Tare:

In a separate bowl whisk together the Tare by combining the soy, sugar, salt, Neri Goma, rice vinegar and Rayu

Divide the Tare into 2 three deep serving bowls

Stock:

Bring stock to a simmer

In a separate skillet heat sesame oil, chopped scallions, ginger, and garlic in a 12" skillet over medium-high heat. Cook, stirring occasionally, until fragrant, about 2 minutes.

Add the 1/3 Lb optional pork and cook until pork is just cooked through

Add contents of skillet to the simmering stock

Pork Topping:

Marinate the pork for the topping with minced ginger and Mirin for 15 minutes

Wipe the skillet clean and to the smoking point. Add the oil and remaining 2/3 Lb,pork. Fry until crispy, add the garlic, ginger and Tobanjan and cook for an additional minute. Set aside

Finishing:

Bring a pot of salted water to a boil or simply use the pot of simmering broth

Add Bok Choy in a basket, blanch for 30 to 60 seconds in stock, remove, drain and set aside.

In a basket add Quail eggs for 3 minutes, remove, remove from shell and set aside. Continue to reserve water

Add noodles to boiling water; cook, until tender, 2 to 3 minutes, drain, and add to bowls

Ladle chicken broth over each bowl of noodles, stir to incorporate the Tare

Garnish with scallions, Bok Choy fried pork and some Rayu, if you like.