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Preheat your oven to 450.
Heat a little olive oil in a cast iron skillet. Season the pork all over with salt and pepper. Sear the pork in the pan, until browned on all sides, about two sides per minute. Then slide the pan into the hot oven and roast for 15 minutes, flipping the meat at the 7-minute mark. Let rest for about 10 minutes, then shred and chop into bite-sized pieces. *if you've got leftover pork, slide them into tacos the next night
To a large pot, add the chicken stock, miso paste, soy sauce, fish sauce and lime juice. Bring to a light boil; taste to make sure that flavor is gorgeous. Add more miso or soy sauce if you want!
Add the noodles and cook until al dente, just a few minutes. Add the spinach and cook until wilted, about a minute.
Using tongs, divide the noodles among 4 bowls, then ladle the broth over them. Nestle the shredded pork right on top of the soup, and garnish with as much or as little of the toppings as you what. Finish with a tiny drizzle of sesame oil, and get your slurp on like whoa.