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1
Place the eggs in a small pot with the salt.
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2
Add enough cold water to cover the eggs, then set the pot over high heat and bring the water to a boil.
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3
Once it reaches a boil, cover the pot and turn off the heat.
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4
Let sit for 12 minutes.
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5
Drain the eggs and rinse under cold water until cool enough to handle.
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6
Remove the shells from the eggs and discard.
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7
Place the peeled eggs in a small pot and cover with the pork belly braising liquid.
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8
Bring the liquid just to a boil, then turn off the heat and let the eggs sit in the hot liquid until ready to use.
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9
If possible, let the eggs sit in the braising liquid overnight.
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10
Combine the chicken stock and Shoyu Base in a pot over high heat and bring to a boil.
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11
Reduce the heat and cover to keep warm.
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12
Prepare an ice bath and place a large pot of water over high heat.
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13
When the water comes to a boil, add the spinach to the boiling water and cook for 1 minute.
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14
Remove the spinach from the water (keep the pot of water) and submerge in the ice bath.
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15
Once cool, drain the spinach by squeezing to remove excess moisture.
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16
Set aside.
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17
Return the water to a boil and add the ramen noodles.
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18
Cook, following package instructions, then drain well.
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19
Remove the eggs from the pork belly braising liquid and cut each in half.
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20
Divide the noodles among 4 bowls.
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21
Top each with 2 1/4 cups broth, and then arrange in a circle over the noodles one-fourth each of the spinach, egg, pork belly, menma, and naruto, with the scallions in the center.
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22
Garnish each bowl with a sheet of nori.
