100ml (3.4fl oz) Kikkoman Umami Rich White Soy Sauce
10g (0.4oz) Ginger (julienned)
1 stalk Scallions (green part)
1 tsp Nishiki Rice vinegar
1 tsp Yuzu pepper
Black pepper a little
Directions
Slice the pork belly into approximately 5mm (0.2in) slices.
Cut the mizuna greens into 3-4cm (1.2-1.6in) pieces.
Make the ramen soup. In a pot, combine the soup ingredients and the pork belly, bring to a gentle boil, then simmer over low heat for 10-12 minutes (skim off any scum 1-2 times during cooking).
Rehydrate the rice noodles as directed, drain, and serve in bowls.
Pour the soup over the noodles, and garnish with pork belly, mizuna greens, halved boiled egg, julienned ginger, and bonito flakes in a balanced manner.
