- 1 egg
- 1 1/2 teaspoons spicy sesame oil
- 2 (1×3-inch) boneless pork chop slices
- 2 tablespoons olive oil, divided
- 1 tablespoon black sesame seeds, divided
- 2 leaves fresh basil, chopped, divided
- 1 leaf fresh sage, chopped, divided
- 1 (3 ounce) package instant ramen noodles (such as Shirakiku®), seasoning packet discarded
- 3 tablespoons shredded dried kombu
- 1 3/4 tablespoons bonito soup stock (such as Hondashi®)
- 1 3/4 tablespoons soy sauce (shoyu)
- 1/2 teaspoon white miso paste with dashi
- Toppings:
- 4 1/3-inch slices fish paste stick (naruto)
- 1 tablespoon tonkatsu sauce
- 1 tablespoon sushi ginger (shoga), finely chopped
- 1 green onion, thinly sliced
- 1 pinch ground black pepper
- Fill a small pot halfway with water. Bring to a boil; add egg and cook for 15 minutes. Drain. Run cold water over egg and let cool.
- Pour sesame oil into a large skillet. Add pork slices. Cover pork with half the olive oil, sesame seeds, basil, and sage. Flip and cover pork with remaining olive oil, sesame seeds, basil, and sage.
- Cook pork, covered, over medium-low heat, until evenly browned on the bottom, about 5 minutes. Flip and continue cooking until second side is browned, about 5 minutes more. Remove from heat.
- Bring a large pot of water to a boil. Add ramen noodles; cook for 3 minutes. Drain in a colander set in the sink; rinse noodles until water runs clear. Return noodles to the pot.
- Stir kombu, bonito stock, soy sauce, and miso paste into the noodles. Cook, stirring with chopsticks, over medium heat, until miso paste is dissolved, 3 to 5 minutes. Transfer noodles to a bowl.
- Peel and cut egg in half lengthwise. Top noodles with egg, pork slices, and fish paste slices. Garnish with tonkatsu sauce, ginger, green onion, and black pepper.