Prepare an ice bath.

Bring a large pot of water to a boil.

Blanch pea pods in boiling water for 1 minute.

Transfer pea pods to the ice bath to cool.

Drain pea pods and cut in half.

Set aside cooked pea pods.

Soak dried wakame in hot water for 10 minutes.

Drain wakame well and set aside.

Combine chicken stock and Shio Base in a pot to make the shio broth.

Bring shio broth to a boil, then reduce heat and keep warm.

Heat 2 tablespoons of vegetable oil in a large sauté pan over high heat.

Add minced garlic and cook for 30 seconds, being careful not to burn.

Mix in ground pork and cook for 2 minutes.

Add hoisin sauce and tobanjan and cook for 5 minutes, breaking up the pork.

Remove pork from pan and set aside.

Add remaining 2 tablespoons vegetable oil to the pan and return to high heat.

Add onions, carrots, mushrooms, cabbage, and pea pods.

Cook vegetables until they begin to soften, about 3 minutes.

Mix in bean sprouts and reserved pork.

Cook for 1 minute, then pour in the heated shio broth.

Bring to a boil, then reduce heat to low.

Cook ramen noodles in the reserved boiling water according to package instructions.

Drain noodles well and divide among 4 bowls.

Top each bowl with broth, vegetables, and pork.

Garnish with ground sesame seeds, wakame, scallions, and hot chili oil.