Preparation
- Make the egg ahead of time. Bring a small saucepan of water to the boil, turn down to a simmer and gently place the eggs in to cook for 7 minutes. Remove the eggs from the simmering water to a bowl of ice cold water. Allow to cool for 5 minutes and then peel.
- In a small bowl, mix together the soy sauces and water. Place the whole, peeled eggs into the liquid and allow to marinade for at least 1 hour.
- Cook the noodles according to package instructions and place into the serving bowls.
- Meanwhile, make the miso soup by boiling the stock with the miso paste until evenly dissolved.
- Fry the pork chops on medium heat in 1 tsp of sunflower oil until golden and cooked through and brush with the teriyaki sauce.
- Ladle the soup over the noodles. Slice the pork and lay over the top of the noodles. Halve the eggs and place alongside the pork. Garnish with the nori, sesame seeds and spring onion.