1. Sear sliced pork belly until golden and crispy. Remove and set aside.
2. In the same pot, sauté 1 diced shallot, 1 tbsp minced ginger, and 3 large cloves garlic until fragrant.
3. Stir in 2 tbsp miso paste + 1 tbsp gochujang, let it caramelize for about a minute.
4. Pour in 4 cups chicken broth, 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp rice wine vinegar.
5. Add in sliced shiitake mushrooms and let the broth simmer for 20 minutes.
6. Cook your ramen noodles separately. Then, build your bowl with noodles, a handful of spinach, roasted sweet corn, pork belly, and a marinated egg.
7. Ladle over the broth and garnish with curled green onions + sesame seeds.
