Bring a small pot of water to a boil, gently lower the egg in, and cook for 6 minutes and 30 seconds for a jammy yolk; immediately transfer to an ice bath.
Slice the pork tenderloin into very thin medallions and season lightly with a pinch of salt.
In a medium pot, heat the toasted sesame oil over medium heat and sauté the minced garlic, grated ginger, and sliced shiitake mushrooms for 3 minutes until fragrant.
Pour in the chicken bone broth, tamari, and sriracha, bringing the liquid to a gentle simmer.
While the broth simmers, heat a non-stick skillet over high heat and sear the pork slices for 2 minutes per side until they are golden and slightly crisp on the edges.
Add the brown rice ramen noodles and chopped baby bok choy to the simmering broth, cooking for 3-4 minutes until the noodles are tender.
Transfer the noodles and broth to a deep bowl, top with the seared pork slices, the peeled and halved soft-boiled egg, and a garnish of sliced green onions.