Marinate the Pork: In a bowl, combine ground pork with mirin and minced ginger. Allow this mixture to marinate for about 15 minutes at room temperature to let the flavors infuse.

Prepare the Tare: In a separate bowl, whisk together soy sauce, sesame paste, rice vinegar, sugar, and chili oil. Mix until smooth and well-combined.

Heat the Broth: In a large pot, combine chicken stock and oat milk over medium-low heat, bringing it to a gentle simmer for about 5 minutes.

Boil Water for Noodles and Greens: Fill another pot with water and bring it to a rolling boil for blanching the greens and cooking the ramen noodles.

Cook the Marinated Pork: In a hot wok, add vegetable oil and fry the marinated pork until crispy, about 4-5 minutes. Stir in the spicy bean sauce and garlic for an additional minute.

Blanch the Leafy Greens: Quickly add the leafy greens to the boiling water and blanch them for 30 seconds to a minute until vibrant. Set aside.

Cook the Ramen Noodles: In the same water, add the fresh ramen noodles and cook for 3-4 minutes. Drain and rinse under cold water to stop cooking.

Assemble the Bowls: Mix half of the prepared tare with the hot stock and oat milk mixture in serving bowls.

Top and Serve: Add the cooked noodles, crispy pork, blanched vegetables, and garnish with scallions. Optionally drizzle additional chili oil.