Boil water in a large pot and cook the ramen noodles according to package instructions.
In a separate pot, heat the broth over medium heat.
Add soy sauce and sesame oil to the broth for flavor.
Prepare the soft-boiled eggs by boiling for 6-7 minutes.
Sauté sliced pork belly in a skillet until crispy.
Add shiitake mushrooms and cook until tender.
Blanch bok choy in boiling water for 2 minutes.
Drain and rinse the noodles under cold water.
Divide the noodles into bowls and ladle hot broth over them.
Top with pork, mushrooms, bok choy, carrots, and halved soft-boiled eggs.
Garnish with green onions and cilantro before serving.