Heat neutral oil in a medium skillet over medium-high heat. Add ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

Add minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant.

Stir in sake, soy sauce, granulated sugar, and doubanjiang. Cook, stirring occasionally, until the liquid has mostly evaporated and the pork is well coated, about 3-5 minutes. Set aside.

In a small bowl, combine tahini (or nerigoma), chili oil, soy sauce, rice vinegar, granulated sugar, salt, and ground Sichuan peppercorns (if using). Whisk until smooth and well combined. Divide the tare evenly among 4 individual serving bowls.

In a large pot, bring chicken broth and milk to a simmer over medium heat. Keep warm.

In a separate large pot, bring plenty of water to a rolling boil. Add the bok choy and blanch for 1-2 minutes until tender-crisp. Remove with tongs and set aside.

In the same boiling water, cook the ramen noodles according to package instructions until al dente. Drain well.

To each serving bowl containing the tare, ladle in about 1.5 cups of the hot broth. Whisk well with chopsticks or a spoon to fully dissolve the tare into the broth, creating a creamy, emulsified soup.

Add a portion of the drained ramen noodles to each bowl.

Top generously with the savory ground pork (nikomiso), blanched bok choy, and a sprinkle of sliced scallions.

Garnish with crushed roasted peanuts and a soft-boiled egg, if desired. Serve immediately.