Start by combining the ground pork with mirin and oyster sauce in a small bowl. Let it marinate for 10 to 15 minutes while you prepare the other components.
In another bowl, whisk together the soy sauce, sesame paste (or peanut butter), rice vinegar, sugar, and chili oil until smooth—this will be the base flavoring for your broth.
In a separate pot, combine the chicken stock and milk and bring to a gentle simmer over low heat. Be careful not to let it boil, as the milk can curdle. Cover the pot to keep the broth warm while you cook the rest.
Heat oil in a pan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute. Add the marinated pork and cook, breaking it up into small bits, until browned and slightly crispy. Stir in the spicy bean paste and cook for another minute, then turn off the heat and set aside.
Bring a large pot of water to a boil and blanch the bok choy for about 1 minute until just tender, then remove and set aside. In the same pot, cook the ramen noodles according to the package instructions, then drain and set aside.
To assemble, divide the sesame paste mixture between two serving bowls. Pour the hot chicken stock and milk mixture into each bowl and stir well to combine. Add the noodles to each bowl, then top with the garlic pork, bok choy, soft-boiled egg halves (or cooked to your liking), and chopped scallions. Drizzle with extra chili oil or sprinkle with sesame seeds if desired, and serve hot.
