Cut the eggplants in half lengthwise, score the skin in a crosshatch pattern, and cut them into halves. Slice the green onion and grate the ginger.

Cut the pork belly into 3cm wide pieces.

Boil water in a pot, cook somen noodles according to package instructions, drain, rinse with cold water, and place in serving bowls.

Heat sesame oil in a pan over medium heat, cook pork until it changes color, then add eggplants skin-side down and cook for 2–3 minutes until browned. Add green onion, ginger, and the seasoning ingredients, then bring to a boil and simmer for 5 minutes.