Place your thinly sliced pork into a ziplock bag. Add 2.5 tablespoons of soy sauce, 1/2 inch of chopped ginger, 2 tablespoons of mirin. Seal the bag and leave to marinate for at least one hour.
Preheat a frying pan over medium-high heat. Add sesame oil to the pan. Sear your pork until cooked, and set aside.
Fill a bowl with 1/4 cup of rice vinegar and 2 tablespoons of sugar. Place your matchstick carrots in the bowl. Set aside.
Bring your broth to a simmer over medium-low heat. Add 1 inch of chopped ginger, the remainder of the soy sauce, Worcestershire sauce, crushed garlic, and Chinese five spice. Stir, and allow to simmer for 20-25 minutes, allowing ginger and garlic to season the broth. With a slotted spoon, strain out your ginger and garlic. Add sliced shiitake mushrooms.
Prepare your ramen noodles according to package instructions.
Bring a pot of water to a boil, and drop in your eggs. Cover, and cook for 5 minutes. Immediately place your eggs in an ice bath when 5 minutes is up. Carefully peel your eggs, and slice in two.
Add cooked ramen noodles to a bowl. Ladle your hot broth over the noodles. Add cooked pork, “pickled” matchstick carrots, a couple of jalapeno slices, and fresh cilantro. Add chili flakes with oil, to taste. Squeeze in fresh lime juice. Add soft boiled egg.