Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Cut off and discard the stem end of the eggplant; cut the eggplant into ½-inch-thick rounds. Peel and mince the ginger.
Remove and discard any netting from the pork; pat dry with paper towels and season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 4 to 6 minutes per side, or until evenly browned. Transfer to a foil-lined sheet pan. Roast the seared pork 10 to 12 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven and transfer to a cutting board. Let rest for at least 5 minutes.
While the pork roasts, wipe out the pan used to sear the pork. Add 2 teaspoons of oil; heat on medium-high until hot. Add the eggplant in a single layer; season with salt and pepper. Cook, flipping occasionally, 5 to 7 minutes, or until browned and tender. Season with salt and pepper to taste. Transfer to a plate. Wipe out the pan.
While the pork continues to roast, add 2 teaspoons of oil to the pan used to brown the eggplant. Heat on medium until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Add the corn, soy glaze, vinegar, demi-glace and 2 cups of water; season with salt and pepper. Bring to a simmer and cook, stirring occasionally, 4 to 6 minutes, or until thoroughly combined. Remove from heat. Season with salt and pepper to taste.
While the broth simmers, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under warm water. Divide between 2 bowls.
Find the lines of muscle (or grain) of the rested pork; thinly slice crosswise against the grain. Stir any juices from the cutting board into the broth. Divide the finished broth between the 2 bowls of cooked noodles. Top with the browned eggplant and sliced pork. Garnish with the spice blend, green tops of the scallions and microgreens. Enjoy!
Trim the ends eggplant, zucchini and yellow squash and slice them thinly horizontally. Seed and remove the stems on the bell peppers. Slice them in half so you have square shaped pieces, about 1 inch wide. Trim off the stems from the mushrooms and using a small spoon, scrape out and discard the black gills. Remove the outer layer of the pearl onion to expose the shiny skin.
Combine all of the vegetables in a large bowl, drizzle with the olive oil, add some thyme and season with sea salt and pepper. Toss to coat the vegetables evenly. Let stand for 15 to 20 minutes to allow the vegetables to release some of their juices. Toss again just before grilling.
While your vegetables rest, you will want to prep your grill but getting it really hot and oiling the grill rack. Working in batches, place the vegetables on the grill rack and cook, turning once, until blistered black and tender - about 4-5 minutes per side.
Once done, transfer the vegetables to a platter. Drizzle with olive oil and season well with sea salt and pepper. Now comes the hardest part, arranging them! Starting with the eggplant, make a circle around the platter. Next up is the pearl onions, then the peppers and lastly the zucchini in the middle. Then serve!