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To make the tare for the soup base, mix together the soy sauce, peanut butter, rice wine vinegar, sugar, and chili oil until smooth. Set aside.
In a pot, combine the vegetable stock and milk of choice over low heat, bring to a simmer and cover to keep warm.
In a pan, heat the oil over medium heat.
Add garlic, ginger and stir fry until fragrant for 30 seconds.
Add the crumbled tofu to the pan and cook until the bits of ground meat are crispy and browned.
Then, add mirin and spicy bean sauce. Cook for another minute. Turn off the heat and set aside.
Add the bokchoy to a boiling water, blanch for 30 seconds, drain it and set aside.
Next, cook the Hakubaku organic Japanese ramen noodles according to the package directions and set aside.
In a bowl, combine the tare sauce and the stock mixture.
Add 1 serving of Hakubaku organic Japanese ramen noodles.
Top the noodles with ground meat, bokchoy, corn, scallions, soft boiled egg and nori seaweed.
Garnish with sesame seeds, drizzle with more chili oil and enjoy!