Ingredients

• 1 large egg
• 1.5 teaspoons spicy sesame oil
• 2 , 1x3-inch
• 2 tablespoons olive oil , divided
• 1 tablespoon black sesame seeds , divided
• 2 leaves fresh basil , chopped, divided
• 1 leaf fresh sage , chopped, divided
• 1 , 3 ounce
• 3 tablespoons shredded dried kombu
• 1.75 tablespoons bonito soup stock , such as Hondashi®
• 1.75 tablespoons soy sauce , shoyu
• 0.5 teaspoons white miso paste with dashi

Instructions

1. 1 Fill a small pot halfway with water. Bring to a boil; add egg and cook in boiling water for 15 minutes. Drain. Run cold water over egg and set aside to cool.
2. 2 Pour sesame oil into a large skillet. Lay pork slices in oil. Cover pork with 1 tablespoon olive oil, 1/2 tablespoon sesame seeds, 1/2 of the basil, and 1/2 of the sage. Flip and cover pork with these remaining ingredients: 1 tablespoon olive oil, 1/2 tablespoon sesame seeds, basil, and sage.
3. 3 Cook pork, covered, over medium-low heat, until evenly browned on the bottom, about 5 minutes. Flip and continue cooking until second side is browned, about 5 minutes more. Remove from heat.
4. 4 Bring a large pot of water to a boil. Cook ramen noodles in boiling water until tender, about 3 minutes. Drain in a colander set in the sink; rinse noodles until water runs clear. Return noodles to the pot.
5. 5 Stir kombu, bonito stock, soy sauce, and miso paste into noodles. Cook, stirring with chopsticks, over medium heat, until miso paste is dissolved, 3 to 5 minutes. Transfer noodles to a serving bowl.
6. 6 Peel and cut egg in half lengthwise. Place egg, pork slices, and fish paste slices over noodles. Garnish with tonkatsu sauce, ginger, green onion, and black pepper.

Nutrition per serving