Pork ramen with Soba noodles

In a large pot, sear the meat quickly, then pour in 1 liter of cold water. Add the peeled shallots, whole garlic cloves, peeled and chopped ginger, half of the mushrooms, cleaned and halved carrots, and the five-spice blend. Bring to a boil, then reduce the heat to minimum and let the broth simmer for up to 8 hours.

When the broth is ready, strain it. Remove the meat from the bone and set it aside. Season the broth with Mirin, soy sauce, lime juice, and sesame oil. Add the Pak choi, chopped coriander, and cook together briefly. In another pot, cook the Soba noodles in well-salted water according to the package instructions. In a pan, sauté the other half of the mushrooms in butter. Cook the eggs for about 7 minutes, then cool them in cold water, peel, and cut in half.

To serve, place a portion of Soba noodles, meat, and sautéed mushrooms into bowls. Add the sprouts and egg. Pour the hot broth over them, and sprinkle with black sesame seeds and sliced chili to taste.