• Pork Belly • Eggs • Vinegar • Sesame Oil • Garlic • Broth • Shitake Mushrooms • Tamari Sauce • Miso Paste • Gluten-Free Ramen • Carrot • Onion
Season the pork belly with salt and pepper. Then roast until it's cooked through. Broil until the outside gets crispy.
Add salt and vinegar to a pot of boiling water. Add eggs and cook for 6 minutes. Transfer to an ice bath and allow to cool, then peel the eggs.
Cook garlic until fragrant, add in mushrooms, then broth, tamari and miso paste and simmer for 5 minutes. Add in ramen noodles, then carrots and onions.
Thinly slice the pork belly and cut the soft boiled eggs in half. Divide them between the ramen bowls. Season with sriracha, if desired.
ENJOY!