Heat the broth to simmering. Add the sliced carrot and shiitake mushrooms. Simmer for another two to three minutes.
While the broth simmers, divide the egg noodles between two bowls. Arrange the egg half and sliced pork asado on the side.
Pour in the broth with the carrot and mushroom slices.
Top with fresh mint, basil, cilantro and toasted garlic bits.