Cook the Ground Pork: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it apart with a spoon, until browned and cooked through. Add the minced garlic and grated ginger, and cook for another minute until fragrant. Stir in the soy sauce, doubanjiang, and sugar. Cook for 2 more minutes until the sauce has thickened slightly. Remove from heat and set aside.

Prepare the Tare: In a small bowl, whisk together the sesame paste, soy sauce, rice vinegar, and chili oil until smooth. This is the flavor base of your ramen. Divide this mixture evenly among four large ramen bowls.

Heat the Broth: In a large pot, bring the chicken or vegetable broth to a simmer. Once simmering, stir in the unsweetened soy milk and heat through. Do not let it boil after adding the soy milk.

Cook the Noodles: While the broth is heating, cook the ramen noodles according to package directions. Be careful not to overcook them; they should be firm and chewy. Drain the noodles well.

Assemble Your Bowl: Pour about 2 cups of the hot broth into each bowl containing the tare. Stir vigorously to combine the broth and the sesame paste mixture until the soup is creamy and emulsified. Add the cooked noodles to each bowl. Top with a generous portion of the spicy ground pork, a soft-boiled egg, blanched bok choy, and a sprinkle of sliced scallions and sesame seeds. Drizzle with extra chili oil if you like it spicy!