1. Heat oil in a large saucepan over medium-high heat. Add pork belly and cook until browned on both sides (about 10-12 minutes). Remove to a plate.
2. Add mushrooms to the saucepan. Cook until softened and starting to brown (about 4 minutes). Add onion, ginger and garlic. Cook until onion has softened (about 3 minutes).
3. Whisk together white miso and 3 tablespoons of broth.
4. Add remainder of broth and miso mixture to saucepan (scrape up any browned bits on the bottom of the pot). Bring to a simmer.
5. At the same time, bring a medium pot of water to a boil. Add eggs and cook 7 minutes. Transfer to a bowl filled with ice water to chill the eggs. Peel, halve and set aside.
6. Add Protein Noodles to the broth mixture and simmer until warmed through.
7. Divide broth and noodles between two bowls. Top with pork belly, eggs, scallions and cabbage. Serve with shichimi togarashi.

Yield: 2 Servings

Serving Size: 1 Serving

Calories: 680 Calories

Fat: 30g

Carbs: 36g

Protein: 68g

Recipe By: @Ryan_Romaine

Video By: @Ryan_Romaine