Bring a small pot of water to a boil. Carefully lower the eggs into the water and boil for exactly 6 minutes and 30 seconds. Immediately transfer to an ice bath, let cool, then peel and set aside.
Cook the soba noodles in a separate pot of boiling water according to package directions. Drain and rinse with cold water to prevent sticking.
While noodles cook, thinly slice the pork tenderloin into bite-sized medallions and season with sea salt and black pepper.
Heat the sesame oil in a medium saucepan over medium-high heat. Add the pork slices and sear until browned, about 2 minutes per side. Remove pork and set aside.
In the same pan, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
Pour in the chicken bone broth, tamari, and sriracha. Bring to a gentle simmer.
Add the sliced baby bok choy to the broth and simmer for 2 minutes until the leaves are wilted but the stems remain crisp.
Place the cooked soba noodles and seared pork back into the broth to warm through for 1 minute.
Pour the soup into a large bowl. Slice the jammy eggs in half and place them on top.
Garnish with thinly sliced green onions and serve immediately.