Heat vegetable oil in a pan over high heat. Stir-fry finely chopped garlic, pork mince, and grated ginger until the pork is nearly cooked through and fragrant. Add doubanjiang, soy sauce, and sake, then lower the heat and simmer until the sauce is absorbed.

In a bowl, combine white sesame paste, soy sauce, white vinegar, sliced spring onion, and chili oil. Whisk together until smooth and harmonious in flavor. Set this savory paste aside to deepen the flavor as it sits.

In a large pot, bring chicken stock and unsweetened soy milk to a gentle simmer over high heat.

In a separate pot, boil fresh ramen noodles according to package instructions until tender, about 3-4 minutes. In the last minute, add baby bok choy to the pot to wilt it slightly. Drain both and set aside.

Divide the prepared soup paste among serving bowls. Ladle the hot soup over the paste, then add the noodles and bok choy on top. Finish each bowl with the spicy pork topping and half of a soft-boiled egg, if using.

Serve with additional chili oil and sliced spring onions for an extra flavor boost!