Marinate the ground pork in a bowl with mirin and minced ginger for 15 minutes.

Prepare the tare by whisking soy sauce, sesame paste, rice vinegar, sugar, and chili oil together until smooth.

In a large pot, combine chicken stock and oat milk, simmer gently.

Boil water in another pot for blanching greens and cooking noodles.

Cook marinated pork in a wok until crispy, then add spicy bean sauce and minced garlic.

Blanch leafy greens in boiling water for 30 seconds to 1 minute, then drain.

Cook fresh ramen noodles in the same boiling water according to package instructions.

Assemble bowls with tare mixture, hot broth, noodles, pork, greens, scallions, and drizzle with chili oil.