0. For the marinated eggs: Cook the whole eggs in boiling water for 7 minutes. Meanwhile, prepare the marinade by pouring the soy sauce into a bowl. Once cooked, drain the eggs and transfer them to a bowl of cold water. Peel the eggs and immerse them in the marinade, then cover with a sheet of paper towel and let marinate for at least 12 hours in the refrigerator.

1. Preparation: Peel and dice the ginger, then roughly chop the green part of the spring onion. Finally, peel the garlic cloves. Cook the broth for an hour and add the ginger, spring onion, garlic, and meat. Once cooked, turn off the heat. Cover with a lid and let it infuse for 15 minutes. Then, remove the meat, strain the broth, and keep it warm. Thinly slice the green part of the spring onion. Slice the pork. Meanwhile, prepare a broth reduction by adding a few ladles of the cooking water, the cornstarch, and the granulated sugar. Caramelize the meat in the pan with the reduction. Meanwhile, thinly slice the cabbage and sauté it in a pan with a little extra virgin olive oil and the wine. Add the noodles to the boiling water and cook for 30 seconds.

2. To prepare: Add 2 ladles of the cooking broth. Drain the noodles well and pour them into bowls. Arrange 2 slices of pork and the marinated egg cut in half lengthwise. Garnish with the chopped cabbage and spring onion.