Preheat oven to 400°. Begin by taking a few thin slices of the raw pork tenderloin in a small saucepan with vegetable oil. Cook on medium high to crisp up the pork and create a fond in the bottom of the pan.

Once the fond forms, add in soy sauce, sake, salt, garlic powder, and optional sesame seeds. Bring sauce to a boil and cook 3-4 minutes to cook off the alcohol in the sake. Remove from heat.

Lightly oil a baking pan, and place the whole tenderloin in the dish. Spoon about a tablespoon of the tare sauce over the pork, season with salt and pepper. Place pork in 400° oven and cook for 18-20 minutes, or until internal temperature reaches 145°.

In a large pot, combine the bone broth and chicken broth. Bring to a rolling boil on high heat.

Place eggs in the pot, start a timer for 6 1/2 minutes. Add in zucchini noodles.

After eggs have boiled for 6 1/2 minutes, remove them immediately and place into an ice bath to prevent further cooking. Remove broth from heat. Remove the shells from from eggs once they've cooled.

To serve: spoon a ladle/4 tbsp pour of the tare into each bowl. Add in your hot broth mixture with noodles. Top with one soft boiled egg, green onions/scallions, and slices of tenderloin (approx 4 oz servings of pork). Eat hot.