Mix the chicken stock, garlic cloves, soy sauce, Worcestershire sauce, ginger, Chinese five-spice, chili powder, and water (300 ml) in a large saucepan or stockpot. Allow the ingredients to boil and reduce the heat.
Allow to simmer for around 5 minutes.
Taste your stock and add a tsp of white sugar or extra soy sauce to make it saltier or sweeter, depending on your preference.
Next, cook your ramen noodles and make sure that you follow the instructions on the packaging. Drain the noodles and set them aside.
Slice your pork or chicken, and then fry them in sesame oil (2 tsp) until they start to brown. Set aside.
Divide your noodles into your bowls and top each portion with ¼ of the meat, 25g spinach, sweet corn (1 tbsp), and 2 halves of boiled eggs.
Now strain your stock into a clean pan and then boil it again.
Once the stock's boiled, divide it between these 4 bowls and then sprinkle on the shredded nori sheet, spring onions or shallots, and sesame seeds. Let the spinach wither slightly before serving and add 3 slices of narutomaki on top.