Step 1

Whisk 2 tablespoons soy sauce, 1 teaspoon cornstarch and 1 teaspoon sesame oil together in a large bowl or freezer bag. Add sliced pork and toss to evenly coat; set aside.

Step 2

Fill a medium saucepan with water (just enough to cover eggs) and bring to a boil. Gently lower the eggs into the water and adjust the heat to maintain a gentle simmer. Cook for 6-7 minutes for soft-boiled or 9-10 minutes for medium-boiled. Remove the eggs to an ice bath until ready to use, then peel and slice in half.

Step 3

While the eggs are simmering, use a mandolin or the large holes on a box grater to coarsely grate the carrots and zucchini; set aside. Prepare/chop all remaining ingredients.

Step 4

Heat 2 tablespoons oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add pork, breaking up any clumps and let cook without stirring until pork begins to brown, about 1 minute. Stir the pork and continue to cook until cooked through, about 1 minute. Transfer pork to a plate and set aside; don’t drain pot.

Step 5

Add one additional tablespoon oil to the pot and heat over medium-high heat. Add the mushrooms and green onion WHITES and cook until lightly browned and softened, 3-4 minutes. Add ginger and garlic and sauté for 1 minute.

Step 6

Add chicken broth, soy sauce, oyster sauce, rice wine, chili paste, and bok choy WHITE PARTS ONLY. Bring soup to a simmer and simmer for 5 minutes.

Step 7

Meanwhile, cook ramen separately according to package directions. Drain, rinse in cold water, then toss with a drizzle of sesame oil.

Step 8

Add pork back to soup along with bok choy GREENS, green onion GREENS and cook until bok choy is wilted, about 1 minute.

Step 9

Divide ramen between bowls and top with broth, eggs, carrots, and zucchini. Serve with sesame seeds and additional sesame oil and/or chili paste if desired.