Spicy Tan Tan Ramen with Sesame Pork

In a small bowl, mix the ground pork with the mirin and minced ginger. Let it marinate for 15 minutes while you prepare the broth and toppings.

Make the tare by whisking the soy sauce, sesame paste, rice vinegar, sugar, and chili oil in a medium bowl until smooth and fully combined.

Pour the chicken stock and unsweetened oat milk or soy milk into a saucepan. Warm over medium-low heat until steaming and just simmering, then keep it warm. Do not boil, as plant milk can separate when overheated. Bring a separate large pot of water to a boil for the greens and noodles.

Heat a wok or large skillet over medium-high heat. Add the vegetable oil, then the marinated pork. Cook, breaking it into small pieces, until browned and slightly crisp. Stir in the spicy bean sauce and garlic, cook for 1 minute more, then remove from the heat.

Blanch the leafy greens in the boiling water for 30 to 60 seconds, then lift them out and drain well. Return the water to a rolling boil, add the fresh ramen noodles, and cook according to the package directions until tender but still chewy.