Shoyu Ramen

Lower eggs into boiling water and cook exactly 6.5 minutes, then into ice water. Peel and soak in soy sauce, mirin and 60 ml water for at least 30 minutes.

Simmer chicken broth with ginger, garlic and the scallion whites from scallions for 20 minutes. Strain and stir in soy sauce, mirin and sesame oil. Keep hot.

Sear pork belly in a dry skillet over medium-high heat until browned and crisp at the edges and cooked through, 3 to 4 minutes per side.

Cook ramen noodles in a separate pot of unsalted boiling water as the packet says (fresh take 1 to 2 minutes). Add spinach for the last 30 seconds. Drain well.

Divide cooked noodles between deep bowls and ladle over shoyu broth. Top with seared pork, halved marinated eggs, the sliced scallion greens and nori. Serve at once.