Mix the chicken stock, garlic, soy sauce, Worcestershire sauce, ginger, five spice, chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins. Taste the stock – add sugar or soy sauce to make it sweeter or saltier to your liking.
Cook the ramen noodles following pack instructions, then drain and set aside. Slice the pork or chicken, fry in the sesame oil until just starting to brown, then set aside.
Divide the noodles between four bowls. Top each with a quarter of the meat and spinach, 1 tbsp sweetcorn and two egg halves.
Strain the stock into a clean pan, then bring to the boil once again. Divide the stock between the bowls, then sprinkle over the nori, spring onion or shallots and sesame seeds. Allow the spinach to wilt slightly before serving.