Rinse the cooked rice under running water using a sieve to remove excess starch and drain well.

Bring water to a boil in a pot, add the miso ramen soup base, and stir to combine. Add the pork and bring to a boil again, skimming off any foam. Cover and simmer on low heat for 4 minutes.

Add the rice to the pot and simmer for about 2 minutes until softened.

Pour the beaten eggs into the pot in a circular motion, cover, and cook on medium-low heat for about 1 minute until the eggs are fluffy.