Put all the soup base ingredients (apart from butter and katsuobushi) in to a sauce pan and bring it to boil.
Turn off the heat. Add in katsuobushi and leave it to soak for 15 minutes with the lid on.
Filter the soup and pour it back to the sauce pan and heat it up again. Add in the butter.
Pan fry the pork, spring onion, ginger and garlic.
Add in all the other ingredients in and cook for 1.5 hours. Let the meat cool down for easy carving.
Take some sauce from the char-siu pot and cook the bamboo shoots for 10-15 minutes. Boiled some water to cook noodles, seaweed, and bean sprouts. Drain all of them and put them in a bowl. Pour in the hot soup and put in some pork char-siu and soft boiled egg. Finally garnish with some spring onion on the top and enjoy.
