In a pot filled with water bring to 4 eggs to a boil, take off the heat and let it sit in hot water for 5 minutes, then drain and fill the pot with ice cold water. Let the egg cool completely.
In a separate pot heat the oil and add minced onion, cook for 5 minutes, add garlic and ginger and cook over low heat for 30 seconds, then add the chicken stock, dark soy sauce, fish stock (Dashi or Tsuyu) and udon noodles ,cook until noodles are done, approximately for 12 minutes.
Meanwhile heat the oil in a frying pan and add ginger, garlic and cook briefly over medium heat. Turn up the heat and add ground pork, soy sauce and mirin if using, cook until the pork is done.
Divide among 4 bowls and top with shredded green onions, carrots cut into matchsticks, soft set egg, cut up nori sheets and sesame seeds.