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Heat a skillet with oil and add in your chicken. Ground it until it is all separated and browned for5-10 minutes.
Add your chili bean paste, soy sauce and sake and cook for another 15-20 minutes throughout until the chicken has browned and is cooked through.
In the meantime, make your broth paste. In a bowl, mix tahini, soy sauce, vinegar, chili oil, chili bean paste, garlic, ginger and sugar well and set aside.
In a pot, heat broth and milk. Slowly start adding in your broth paste and stir until dissolved. Seton low.
In a separate pot, make your ramen according to the package instructions. Next, assemble your bowl. Add in your broth, ramen noodles and top with your chicken, bok choy, green onions, soft boiled egg, chili oil and sesame seeds.