Hearty Pork Ramen with Soba Noodles

Sear the meat in a large pot until browned. 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 five-spice powder. Bring to a boil.

Reduce heat to a minimum and simmer the broth for up to 8 hours (slow cooking) to develop a deep flavor. Once the broth is ready, strain it through a sieve. Remove the meat from the bone and set aside.

Season the broth with mirin, soy sauce, lime juice, and sesame oil. Add the pak choi and chopped coriander and simmer briefly. In a separate pot, cook the soba noodles according to package directions in plenty of salted water. In a pan, sauté the remaining mushrooms in butter. Cook the eggs for about 7 minutes, quench in cold water, peel, and halve.