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Heat oven to 400°F. Place garlic bulb in the oven and roast until tender.
In a large pot, heat 1 tablespoon of oil over medium–high heat and add pork when the pan is hot, pressing so it’s evenly spread across the pan. Let the pork cook undisturbed for 4 minutes. Stir the pork up, then let it cook for 4 more minutes, until done. Remove from the pan and toss with 1 Tingly Chili sauce packet and 1 tablespoon of white miso.
Remove all but 1 tablespoon of fat from the pot, then return to medium heat. Add onions, sautéing for 5 minutes until they are beginning to soften. Add 4 cups chicken broth, remaining 2 Tingly Chili Noodle sauce packets, ¼ cup of white miso, and 1 cup of coconut milk. Bring to a simmer and cook covered for 10 minutes.
Remove the garlic bulb from the oven, and squeeze into the broth. Taste the broth and balance the flavor with a few shakes of Momofuku Soy Sauce and rice vinegar. (You’ll need about a teaspoon or two of each.)
When you are ready to serve, boil noodles for 2 minutes, then drain. Assemble bowls with noodles and prepared broth, then top with cooked pork, sliced scallions, soft boiled egg, and Momofuku Chili Crunch.