2 tablespoons canola oil
1 (2-pound) boneless pork shoulder roast
2 onions, peeled and halved horizontally
4 cups unsalted chicken stock
4 cups water
1/4 cup lower-sodium soy sauce, divided
12 ounces shiitake mushrooms
2 tablespoons dark sesame oil
1 (7 x 3-inch) piece kombu
1 (2-inch) piece peeled ginger, cut into 6 slices
12 ounces uncooked fresh Chinese noodles (or brown rice fresh ramen, such as Lotus Foods)
8 large eggs
3 green onions, cut into 1/3-inch pieces
2 Fresno chiles, thinly sliced
4 teaspoons toasted sesame seeds
1 sheet nori, cut into very thin strips
How to Make It
Heat a large skillet over medium heat. Add oil to pan. Add pork; cook 12 minutes, turning to brown on all sides. Place pork in a 6-quart slow cooker. Increase heat to medium-high. Add onions, cut side down, to skillet. Cook 5 minutes or until charred; transfer to slow cooker. Add stock, 4 cups water, and 2 tablespoons soy sauce to slow cooker. Remove stems from mushrooms; add stems to cooker. Reserve caps. Cover; cook on LOW for 7 hours.
Remove pork from cooker. Let stand 5 minutes; shred. Strain liquid through a fine sieve into a bowl. Discard solids. Return liquid to slow cooker; increase heat to HIGH. Thinly slice mushroom caps. Add remaining 2 tablespoons soy sauce, mushroom caps, sesame oil, kombu, and ginger to slow cooker. Cook on HIGH for 20 minutes. Discard kombu and ginger. Add noodles to slow cooker; cook 5 minutes.
Bring a pot of water to a boil. Carefully lower eggs into water; cook 6 minutes. Place eggs in a bowl of ice water for 2 minutes; peel and halve lengthwise. For each serving, place 3/4 cup noodles in a wide bowl; pour 1 cup broth over noodles. Top with pork, mushrooms, green onions, and chiles. Place 2 egg halves toward one side of bowl. Sprinkle with sesame seeds and nori.