The raging ramen restaurant fad has taught us that this centuries-old Japanese dish has approximately nothing to do with dorm-room fare. Our version features succulent pork shoulder, poached egg, bok choy, enoki mushrooms, crisp nori (seaweed) and a splash of chili oil. (Try doing all that in a Styrofoam cup.)
Fish sauce and chili oil are widely available. Well-stocked supermarkets and Asian grocery stores carry white miso (fermented soybean paste), enoki (spaghetti-like mushrooms), mirin (rice wine) and nori (crisp seaweed sheets).
**To Poach Eggs
In a very large skillet, bring 6 cups water to boiling; reduce heat. Break an egg into a cup and slip egg into simmering water. Repeat, allowing each egg an equal amount of space. Simmer, uncovered, for 3 to 5 minutes or until whites are set and yolks begin to thicken but are not hard. Remove with slotted spoon.