In a mixing bowl, combine the ground pork with mirin and minced ginger, ensuring the meat is well-coated. Let this mixture marinate for about 15 minutes.

In a separate bowl, whisk together the soy sauce, sesame paste, rice vinegar, sugar, and chili oil until smooth. Set aside.

In a medium pot over low heat, combine the chicken stock and unsweetened oat milk. Stir occasionally and let it gently simmer for about 10 minutes.

Heat vegetable oil in a wok over medium-high heat. Add the marinated ground pork and sauté for about 5-7 minutes until crispy and browned.

In a small pot, bring water to a boil and add the leafy greens. Blanch them for about 30 seconds until bright and tender, then transfer to ice water.

In the same pot of boiling water, add the fresh ramen noodles and cook according to package instructions, about 2-4 minutes, then drain.

In two serving bowls, add half of the prepared tare to each followed by the hot broth. Divide the cooked ramen noodles, top with pork and greens.

Drizzle additional chili oil over each bowl and sprinkle with chopped scallions before serving.