Ingredients for 2 servings:

• 525ml pork broth Tonkotsu Style
• 200g ramen noodles
• Salt
• 4 baby bok choy
• 150g shiitake mushrooms
• 250g Hokkaido pumpkin
• 2 eggs (size M)
• 3 tbsp oil
• 2 tbsp peanut butter
• 1-2 tbsp Sambal Oelek (depending on taste)
• 1 bunch of cress

And so it goes:

• Clean and halve the mushrooms. Wash, clean, core and dice the pumpkin.
• Cook pasta in boiling salted water according to package instructions. Cook eggs in a separate pot until soft, about 6 minutes. Heat the pan, fry the mushrooms for about 3 minutes, remove. Add 1 tablespoon of oil to the pan and fry the pumpkin on medium heat for about 5 minutes. After about 4 minutes, add the mushrooms back to the pan.
• Heat pork broth Tonkotsu style (do not boil), stir in peanut cream and sambal oelek. Rinse eggs in cold water, peel and halve. Divide noodles, pumpkin, bok choy, mushrooms and eggs into soup bowls. Pour pork broth Tonkotsu style and sprinkle with cress.