Directions

1. Finely chop pork until pork has a minced texture and set aside (note: this can be done the day before to help save on time).
2. Mix mirin, miso paste, gochujang, and soy sauce in a small bowl and set aside. 
3. Bring a fry pan to medium-high heat, add oil, ginger, and garlic. Stir often until starting to brown. 
4. Add the minced pork to the pan and cook until golden brown or cooked through. 
5. Add mirin wet sauce mix and stir frequently until combined and heated. Remove pork from heat and cover. 
6. Add chicken stock to a 2-quart saucepan and bring to a low boil. Add ramen and cook until soft but not mushy. Add the bok choy in the last 30 seconds of cooking the ramen.
7. Evenly split the stock, ramen and bok choy into 2-3 serving bowls. Divide and add the cooked pork to each bowl (about 1/4-1/2 cup of pork per bowl).
8. Add a halved egg to each bowl and dress the bowl with sliced green onions and sesame seeds.
9. Add bamboo shoots and/or alfalfa sprouts if desired for extra crunch.
10. Serve and enjoy!