Add all ingredients to pot and bring to boil.
Cover, then bring heat to low for twenty minutes.
After, remove from heat and let cool for ten minutes.
Remove cover and fluff with fork. Serve!
Mix together garlic, salt, pepper, oil, and soy sauce. Spread mix on tenderloin, let marinade for at least an hour in the fridge.
Preheat oven to 350°F. Roast pork for 25 minutes. Remove and let cool for 10 min.
While the pork is cooking, fill a pot with the chicken broth, ginger, garlic, green onions, pepper, and soy sauce. Boil over medium-high heat. Cover and let simmer on medium-low for 18 minutes. In the meantime, start the hardboiled egg. Add the ramen noodles and mushrooms. After 2 minutes, add the bok choy. Simmer for two more minutes.
Slice the pork, egg, and green onions, and combine to serve.
Cook the rice. Meanwhile, add beef to skillet over medium-high heat. Cook for about 8-10 minutes. If there’s lots of excess fat, drain it.
Take off the heat and stir in sauce ingredients (sugar, hoisin sauce, soy sauce, ginger, and garlic).
Return pan to medium heat and add the diced bell pepper. Cook for a few more minutes, until peppers are tender.
Serve over rice.