Chili oil instructions:
Place the oil and all of the ingredients except for the chili flakes into a medium sized saucepan. Heat over medium low heat
until the garlic is soft and beginning to turn golden and the end of a clean, dry bamboo chopstick placed in the oil creates
While waiting for the oil to heat, put the chili flakes in a large, clean, dry heatproof jar. A Mason jar works well.
Carefully strain the hot oil into the jar with the chili flakes. The oil will bubble up as it hits the chili (hence the large jar) and the chili will smell toasty. Set the oil aside to cool.
Put the stock, chicken, and kombu in a large pot over medium heat. Bring to a simmer, then turn down the heat to keep it there.
Simmer for 2 - 3 hours, until the stock is reduced by 1/4.
Strain the broth and discard the kombu and chicken parts.
If you're using chicken thighs, you can take the meat from the bones, cool it, and save it for another use.
Combine the tare ingredients and stir until combined into a thick paste.
Pork topping instructions:
Heat a skillet with the oil over medium high heat until the oil is nearly smoking. Add the garlic, ginger, and scallion and cook, stirring, until fragrant, about 20 seconds.
Add the ground pork and cook until no pink remains, stirring and breaking the meat up into tiny pieces.
Stir in the soy, stock, and chili bean paste, coating the meat completely.
Cook the ramen noodles according to package directions.
Put 2 tbsp of the tare in the bottom of 4 large bowls. Add a ladleful of hot broth and stir until smooth. Add more broth
until the bowl is 1/3 to 1/2 full (depending on the amount of noodles you're using).
Put the ramen in the bowls with the broth.
Top with ground pork, scallions, and baby bok choi, and drizzle each bowl with a few teaspoons of the chili oil.