Roasted Pork Ramen

Directions

1. Combine all marinade ingredients in a large resealable freezer bag, squish bag to mix everything together then add the pork loin. Remove the air from the bag and refrigerate a minimum of 3 hours or overnight. 
2. Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat; add sesame oil. Remove pork loin from marinade, place in skillet, sear pork until browned on all sides, about 2 minutes per side. Transfer marinade to a small saucepan, cook over medium-high heat until bubbling, remove from heat.  Baste pork with marinade then transfer skillet to oven and roast for 20 minutes or until internal temperature of 65°C (150°F) is reached. Remove from oven and cover tightly with aluminum foil, internal temperature will continue to rise to 71°C (160°F).
3. Heat a large 4 qt (3.8L) stockpot over medium heat, add sesame oil, then mushrooms, sauté for 2 minutes.  Add in the garlic and ginger and sauté for 1 minute. Deglaze pot with soy sauce, scraping up any browned bits on the bottom of the pot. Add in the broth, water and kelp, stir well, then cover and bring to a simmer over medium-low heat for 10 minutes. 
4. Add in ramen noodles and continue to simmer for 3 minutes, stirring well to loosen noodles. Lay bok choy on surface of noodles and cover pot for 3 minutes. Meanwhile, cut pork loin into ¾” (1cm) thick slices.
5. Remove kelp from pot and discard, or, if desired, slice thinly and add back to pot. Divide noodles and broth evenly into serving bowls. Top with pork slices, half an egg, bok choy and desired garnishes