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Heat sesame oil in a saucepan and fry pork mince until caramelised and crisp. Remove and set aside.
In the same pan, fry spring onion greens, then add ginger and garlic and cook until fragrant.
Add the ’nduja and let it melt, then stir in tomato paste and fry until rich and deep in colour.
Pour in the broth, soy and mirin, then stir in miso. Immediately add 2 cups cold water to prevent burning. Keep at a light simmer.
Meanwhile, cook ramen noodles in boiling water until just tender. Drain and rinse briefly.
Soft boil eggs for 6½ minutes, plunge into ice water, then peel.
Blanch bok choy in boiling water for 1–2 minutes.
Return pork to the broth to warm through.
Assemble bowls with noodles, ladle over broth and pork, and top with eggs, bok choy, spring onion whites, sesame seeds.