Miso Ramen: Noodle Soup with Chashu and Pickled Daikon

Make the chashu:

1. Roll up the pork belly lengthwise and tie it with kitchen twine at 2 cm intervals. Sear it in the oil in a pot over medium-high heat for 8 to 10 minutes, turning, until browned on all sides.
2. Add the soy sauce, mirin, sake, sugar, water, garlic and ginger and bring everything to a boil. Set the lid on at an angle and braise the pork over low heat for 150 minutes. Turn it every 30 minutes; it is done when a wooden skewer slides in with no resistance.
3. Let the chashu cool in the liquid for 15 minutes, then lift it out and cut 200 g into 5 mm slices. Keep the braising liquid.

Eggs and soup:

1. Lower the eggs straight from the fridge into boiling water, cook for 6 minutes 30 seconds and plunge them into ice water. Peel and halve them.
2. Heat 1 tsp sesame oil in a pot over medium heat and fry the garlic and ginger for 30 seconds, until fragrant. Pour in the stock and heat it until it is about to boil.
3. Whisk the miso smooth in a ladleful of stock and stir it back into the pot along with the braising liquid. Keep the soup hot over low heat; from now on it should not boil.

Noodles and serving:

1. Cook the noodles in a second pot of plenty of water according to the package directions, adding the bok choy for the last minute. Lay the chashu slices in the soup for 1 minute to warm through.
2. Drain the noodles, divide them between two warmed bowls and ladle the soup over them. Top with chashu, egg halves, bok choy, daikon, scallions and nori and drizzle with the remaining sesame oil.