Chop all the ingredients. Be sure to cut the meat into long, thin strips! Also boil the water for the noodles.
Add sesame oil to a pot and heat. Add garlic, ginger, and finely chopped onion and stir fry. Once it's fragrant, add doubanjiang and continue stir frying.
When it has been stir fried for a bit, add water and bring to a boil. Reduce to low heat and add soy sauce, sake, chicken soup stock, Weipa Chinese soup base, salt and pepper.
Before boiling the noodles, cook the bean sprouts in hot water and set aside. This helps you save water.
Lastly use the miso to adjust the flavor to your liking. Simmer a little over low heat. Boil the noodles in the meantime!
Once the noodles are boiled, put into a bowl, and then pour in the hot soup!
Mound the bean sprouts in the middle, and sprinkle green onions and it's finished. This time I used char siu pork and a marinated boiled egg as toppings.
Story Behind this Recipe
I love cooking, and I've always wondered if I could make soup on my own. Now I'm able to do so regularly. And it's even more delicious than any store-bought version!
A generous amount of oil make things more delicious. In particular, I love the rendered fat from the meat when you stir fry it! But everything in moderation!
In Step 5, if you rinse the noodles in cold water after you boiling them, they will firm up and become delicious! You can also drizzle ra-yu spicy chili sesame oil at the end! Top with finely chili threads, and it will be just like ramen at a shop.
Store chopped green onions in a ziplock bag and freeze, and you can take them out and sprinkle them on things any time you want - it's convenient.