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 them to simmer for around 5 minutes.
Taste your stock, and add a teaspoon 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 them aside.
Divide your noodles into your bowls and top each portion with ¼ of the meat, 25g spinach, sweet corn (1 tbsp), and two halves of boiled eggs.
Now, strain your stock into a clean pan, and then boil it again.
Once the stock has boiled, divide it between these four bowls, and then sprinkle the shredded nori sheet, spring onions or shallots, and sesame seeds. Let the spinach wither slightly before serving.