Ingredients

Steps

• Cook noodles according to packet instructions, drain, and drizzle with sesame oil.
• Heat stock in a large pan with ginger, garlic, shiitake mushrooms, and carrots.
• Simmer for 5 to 8 minutes then add shimeji mushrooms.
• Divide warm noodles, beansprouts, bamboo shoots, enoki mushrooms, choi sum, and pork into four bowls.
• Ladle hot stock over the pork and vegetables and garnish with spring onions and chilli.
• Place two egg halves on top of each bowl.
• Serve immediately with chilli oil, shichimi togarashi, and dried tuna flakes.