Heat sesame oil in a frying pan and add grated garlic and minced leek. Once fragrant, add 100g of the minced pork and cook.
Once the meat has cooked, add 2 teaspoons of doubanjiang and tianmianjiang and continue cooking (adjust the amount of doubanjiang to your liking.)
Cut the chives into 3cm pieces and add together with a little of the Chinese soup stock powder (or other seasoning), cook, then turn off the heat.
Boil the noodles.
Add the soup packet and measured boiled water to large soup bowls. Time it so that it's ready when the noodles are done.
Once the noodles have boiled, drain completely, then add to the soup.
After these preparations are finished, add the stock from Step 3 and it's complete. If you like it spicy, add ra-yu or ichimi spice.
Variation: In Step 2, add bean sprouts together with the chives for a delicious touch.
Story Behind this Recipe
After leaving Nagoya, I wanted to be able to experience the taste of Misen Ramen, so I looked into how to make it. Adjust the spiciness to your liking.
For the ramen, I recommend uncooked fresh ramen with soup packets, but instant ramen is also fine. Soy sauce flavor is the standard, but miso and salt are also delicious. Try to time the preparation so that the noodles finish boiling right when the soup is done.