Boil the water for the rooibos tea, then remove from heat and steep the tea bags for 10 minutes. Sweeten with honey or sugar to taste. Let cool, then refrigerate until ready to serve.

Prep all ingredients per the instructions above.

Preheat the oven to 275°F (140°C).

In a Dutch oven, combine the pork, soy sauce, sake, rice wine vinegar, sugar, scallions, garlic, ginger, shallot, and water. Submerge the pork in the liquid and cover partially with a lid.

Place the Dutch oven in the preheated oven and roast for 1 hour.

Remove the pork and set aside. Strain the cooking liquid and reserve for the ramen broth and eggs. Once the pork is cool enough to handle, slice thinly.

In a large pot, heat vegetable oil over medium-low heat. Sauté the onion, garlic, and ginger for 5 minutes, stirring often.

Add mushrooms, leek, white parts of the scallions, and broth. Make sure the vegetables are covered by about 2 inches of broth. Bring to a boil, then reduce to a simmer and cover. Cook until the liquid has reduced by half.

If using eggs, gently lower them into the simmering broth and cook for 6 minutes. Transfer to an ice bath, peel, and set aside.

Add ramen noodles to the reduced broth and cook according to package instructions.

Portion the broth into bowls. Add the noodles, sliced chashu pork, chopped scallions, halved eggs. Serve with rooibos iced tea.