1 minute until fragrant.

Add 150g of ground pork to the pan. Stir-fry for about 3 minutes, breaking up the meat, until it's cooked through. Add 1/4 tsp white pepper.

Reduce heat to low. Add 1 tbsp mirin, 2 tbsp sugar, 4 tbsp miso paste, and 1 tsp chili bean sauce. Stir well to combine with the pork and aromatics.

Pour in 4 cups of water, 1 tbsp chicken broth powder, and 1 tsp hondashi. Stir to dissolve the powders and miso paste.

Bring the broth to a gentle simmer (do not boil vigorously). Taste and adjust seasoning with salt if needed. Keep warm over low heat.

In a separate pan, heat 1 tbsp of lard over high heat. Add 100g of bean sprouts and stir-fry for less than a minute until slightly tender-crisp. Set aside.

Bring a pot of water to a rolling boil. Add 2 servings of ramen noodles and cook according to package directions (usually 2-4 minutes). Drain well.

Divide the cooked noodles between two ramen bowls. Ladle the hot broth over the noodles.

Arrange the chashu pork belly slices, halved soft-boiled eggs, blanched bean sprouts, corn kernels, chopped green onions, and a piece of nori seaweed on top of the noodles and broth.