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1
Preheat oven to 350.
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2
In a small bowl stir together hoisin, sugar, five-spice powder, and 1 teaspoon soy sauce.
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3
In a small glass baking dish brush pork with hoisin mixture and roast in middle of oven 40 minutes, or until a thermometer inserted in center registers 160.
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4
Let pork stand on a cutting board 15 minutes.
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5
Cut pork crosswise into thin slices and halve slices diagonally.
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6
In a large saucepan skim any fat from surface of broth and bring broth to a boil with gingerroot, star anise, garlic, and remaining tablespoon soy sauce.
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7
Remove pan from heat and steep broth, covered, 30 minutes.
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8
Pour broth through a sieve into another large saucepan.
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9
While broth is steeping, in a 5-quart kettle bring 3 1/2 quarts salted water to a boil and add noodles.
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10
When water returns to boil add 1 cup cold water and bring to boil again.
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11
Repeat procedure and simmer noodles 5 minutes, or until just tender.
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12
In a colander drain noodles and rinse under cold water.
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13
Drain noodles well and divide among 4 large soup bowls.
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14
Bring broth to a boil.
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15
Cut bok choy crosswise into 3/4-inch slices and add to broth.
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16
Simmer mixture 2 minutes, or until bok choy is crisp-tender.
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17
Divide pork, bok choy, and broth among bowls.
