Heat a small amount of neutral oil in a skillet over medium heat. Add the grated garlic and chopped scallion and cook briefly until fragrant.

Add the minced chicken and cook, breaking it apart as it cooks, until no longer pink. Add the doubanjiang and soy sauce and continue cooking until the chicken is fully cooked and evenly coated. Remove from the heat and set aside.

Bring a pot of water to a boil and cook the ramen noodles according to the package instructions, or for about 4 minutes, until cooked but still chewy. Drain the noodles.

Meanwhile, add the chicken ramen seasoning, egg yolk, Kewpie mayonnaise, and grated garlic to a serving bowl. Mix thoroughly until smooth and well combined.

Gradually pour 1 cup of hot water into the bowl while stirring continuously until the broth is smooth and creamy.

Add the cooked ramen noodles to the broth and top with the spicy minced chicken.

Finish with a soft-boiled egg, chopped scallions, and a drizzle of chili oil, if desired. Serve immediately.