Quick and Easy Pork Belly Udon

Place eggs in a medium sized pot and cover with water. Bring to a boil over moderate heat, then turn off heat, cover pot and let eggs sit for about 4 minutes. Remove eggs from heat and transfer to a bowl of ice water to cool. Set aside.

While eggs cook, add vegetable oil to a hot skillet and sear pork belly on all sides until a golden crust forms. Remove from skillet and slice thinly. Set aside.

Heat a large soup pot over medium heat. Add sesame oil, garlic, ginger and chili garlic sauce and saute for 1-2 minutes. Add broth to pot along with soy sauce and rice vinegar. Bring to a simmer. Add noodles, mushrooms and the chopped bok choy stalks, reserving the leafy greens. Simmer gently for about 5 minutes. Taste and add more soy sauce if necessary.

Divide soup evenly among four bowls. Carefully peel and halve the soft boiled eggs and place one egg each in bowl. Add pork belly, bok choy leaves and scallions.