Preheat the oven to 400°F. Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Halve lengthwise. Season with salt and pepper.

Meanwhile, pat the pork belly dry with paper towels. Place on a cutting board with the fat cap facing up; cut crosswise into 1/2-inch-thick pieces.

Line a sheet pan with foil. Place the sliced pork belly on the foil; arrange in an even layer. Roast 18 to 21 minutes, or until crisp around the edges and heated through. Transfer to a paper towel-lined plate.

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the radishes into rounds; place in a bowl. Add the mirin and vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, medium bowl, combine the hoisin sauce and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to serving bowls. Wipe out the pot.

To the same pot, add the miso paste, tahini, and sautéed aromatics; heat on medium- high until hot. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the sliced bok choy and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the bok choy leaves are wilted. Carefully add the bone broth, soy sauce, and 3/4 cup of water (or 1 1/2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally, 4 to 6 minutes, or until slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Carefully divide the broth among the bowls of cooked noodles. To the bowl of hoisin glaze, add the roasted pork belly; toss to coat. Serve each bowl of finished broth and noodles topped with the glazed pork belly, seasoned eggs, and marinated radishes. Garnish with the sliced green tops of the scallions and as much of the togarashi as you'd like. Enjoy!