All of us fruit people continue to lead busy lives, albeit from home for the lucky ones. For those of us juggling home schooling, working from home, and searching for hope in this bleak world, we share this dish.

Why not try it for yourself, perfect it, and then make another one for an essential worker working double shifts. It is certainly an easy dish to scale up and the kind of dish that is perfect for the world-weary worker.

Total preparation time: 20 minutes
Difficulty: Easy
Pineapples: 5/5 🍍 🍍 🍍 🍍 🍍
Read before committing: This recipe uses dashi and mirin, two ingredients that it is unlikely you will find at your regular grocery store. Order them delivered or visit your local Asian grocer.

Ingredients:
2 cups of water
2 teaspoons of dashi powder
(if you’re ambitious you can make your own dashi with konbu and katsuoboshi, I did, but honestly the difference is negligible and most Japanese people also use powder dashi)
2 teaspoons soy sauce
2 Tablespoons mirin cooking wine
1 teaspoon miso paste
1 pinch of salt
2 scallions cut with a pair of scissors
1 Tablespoon of spicy chili oil or crisp
2 Tablespoons sesame seeds

1 handful broccoli rabe or other greens like bok choy or spinach
1 portion ramen noodles
3 slices of roast pork — optional, honestly — recipe here

Instructions
Pour two cups of water in a pot and bring to a very low simmer, never allowing the liquid to boil.
Add the dashi powder, soy sauce, mirin, salt, and 1 scallion to the simmer until cloudy and fragrant, about 5 minutes.
Fill a separate pot with water and salt and bring to a boil. (this is for the ramen)
Prepare your greens and roast pork.
Add roast pork and greens to the broth, let simmer for 10 minutes with a lid
Drop the ramen noodles in the pot of boiling water**. After three minutes, remove from water in a strainer and rinse with cold water.
Place rinsed ramen noodles in serving bowl. Remove pork and greens from broth and arrange in the same bowl. Ladle broth over everything.
Garnish with sesame seeds, green scallion stems trimmed over the top, and chili oil.

**One may be tempted to cook the noodles directly in the broth. Do not do this! Not only is the broth not hot enough to cook them quickly, they would also impart an unwanted starchiness to the delicate soup base.