First thing we are going to do make the stock. Add 2 quarts of water to a medium sized pot and stir in the pork flavoring and bring to a simmer. While that is coming up to a simmer, lay the Arabiki sausages on a cutting board and prick each sausage with a fork along the length of each sausage, this prevents them from bursting open and releases some of the fat to also flavor the stock.

After the water comes to a simmer, add the sausage. Simmer for about 20 minutes. After 20 minutes, remove the sausage with a slotted spoon to a bowl. Set the sausage aside.

While the sausage is simmering, prep the remaining ingredients. For the Shiitake mushrooms, I used a Japanese cutting technique called Sogigiri, which is an angle slicing cut - remove the stems, quickly rinse the caps, place the caps stem side down, then slice each cap at a 45 degree angle, the purpose of this is to give a large surface area to provide even cooking. For the White Crab mushrooms, simple cut the root section off, quickly rinse, then chop the bundle into 3 sections.

After the sausage comes out of the pot, another quart of water, bring the stock to a boil and add the garlic and ginger slices. Boil for about 3-5 minutes then add the rice noodles and reduce the heat slightly as they will foam up. I used flat rice noodles, these are not known as wide noodles, just flat, wide rice noodles can be 1/2 to 1 inch wide and those are normally bought fresh, not dry.

When the noodle are about half cooked, you will see them expand in width and thickness, go ahead and add the mushrooms.

When the noodles are tender, stir in the spring onion or chives and simmer for another 2 minutes then remove from heat.

Cut the Arabiki sausages in half at an angle, and slice the eggs in half lengthwise.

Ladle soup into bowls, place 4 sausage pieces on the side (2 links), and place 2 pieces of egg, cut side up, on the side as well. Enjoy.