Warm 1/4 cup grease and 4 garlic cloves, very finely sliced, in a medium pot over medium heat. Cook, stirring frequently, till garlic is starting to turn golden, about 3 minutes. Stir in 1 Tbsp. black or white sesame seeds and cook, stirring periodically, till garlic is golden brown and crisp, about 1 minute. (Don't leave; this occurs quickly, and the garlic can go from best to burned in seconds.) Transfer mix to a little bowl and stir in 1 Tbsp. gochugaru or 1 1/2 tsp. crushed red pepper flakes; season with kosher salt. Set garlic oil aside for serving. Erase pot and reserve.
Action 2
Cut dark green parts from 4 scallions and very finely piece; reserved for serving. Coarsely slice white and pale green parts. Heat staying 2 Tbsp. grease in reserved pot over medium-high. Prepare sliced scallions and one 2″ piece ginger, peeled, very finely sliced, stirring frequently, till scallions are charred in areas, about 4 minutes. Include 2 Tbsp. tomato paste and prepare, stirring sometimes, till it starts to adhere to the bottom of pot and darkens a little, about 2 minutes. Include 8 dried shiitake mushrooms and one 4×3″ piece dried kombu, then stir in 5 cups cold water. Give a boil, then eliminate from heat and let sit up until mushrooms soften, about 10 minutes. Eliminate and dispose of kombu.
Action 3
Utilizing a slotted spoon, transfer solids to a mixer. Include 1 or 2 ladlefuls of broth to mixer and purée up until smooth. Stir purée back into broth in pot and give a simmer over medium heat. Include 3 Tbsp. saltless butter, one tablespoon at a time, blending to integrate after each addition before including more. Stir in 1 Tbsp. low-sodium soy sauce, taste, and season with kosher salt if wanted. Minimize heat to low and keep warm up until all set to serve.
Do ahead: Ramen broth can be made can be made 5 days ahead. Let cool; transfer to an airtight container and chill (or freeze for as much as 3 months). Reheat over medium up until warmed through; blending to re-emulsify.
Action 4
Bring a big pot of water to a boil. Include 4 child bok choy (about 12 oz. overall), quartered lengthwise, and cook up until brilliant green and tender, about 2 minutes. Utilizing a slotted spoon, transfer bok choy to a plate. Return water to a boil and prepare 4 5-oz. plans fresh ramen noodles according to package directions. Drain pipes and divide amongst bowls.
Action 5
To serve, ladle broth over noodles, then leading with bok choy and booked garlic oil. Leading with jammy eggs, toasted nori sheets, and/or cilantro (if utilizing).
