In a pot, combine chicken broth, sesame paste, soy sauce, rice vinegar, chili oil, sugar, grated ginger, and minced garlic. Heat until combined.

In a skillet, heat vegetable oil over medium heat and add ground pork. Cook until browned.

Add the browned pork to the broth mixture. Stir well and bring to a simmer.

Cook ramen noodles according to package instructions, then drain and set aside.

Serve the soup in bowls, placing the cooked noodles in each bowl and ladling the broth over them.

Top with chopped green onions, soft-boiled eggs, sesame seeds, and crushed peanuts.