Preheat oven to 550*. Once preheated, bake tenderloin on abaking sheetfor 20-25 minutes. Set aside to cool.

Bring a smallpotof water to a boil over high heat. Add in your eggs and boil for 5 1/2 minutes. Remove eggs from boiling water and transfer directly into ice water. Let sit for 5 minutes before peeling. Place peeled eggs into a bowl with 1/2 cup of soy sauce. Let marinate until the end of the recipe.

Slice and smash your ginger and garlic. Chop your green onion. In a large pot, heat your broth over medium-high heat. Add in your garlic, ginger, soy sauce, and red pepper flakes. Boil for about 10 minutes. Taste the broth every few minutes. If it starts getting too spicy, strain out the ginger, garlic, and red pepper and return the broth back to heat.

While your broth is boiling, make your noodle batter. In a medium bowl combine 1/2 cup Ketonia mix, eggs, olive oil, and salt. This should be a very thick batter similar to brownie batter. If it is not thick enough, add a pinch of ketonia mix. If its too thick, add an egg yolk. Transfer noodle batter into apiping bagorziplock bag. Cut the tip of the bag just enough for the batter to come out when you squeeze it.

Turn the heat down to medium-low. Squeeze the noodle batter directly into the simmering broth. Thin noodles should start to form. Squeeze the entire contents of noodle batter into the broth. Give it a little stir. Remove from direct heat while you prepare your bowls.

Place a pinch of mushrooms, bean sprouts, and cilantro into your empty bowl. Ladle in 2 cups of broth and noodles. Top with a halved marinated egg, sliced pork tenderloin, chopped green onion, and cilantro.