Cook pork belly in a large pan over medium heat until crispy on the outside, about 5 minutes on each side.
Turn off the heat and remove pork belly and all but 2 tablespoons of fat from the pot. Allow fat to cool slightly.
Return heat to low-medium (fat will still be hot), and cook garlic and ginger, stirring often until fragrant, about 2 minutes.
Add bone broth, coconut aminos, chili paste, mushrooms, and salt and pepper to pot. Bring to a boil, then simmer for 10 minutes, stirring occasionally.
Add zoodles, and cook until al dente, about 5 minutes.
Divide ramen into bowls. Top with eggs, green onion, and seaweed sheets, and serve.