Pork and Ginger Ramen

In a skillet over medium-high heat, add the pork belly and cook until browned and crispy on all sides. Drain off any excess fat.

Add the minced ginger and garlic to the skillet and cook for 1-2 minutes until fragrant.

Pour in the soy sauce, mirin, and sake (if using). Bring to a simmer and cook for 5-10 minutes, or until the sauce has slightly thickened and glazed the pork belly.

In a large pot, bring the chicken broth to a boil. Reduce heat and simmer.

Cook ramen noodles according to package directions. Drain and set aside.

While the noodles are cooking, stir sesame oil into the broth. Season with salt and pepper to taste.

Add spinach to the broth during the last 2 minutes of simmering to wilt.

To assemble the ramen, divide the cooked noodles among four bowls. Ladle the broth over the noodles, then top with the glazed pork belly, sliced green onions, and soft-boiled egg halves.

Serve immediately and enjoy!