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For the pork: Mix together the ground pork, mirin, minced ginger, minced garlic, neutral oil, spicy bean paste, and a pinch of salt.
For the soup base: Combine the soy sauce, sesame paste or peanut butter, rice vinegar, sugar, and chili oil. Add a pinch of salt.
In a separate pot, heat the chicken stock and soy milk until just simmering, but do not boil.
Blanch the leafy greens.
Cook the ramen noodles according to package instructions.
To serve, place the ramen noodles in a bowl, top with the pork mixture, blanched greens, and pour the warm soup base over the top.
Garnish with scallions, a jammy egg, and more chili oil.