Blanch pork bones in boiling water for 3 minutes, drain and rinse thoroughly under cold water to remove impurities.
Heat a pot over high heat. Char ginger and garlic in a dry pan until fragrant.
Add water, pork bones, dried shiitake mushrooms, and dried scallops to the pot. Bring to a boil.
Reduce heat to low and simmer for 3 hours to make a clear broth.
Strain the broth through a fine mesh sieve into a clean pot. Discard solids.
Add dark soy sauce, light soy sauce, rock sugar, and mirin to the broth. Simmer for 10 minutes to blend flavors.
Pat pork shoulder dry and tie with kitchen string to maintain shape.
Heat sesame oil in a pan over medium-high heat. Sear pork shoulder on all sides until browned, about 10 minutes total.
Place seared pork into the prepared broth. Simmer for 90 minutes at low heat until cooked through and tender.
Remove pork from broth and let rest for 15 minutes. Keep broth warm on low heat.
Bring a pot of water to boil. Carefully add eggs and boil for 6.5 minutes for soft-boiled eggs.
Cool eggs in ice water immediately, then peel and halve. Set aside.
Blanch spinach in boiling salted water for 1 minute until just cooked. Drain well and set aside.
Slice the cooled pork into 5mm thick pieces against the grain.
Bring a large pot of water to a rolling boil. Cook fresh ramen noodles according to package instructions, usually 3-4 minutes.
Drain noodles gently and divide among four bowls.
Pour hot broth over noodles in each bowl until three-quarters full.
Arrange pork slices, soft-boiled egg halves, blanched spinach, and bamboo shoots on top of each bowl.
Garnish with scallions and nori seaweed. Serve immediately while piping hot.
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