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Combine all the ingredients together and mix until smooth.
Divide the mixture evenly into two bowls and set aside.
In a sauce pot, combine together the chicken stock and non-dairy milk. Mix well.
Bring to a low simmer, then cover and keep warm until ready to serve.
Heat the oil in a pan over medium heat. Add in the ground pork and cook until no longer pink, stirring frequently to avoid burning.
Add in the ginger, garlic, and doubanjiang. Stir to coat the pork and saute until the aromatics are fragrant, about 2 minutes.
Add in the mirin, soy sauce, and sugar. Stir to combine and continue cooking until most of the liquid has evaporated, about 2 more minutes. Set aside and keep warm.
To a pot of boiling water, blanch your leafy greens for about one minute or until bright green and tender. Remove from the water, drain, and reserve for assembly.
Bring the water to a boil again, and cook the ramen noodles according to packaged instructions until softened with a slight chew.
Divide the warmed broth between your two bowls. Mix well to evenly incorporate the tare with the broth.
Add in a serving of ramen noodles to each bowl. Top with the ground pork mixture, blanched leafy greens, scallions, ramen egg, and a drizzle of chili oil, if desired. Serve immediately.