This bowl features a heavier, umami-laden broth that stands up well to bold flavors like roasted pork and and thicker, wavier noodles. —Erin Lisbeth
chinese five spice
seafood stock / dashi stock
thinly sliced scallions
enoki mushrooms, trimmed, a few reserved
small bunch baby bok choy, trimmed and sliced into 1/2 inch strips
In This Recipe
combine all ingredients in a bowl save pork and whisk thoroughly to incorporate. add pork and marinate overnight. (can be marinated as little as an hour or two if you're in a time crunch)
preheat oven to 450 and place pork on a foil-lined half-sheet/sheet pan. roast until meat registers approximately 140-145 in the thickest part. remove, rest, and slice into 1/4 inch pieces.
heat a small saute pan over high heat. add oil and heat. reduce to medium. add bok choy and saute until just wilted. remove from heat. set aside.
bring a pot of salted water to boil. add 1 tsp baking soda. once at a gentle boil, add egg and cook for six minutes. remove with a slotted spoon or spider strainer and cool in ice bath. peel. slice in half.
in a large pot, combine stock with miso and bonito, bring to a gentle boil. add noodles and cook until just tender. remove from heat.
in individual bowls, place the bok choy and sauteed enoki in the bottoms. add noodles, then ladle broth to just about the tops of the noodle pile. garnish with pork, remaining enoki, soft-boiled egg, togarashi, and furikake.