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Gather all the ingredients.
Mince the garlic (I use this garlic press) and ginger (I use this ceramic grater).
Mince the shallot. Prepare everything ahead of time.
Grind sesame seeds, leaving some seeds unground for texture.
In a medium pot, heat sesame oil over medium low heat and add the minced garlic, ginger, and shallot.
With a wooden spatula, stir fry until fragrant.
Add the meat and increase heat to medium. Cook the meat until no longer pink.
Add spicy bean paste (La Doubanjiang) or non-spicy bean paste (Doubanjiang) and miso. Quickly blend well with the meat before they get burnt.
And add the ground sesame seeds and sugar and mix well.
Add sake and chicken stock, and bring it to a simmer.
Taste your soup and add salt (if necessary) and white pepper. Each chicken stock varies in saltiness, so you have to taste your own soup to decide how much salt is necessary.
Cover with the lid and keep the ramen soup simmered while you cook noodles.
Bring a large pot of un-salted water to a boil (ramen noodles already include salt in the dough). When water is boiling, take some hot water into serving bowls to warm up the bowls (and drain before adding cooked noodles). Loosen up the fresh noodles.
Important: Prepare ramen toppings ahead of time so you can serve ramen hot immediately. For toppings, I usually put Chashu, Ramen Egg, blanched bean sprout (or Spicy Bean Sprouts), corn kernels, Shiraga Negi, chopped green onion, and a sheet of nori. Prepare a small dish of red pickled ginger, la-yu (chili oil), and white pepper powder on the table.
Cook the noodles according to the package instructions. I usually cook the noodles al dente (about 15 seconds earlier than suggested time).
When noodles are done, quickly pick them up with a mesh sieve. You don’t want to dilute your soup, so make sure to drain the water well. Serve the noodles into bowls.
Add the ramen soup and top with various toppings you’ve prepared.
Place the toppings of your choice and serve immediately.