Gather all the ingredients. Prepare a big pot of water for cooking the bok choy and noodles.

In a medium bowl, combine 2 Tbsp Japanese sesame paste (neri goma) and 1 tsp miso. Add 1 Tbsp soy sauce, 1 tsp rice vinegar (unseasoned), and 1 Tbsp la-yu (Japanese chili oil). Mix them all together and set aside.

Grate 1 knob ginger and mince or press 2 cloves garlic. Cut 1 head Shanghai bok choy in quarters lengthwise, rinse well, and set aside.

Heat a medium saucepan over medium heat. Add 1 Tbsp neutral oil, then 6 oz ground pork. Cook until no longer pink, then add 1 Tbsp sake and stir.

Add the grated ginger and minced garlic, then 1 Tbsp doubanjiang and 2 tsp soy sauce. Stir and let simmer until the cooking liquid is almost evaporated.

Transfer half of the pork mixture to a bowl and leave the other half in the saucepan. Cover the bowl to keep it warm.

With the stove's heat off, add the soup seasonings to the pork mixture in the saucepan and mix well. Turn on the heat to medium and gradually add 1½ cups chicken stock/broth and 1½ cups unsweetened soy milk while stirring.

Taste the soup and adjust seasoning with Diamond Crystal kosher salt. Once it tastes good, turn off the heat and set aside.

In a big pot of boiling water, add the bok choy and cook for 2 minutes. Transfer to a bowl of cold water to stop cooking.

Reheat the soup broth until piping hot. Loosen the fresh ramen noodles with your hands.

Bring the water back to a boil and cook the noodles according to package instructions. Drain well.

Divide and pour the soup broth over the noodles. Place the reserved pork mixture on top and garnish with bok choy.