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1
Preheat oven to 400u00b0F.
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2
For marinade, combine green onions, vinegar, 2 tablespoons soy sauce, honey, sriracha, 3 cloves garlic and ginger in small bowl. Place pork in large resealable food storage bag; pour marinade over pork. Seal bag; marinate in refrigerator at least 2 hours or overnight.
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3
Drain pork, discarding marinade. Place on rack in baking pan. Bake 25 to 30 minutes or until pork reaches 145u00b0F when tested with meat thermometer. Transfer to cutting board; set aside.
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4
Heat vegetable oil in large saucepan over medium-high heat. Add remaining 2 cloves garlic; saute 1 minute. Add broth, mirin, miso, remaining 2 tablespoons soy sauce and sesame oil. Bring to a boil. Reduce heat to medium-low; simmer 15 to 20 minutes.
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5
Place eggs in small saucepan; cover with water. Cover, bring to a boil over high heat. Remove from heat. Let stand, covered, 4 minutes. Run eggs under cold water until cool enough to handle. Peel eggs.
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6
Attach Spiralizer Attachment to KitchenAid(R) Stand Mixer. Trim ends of zucchini. Center one zucchini section on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of zucchini. Place medium bowl below blade to catch zucchini. Turn stand mixer to speed 4 and process until blade reaches end of zucchini. Repeat with remaining zucchini and daikon radish.
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7
Slice pork into 1/2-inch slices. Divide mushrooms, zucchini, daikon and spinach between 4 bowls. Pour about 1 1/2 cups broth over each serving; let stand 5 minutes. Top with 4 to 5 slices of pork and one egg; carefully cut egg in half. Top with jalapeno slices, cilantro and basil. Serve immediately.
