A soul-warming bowl of ramen topped with golden, crispy pork belly, earthy mushrooms, and vibrant greens. This dish brings together texture, flavour, and comfort in every bite.
Ingredients
Pork belly (skin on)
Meadow mushrooms
Spring onions – finely sliced
Bok choy – halved or quartered
Mung beans – a small handful, rinsed
Eggs (for soft-boiled eggs)
Ramen noodles
Broth – 4 cups (chicken, pork, or miso-based)
Method
1. Prepare the Crispy Pork Belly
Score the pork belly skin and season generously with salt.
Place skin-side up on a rack over a tray. Roast at 160°C (320°F) for 1.5 hours.
Increase heat to 220°C (430°F) for 20–30 minutes to crisp the skin.
Rest, then slice into bite-sized pieces.
2. Make the Soft-Boiled Eggs
Bring water to a boil. Gently lower in eggs and boil for 6–7 minutes.
Transfer to ice water, peel, and set aside.
3. Prepare the Broth
In a pot, heat your chosen broth. Add sliced mushrooms and simmer for 10 minutes.
Season to taste with soy sauce, miso, or a dash of sesame oil if desired.
4. Cook the Noodles and Veggies
Cook ramen noodles according to package instructions. Drain and set aside.
Blanch bok choy in boiling water for 1–2 minutes until just tender.
5. Assemble the Ramen
Divide noodles between two bowls.
Ladle over hot broth with mushrooms.
Top with crispy pork belly, Bok choy, mung beans, halved soft-boiled eggs, and spring onions.
Optional Garnishes
Chilli oil
Toasted sesame seeds
Nori sheets
Fresh coriander or Thai basil
