In a small bowl, mix sake and miso together thoroughly and set aside.
To julienne the negi or leek, cut into 3-inch pieces and make an incision lengthwise. Remove the core, flatten and stack the rectangular pieces and slice very thin. Leave them to soak in cold water.
Heat wok on medium high and add sesame oil. Add minced garlic and fry for 30 seconds. Add chopped shallots and ground pork and cook for about 3 minutes, stirring constantly. Add shiitake and cook for 1 more minute. Stir in miso and sake mixture and continue cooking until the liquid is nearly evaporated.
Boil 4 cups of water in a medium pot and add 2 packages of Maruchan GOLD Spicy Miso Ramen. Cook for 3 minutes, allowing noodles to soften slightly before gently spreading them apart. Remove from heat.
Place contents of soup base and 1 teaspoon of tahini in each serving bowl and mix together. Add broth from noodles to each bowl and stir.
Divide ramen into soup bowls. Top with cooked pork and garnish with shiraga-negi. Sprinkle shichimi pepper for extra heat.