For the Egg Marinade: Cook soft boiled eggs for 6 minutes. Combine 1 cup Bachans Japanese BBQ sauce and 1 cup water. Marinate the cooked soft boiled eggs in this mixture for 10 hours.
For the Broth: In a large pot or Dutch oven, heat oil over medium-high heat. Add 1/2 lb ground pork and sear until browned, breaking it up as it cooks. Drain any excess fat. Stir in 1/4 tsp salt, 3 minced cloves of garlic, 2 sliced scallions, 1/2 inch grated ginger, and 5 pieces of shiitake mushrooms. Sauté for 1-2 minutes until fragrant. Pour in 32 oz chicken stock. Add 2 Tbsp chili oil, 120g red miso paste, 2 Tbsp mirin, 1/2 tsp white pepper, 2 Tbsp sugar, and the 4x6 inch piece of kombu. Bring the broth to a gentle simmer and cook for at least 20-30 minutes to allow flavors to meld. Before serving, remove and discard the kombu.
To Serve: Cook your favorite noodles according to package directions. Divide cooked noodles into serving bowls. Ladle the hot broth over the noodles. Top each bowl with the marinated soft boiled eggs (halved), and any other desired toppings such as additional sliced scallions, chili oil, or nori.
