1 red chili, finely sliced into rings (add to taste)
½ bunch coriander leaves
1 tsp sesame seeds
Sauté garlic, ginger and chilli in oil on medium heat for about 3 minutes, add sugar and deglaze with mirin and soy sauce. Add the chicken stock and simmer for at least 5 minutes. Season to taste with salt and pepper.
Sauté pork steaks for 2 minutes on each side and rest in a warm place. Meanwhile finish your other toppings.
Cook the noodles in water following pack instructions, drain and refresh under cold water. Divide the noodles between 4 serving bowls and ladle over the stock.
Top with the pork, shitake mushrooms, bok choi, edamame, halved egg, radish, spring onion and garnish with lime wedges, chilli, coriander leaves and sesame seeds.
Chefs Tip: for additional flavour you can add some shredded nori leaves to the broth for an even more authentic taste.