Step 1

In a large pot over high heat, brown the pork in the oil. Deglaze with the soy sauce and mirin. Add the vegetables, broth and water. Bring to a boil. Simmer over low heat for 2 hours 30 minutes or until the meat is tender.

Step 2

Remove the meat from the pot. On a work surface, trim any excess fat and slice the meat. Keep warm.

Step 3

Strain the broth through a sieve. Compost the vegetables. Dissolve the miso in the hot broth without letting the liquid boil. Set aside.

Step 4

Meanwhile, in a pot of lightly salted water, cook the noodles until al dente, about 4 to 5 minutes. Drain and quickly rinse.

Step 5

Serve the noodles in bowls and cover with the hot broth. Garnish each portion with carrot and daikon spirals, watercress, pork and egg. Sprinkle with the chili powder.