In a pot, season the pork meat with soy sauce and mirin, then boil for 1 1/2 hour, or until tender over low heat.
After 1 1/2 hour, let it cool, then slice thinly and 3 inches wide.
In a pot, put the ginger and garlic, then pour the chicken and pork broth. Boil for 15 minutes.
Cook the ramen noodles according to the pack's instruction, then drain and divide into 4 bowls.
Add spinach leaves in each bowl, then fill each bowl with broth.
Slice each egg in the middle then add it on top.
Add the sliced pork equally in each bowl, then put the bean sprout, and sprinkle it with spring onion.
Serve hot and enjoy!