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Pour the chicken stock in a large saucepan and then place it over medium-high heat until boiling. Chop the cooked pork belly up into bite-size bits and add them to the warm chicken stock.
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Stir and cook for a minute. Then add the ramen noodles to the stock as well.
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Stir and cook the ramen until nearly tender. Then stir in the red miso paste. Add half if you’re not sure about how much you should add. You can add extra to taste just in the end.
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Stir the soup well for a minute until the miso paste has melted away fully and is incorporated in the chicken stock. Then add the fresh spinach.
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Stir for another minute. Add the sesame oil, the lemon juice and chili sauce to taste.
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Stir well and then take the miso soup off the heat because the noodles will become too soft. Check the seasoning and add extra miso or hot chili sauce to taste if necessary. Scoop the noodles, pork belly and spinach into large bowls. Divide the rest of the miso soup evenly. Then sprinkle the soup with the sesame seeds and serve piping hot.