This soup is a pillar of Japanese cuisine and is prepared with abundant noodles in meat broth, alternatively also with fish stock or vegetable broth.

Ingredients for 4 people:

- Just enough ginger

- 2 spring onions

- 1 clove of garlic

- Pork 200 grams

- Noodles 300 grams

- Chicken broth

- 4 eggs

- Mirin 2 tbsp

- Soy sauce 50 ml

- Sugar 1 tbsp

- Rice vinegar 20 ml


Cook the eggs for 6 minutes in plenty of boiling water to keep the yolk soft; stop cooking by letting them cool under running water and carefully peel them. In a large bowl, mix the soy sauce with the rice vinegar and sugar until completely dissolved. Dip the eggs, cover them with cling film and leave them to marinate for 4 hours in the refrigerator. Peel the garlic and remove the internal germ and chop finely. Peel the ginger too, and chop 5 cm. Slice the spring onions entirely, keeping the green end aside: you need to garnish. In a large saucepan, heat the corn oil and brown the mince over low heat. Add the chicken broth and a teaspoon of dashi broth. Season with salt using the soy sauce and let it simmer.

Cut the pork loin into 2 cm thick slices. Re-heat a non-stick plate, distribute the pork loin over it and sear it on both sides. Deglaze with two tablespoons of mirin and cook over moderate heat.

Cut the slices of meat about 1/2 cm thick transversely, keep warm until ready to serve.

Bring plenty of lightly salted water to a boil and cook the noodles according to the instructions on the package. Drain and add the very hot broth. Serve the noodles in soup plates or bowls with plenty of broth. Add the marinated eggs cut in half, the sliced ​​pork loin and garnish with the green part of the spring onion.

Serve hot.