Step 1

This is not a difficult soup to make, so don’t be intimidated by the length of the instructions. We’re just trying to be thorough so you’ll be sure to have an awesome soup outcome.

Step 2

To begin, you will need to wash, drain, and slice all of the vegetables so they will be ready to add as soon as the soup base is ready. I have included detailed notes and photos that will be very helpful above.

Step 3

Toast the sesame seeds by placing them in a dry frying pan and heating them on medium-high heat for just a few minutes. They will begin to turn a golden brown and start popping up out of the pan. Do not leave the pan unattended because it will burn quickly. Once the seeds are lightly browned, remove them from the heat and pour them into a small bowl, and set them to the side.

Step 4

You will also want to set out everything needed for the ramen noodles as well (but don’t cook them yet). This will include having a stockpot filled with water and heating on the stovetop, a package of noodles, and 1 tablespoon of baking soda. Even though cooking the noodles is the last step of this soup, I keep my stockpot with the water and baking soda in it ready and heating on the stove while I work on my soup base so that I can get the noodles started easily.

Step 5

I prepare my soup base ingredients first and have them ready to whisk in. Since this is a little like making gravy, it’s best to be able to move through quickly so that it doesn’t scorch to the bottom of the pan.

Step 6

Use a 3-quart soup pot and heat about ¼ cup of the veggie broth in the bottom of the pan over medium-high heat.  Mix your garlic, ginger, and half of the green onions into the dashi and cook for 1-2 minutes until fragrant.

Step 7

Next, add the Doubanjiang bean paste, sugar, and miso stirring regularly with a whisk or wooden spoon to keep the mixture from sticking to the bottom of the pan. You can add more dashi if you need to keep the mixture creamy.

Step 8

Add the sake (the alcohol cooks out), salt, sesame seeds, and soy sauce and whisk together until the mixture is smooth.

Step 9

Begin adding soy milk, whisking it and gradually dissolving the other ingredients.

Step 10

Slowly add the rest of the dashi broth into the mixture, continuing to blend into a creamy soup base.

Step 11

Once it is piping hot and smooth, it’s time to start adding the toppings–veggies, tofu, and nori.  Add the napa cabbage first and let it simmer for 1-2 minutes before adding the other toppings.

Step 12

Add in the other toppings and let them simmer together for approximately 1-2 minutes, or until your veggies are the desired texture.

Step 13

Remove the soup from the heat while finishing up the noodles.

Step 14

Ramen noodles cook quickly, usually within a couple of minutes, so make sure everything else is prepared and ready to go. This is your last step, once the noodles are drained, you’ll add them to the soup base with the various toppings you’ve prepared and serve the piping hot ramen immediately.

Step 15

Cook noodles according to your package instructions (usually 1 ½ to 2 minutes). Adding baking soda to ramen noodles while they are boiling gives them more of the authentic chewy texture you get in Japan. Just add the baking soda to the boiling water then add the ramen noodles.

Step 16

Uncover the pot, watch carefully, and be prepared to blow it will boil over.

Step 17

Drain noodles as soon as they are done so that they don’t absorb excess moisture and become mushy. There is no need to rinse them.

Step 18

Immediately divide noodles into bowls and add soup and toppings.