Pork Ramen

In an 8- to 10-quart Dutch oven, cook pork, in batches if necessary, in hot oil until well browned on all sides. Drain off fat, leaving pork in pan. Carefully pour in the water; add mirin, onions, celery, ginger and garlic. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/4 hours or until pork is very tender.

Meanwhile, in a small bowl, combine the boiling water and dried mushrooms. Let stand, covered, at least 20 minutes. Pour mixture through a fine-mesh sieve, collecting the liquid in another bowl. Rinse mushrooms well; chop and add back to strained soaking liquid along with miso paste and fish sauce; set aside.

Remove meat from cooking liquid. Let stand until cool enough to handle. Using a slotted spoon or skimmer, remove and discard solids from the broth. Shred the pork. Add shiitake mixture to the broth in pot. Return to boiling. Add ramen to the pot. Cook for 3 minutes. Remove from heat.

To serve, arrange pork, bok choy and enoki mushrooms in six bowls. Use tongs to transfer noodles to the bowls, arranging them alongside the vegetables. Ladle the hot broth slowly into the bowls. Top each serving with green onion, bamboo shoots, an egg and, if desired, nori and sesame oil.