Source: Based Cooking (community recipes)
Start with the broth. This is a aromatic-infusion that needs aggressive heat to extract flavour quickly — you're not building collagen bonds here, just coaxing spice and umami into the liquid in five minutes flat. Bring 750 ml chicken stock to a rolling boil with the garlic (crushed, not sliced — more surface area), ginger matchsticks, Chinese five spice, deseeded red chilli, and 200 ml water. The boil matters: it forces the aromatics to release their oils and volatile compounds into the broth faster than a simmer would. After five minutes, the broth should smell assertive and slightly spiced — that's your signal. Taste it. Add soy sauce first (start with 2 tbsp, go from there), then honey by the teaspoon to round the salt and add depth. The honey isn't just sweetness; it binds the savoury elements together. Strain through a fine sieve into a clean pot and keep it at a bare simmer.
While the broth works, sear the pork chops or chicken breasts in a hot pan skin-side down until the surface colours deeply — this is stovetop-cooking at its most direct. Four minutes per side for pork chops of standard thickness; six to eight for chicken breasts, depending on their size. You want an internal temperature of 63°C for pork, 74°C for chicken. Let them rest for three minutes, then slice.
Cook the ramen to packet instructions — usually three minutes in salted boiling water. Drain and divide between four bowls. Top each with a portion of sliced meat, a quarter of the spinach (raw, it wilts in the hot broth), a tablespoon of sweetcorn, and a halved boiled egg. Pour the broth over until the noodles are just covered. Finish with a light scatter of sesame seeds, a small handful of shredded nori, and chopped spring onion. Eat immediately — the window between proper temperature and overcooked noodles is narrow.
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