Combine water and kombu in a medium saucepan; bring to a simmer over medium heat. Stir in bonito flakes and remove from heat; allow to stand for 5 minutes. Strain out solids using a fine mesh strainer, discarding them.
Pour the liquid back into the saucepan and add the remaining ingredients (pork/chicken broth, soy sauce, rice vinegar, and mirin). Bring the mixture to a simmer. Remove from heat.
Fill a small saucepan with enough water to cover eggs and bring to boil over high heat. Reduce heat to medium and slowly lower eggs into boiling. Reduce heat to simmer and cook 7 minutes; transfer eggs to ice bath for 5 minutes or more.
Cut the Oven Roasted Crispy Pork Belly into slices, about 1/8-inch thick. In a skillet over medium heat, fry the slices until the edges become crisp, approximately 5 minutes. Remove from heat.
Place shoyu broth back over medium-high heat and bring to boil.
Add ramen noodles to boiling broth and cook 2 minutes. add bok choy; bring to boil and cook 1 to 2 minutes more, or until noodles are tender.
Divide ramen between 4 bowls. Top each with two egg halves, 1/4 of pork belly, garnishes, and Ghee Hiang Sesame Oil. Serve.
