Ingredients

• 7 cups chicken stock
• 3 lb. pork shoulder
• 2 inch piece of ginger grated
• 5 cloves minced garlic
• 1/4 tsp. salt
• 1 yellow onion
• 1/2 cup button mushrooms
• 2 bunch baby bok choy
• soy sauce for seasoning
• sesame oil for seasoning
• garlic chili paste for seasoning
• green onion
• ramen noodles
• 4-6 eggs

Directions

1. Put sesame oil and salt in a non stick pan on medium high heat. Brown the fat layer on the outside of the pork shoulder. Roughly five minutes. Put the pork in the slow cooker.
2. Dice yellow onion and cook for 3-4 minutes in the same pan. Put in the slow cooker.
3. Roughly chop the mushroom and put it in the slow cooker.
4. Mince the garlic and peel and grate the ginger. Roughly chop the bok choy. Put it all in the slow cooker.
5. Put in the chicken stock.
6. Cook on low for 8-9 hours.
7. In the last half hour pull out the pork and shred into small pieces. Put it back in the broth.
8. Put in soy sauce, sesame oil and garlic chili sauce to taste.
9. During the last half hour of cooking boil 4-6 eggs (depending on the amount of servings) for 5-6 minutes. The white will be cooked, but the yolk will remain slightly soft. Chop the green onion.
10. Cook the ramen according to the package instructions.
11. Place the ramen in your serving bowls. Spoon ramen broth over noodles and dress with soft boiled egg cut in half and green onion.