Heat vegetable oil over medium-high heat in a large frying pan. Add pork mince and fry until golden brown and crispy, about 5 minutes.

Lower the heat and add the grated garlic and ginger. Cook for 2 minutes, stirring constantly until fragrant.

Increase heat slightly and pour in fish sauce, oyster sauce, soy sauce, and mirin. Stir until reduced and well-combined, seasoning with salt.

In a bowl, combine minced garlic, gochugaru, tahini, and sugar for the soup base.

Heat milk and chicken stock in a separate pot until shimmering, then whisk into the tahini mixture until smooth.

Return the creamy mixture to the pan, bring to a gentle simmer, and stir in miso paste and lime juice.

Cook the soba noodles according to package instructions, then strain and rinse under iced water.

To serve, divide soba noodles in bowls, ladle the miso soup over them, and top with soft-boiled eggs, spring onions, and drizzle chili oil.