Modified from MarionsKitchen.com
To make the spicy chicken topping, heat the oil in a wok or frying pan over high heat. Add the garlic, minced chicken, and ginger and stir-fry until almost cooked. Add the chilli bean paste (I used sambal) and stir-fry for another minute. Add the soy sauce and sake (optional). Turn the heat to low and gently simmer for 3-4 minutes or until most of the sauce has been absorbed. Remove from heat and set aside until ready to serve.
For the soup flavoring paste, in a small bowl combine the sesame paste (or tahini/peanut butter), soy sauce, vinegar, spring onion, and 1 tbsp chili oil. Set aside until ready to serve.
To make the soup, add the chicken stock and soy milk into a large pot over high heat. Bring it to a simmer.
Cook the ramen noodles and bok choy in boiling water.
Divide the soup flavoring paste among serving bowls. Ladle over the hot soup, mixing to combine. Divide the ramen noodles among the serving bowls. Top with spicy chicken and bok choy. Add an egg and serve.