Combine the ground beef with mirin and minced ginger in a bowl. Allow it to marinate for about 15 minutes while you prepare the other ingredients.

In a medium bowl, create the tare for your soup base by whisking together soy sauce, sesame paste, rice vinegar, sugar, and chili oil until smooth. Set this mixture aside.

In a pot, combine chicken stock and oat milk over low heat until it reaches a gentle simmer. Keep this warm while you focus on cooking the noodles and vegetables.

Heat a wok over medium-high heat and add vegetable oil. Cook the marinated beef until browned and crispy. Mix in spicy bean sauce and garlic for an additional minute before removing from heat.

Bring a large pot of water to a rolling boil and blanch leafy greens for about 30 seconds to one minute before draining them. In the same boiling water, add fresh ramen noodles and cook according to package instructions.

In each serving bowl, add half of the sesame paste mixture followed by the hot stock/milk mix. Top with cooked noodles, beef, blanched greens, chopped scallions, and additional chili oil if desired.