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Bring water to a boil and cook 2 eggs for 6-6.5 minutes, then place in an ice bath.
In a large pan over medium-high heat, cook 150g ground pork until browned, breaking it up as it cooks.
Add the garlic, ginger, and green onion whites to the pork and cook for a couple minutes until softened.
Reduce heat to low and add 3 tbsp miso, 1 tsp doubanjiang, and 1 tsp sugar. Stir to combine.
Add 700ml water, 1 tsp chicken bouillon, and ½ tsp dashi powder. Simmer for 5-10 minutes.
Cook the ramen noodles according to package instructions.
Drain the noodles and place them in a bowl. Ladle the broth over the noodles.
Top with the soft-boiled eggs, green onion tops, sesame oil, and sesame seeds.