Preheat the oven to 400 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Chop ends off bok choy and peel the leaves, keeping them whole. Slice radishes into thin rounds. Thinly slice green onions on a bias (angle). Rinse the pork tenderloin and pat dry.

In a mixing bowl, mix together 2 Tbsp. of teriyaki sauce, 1 Tbsp. of oyster sauce, and 1 tsp. ginger. Reserve. Warm 1 tsp. of olive oil in a medium pan over medium heat. Once hot, add the tenderloin and sear on each side for 3-4 minutes. Next, place tenderloin on the prepared baking sheet, coat with marinade made earlier in the step, and roast in oven for 25-30 minutes, or until no pink remains inside the pork and the glaze is caramelized. Internal temperature of tenderloin should be at least 145 degrees. Remove from oven and let rest for 5 minutes before slicing into ½" thick pieces.

Bring a medium pot over medium heat with 4 cups of water, both bouillon cubes, half the green onions, the remaining 3 Tbsp. of teriyaki sauce, remaining 2 Tbsp. of oyster sauce, and remaining 1 tsp. ginger, (to taste )[ED: is this the ginger to taste or all of it? Is there anyway for anyone to tell?] to a slow boil. Reduce heat to low and simmer until ready to plate dish.

Bring a medium pot with 4 cups of water to a boil. Add the noodles to the boiling water and cook for 5-6 minutes, or until tender. Watch the noodles closely because they cook quickly. Ideally, noodles should be tender but firm. Strain noodles and shake off any excess water.

In the same pan used to sear the tenderloin, warm the sesame oil over medium heat. Once hot, add the bok choy leaves and shredded carrots. Cook until bok choy turns bright green and slightly tender. Add a pinch of salt and pepper and keep warm until ready to assemble bowl.

In a shallow bowl, ladle a serving of the broth. Add a pile of soba noodles in the middle of the broth. Fan out 6-7 slices of tenderloin along the rim of the bowl, around the noodles. Add the sautéed vegetables to the other side of the bowl. Garnish with radish slices and remaining green onions.