5 C. low-sodium chicken stock
8 oz. dried mushrooms (shiitake works great)
2 c. hot water
3 Tbsp. canola oil
1 bunch green onion, diced, whites separated from greens
1-inch piece of fresh ginger, peeled and chopped
1/2 head garlic, separated into cloves, peeled, and chopped
1/3 c. rice vinegar
3 Tbsp. soy sauce
2 Tbsp. white miso paste
1 lb. of our BBQ Smoked Pork Belly
8 oz. cooked ramen noodles, drained (follow package instructions, reserving the seasoning packet)
4 large eggs
Simmer on stovetop
Soak the mushrooms in hot water for 20 minutes.
Heat oil in a large saucepan over medium-high heat. Add whites of green onion and garlic cloves and cook, stirring, until fragrant. Add the mushrooms, soaking water, ginger, vinegar, soy sauce, white miso paste, and chicken stock. Season with salt, if needed.
Bring mixture to a low simmer and cook for 45 minutes. Once simmered, remove mushrooms to a cutting board. Process mixture with a blender (an immersion blender works well here). Slice mushrooms.
Put a small saucepan three-quarters full of water over medium-high heat. Add eggs. Bring the water to a boil.
Allow the boil to continue for 1 minute, then remove the saucepan from heat and keep covered for 6 minutes. Remove eggs from water and allow to cool enough to be easily handled. Peel and half.
Divide noodles evenly between four bowls. Ladle broth over noodles. Top with sliced BBQ pork belly, green onions, and eggs. Serve, and enjoy!