Preheat oven to 450°; drain beans, then rinse + pat dry; toss with 1-2 tbsp oil + half the seasoning blend; scatter beans on sheet pan + roast 25-30 min, flipping 2-3 times throughout cooking, until beans are crisp on the outside but soft in the middle

Boil 4 cups of water; add ramen, gently mix to separate + cook for about 2 min until tender; reduce heat to a simmer, stir in soup base packets + pork to warm 1-2 min; divide between bowls + garnish with seaweed (for crispy pork sear each side in a hot skillet until crisp + add to ramen)

Divide beans + soup to bowls; drizzle garlic sauce on top + garnish with seaweed