Shred the white part of the Japanese leek, toss with Ra-yu and sesame oil, and mix.
Cook the ramen noodles following the instructions on the package. Boil water separately for the soup.
Warm a bowl with hot water, and make the soup. Add the Gochujang into the soup, and mix.
Put the freshly cooked ramen noodles in the Step 3 bowl, and top with the leek from Step 1.
Story Behind this Recipe
When I went to Hidakaya ramen shop, I ordered spicy miso tonkotsu flavoured noodles with Japanese leeks, and they served the leeks on a different plate. They were very delicious, and I wanted to make them at home.
There are no hints, but adjust the spiciness according to your taste. You can add more Japanese leeks and they are delicious. Adding grated garlic would be good.