Bak Chor Mee Soup Ramen with Sourdough Ajitama Eggs

Prepare the Bak Chor Mee broth: In a large pot, combine the soaked shiitake mushrooms (squeeze out excess water before adding), pork belly, shiitake mushroom soaking liquid, water, light soy sauce, dark soy sauce, oyster sauce, white pepper, and sugar. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or until the pork belly is tender. The broth should smell savory and rich.

Prepare the marinated pork: While the broth simmers, marinate the pork belly from the broth. Remove the pork belly from the broth after it's done simmering. Let it cool slightly, then slice it into thin pieces. Place the slices in a bowl. Add 1 tbsp of light soy sauce and a pinch of white pepper to the sliced pork belly and mix well. Set aside.

Cook the minced pork: In a medium saucepan, heat the pork lard over medium heat. Add the minced pork and cook, breaking it up with a spoon, until browned and cooked through. Season with a pinch of salt and white pepper. Set aside.

Make the Sourdough Ajitama Eggs: Bring a pot of water to a rolling boil. Gently lower the eggs into the boiling water. Cook for exactly 6 minutes for a perfectly runny yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Peel the eggs carefully. In a small bowl, mix 2 tablespoons of light soy sauce with 2 tablespoons of sourdough starter discard. Marinate the peeled eggs in this mixture for at least 30 minutes, or up to several hours. The sourdough adds a subtle tang and creamy texture to the yolk.

Cook the ramen noodles: Bring a large pot of water to a boil. Add the ramen noodles and cook according to package directions, usually 2-3 minutes. Drain the noodles thoroughly. The noodles should be al dente and springy.

Infuse the noodles: Place the drained ramen noodles directly into the Bak Chor Mee broth pot. Let them sit in the broth for a few seconds to absorb the flavorful liquid. This step ensures every strand of noodle is bursting with Bak Chor Mee essence.

Assemble the ramen: Divide the ramen noodles and broth evenly among four bowls. Top with the marinated pork slices, cooked minced pork, and a sourdough Ajitama egg cut in half. The colors should be vibrant and appealing.

Garnish and serve: Garnish generously with crispy fried shallots and chopped spring onions. Serve immediately. The aroma of the broth, shallots and spring onions will entice the eater.

Crispy Fried Shallots: Thinly slice shallots and fry them in oil until golden brown and crispy. Drain on paper towels and set aside.