Add the sesame oil to the pan, and fry the miso, doubanjiang, and garlic over a medium heat until fragrant.
Once fragrant, add the water and mix to dissolve the miso (do not remove from the heat). Once the water boils, add the chicken soup stock.
Cook the noodles in a separate pot, drain thoroughly, and divide between two rice bowls. Pour the soup into bowl, add your favorite toppings, and ramen is ready to eat.
I used these to top my ramen this time round (see Hints).
Story Behind this Recipe
Since eating ramen out is so expensive, I figured that I could probably make something myself and gave it a go (cheapskate lol). I would say this tastes more like instant ramen than the 'real' stuff you get in ramen restaurants?? If you're a fan of simple, delicious food without frills, this might be the dish for you.
-If you fry the miso etc. in Step 1 over too high a heat it will sputter out of the pan, so be sure to cook it gently on medium. -The toppings photographed in Step 4 are 'Easy Chicken Ham' (Recipe ID: 338709), and 'Ise City Udon Tare' (Recipe ID: 476495).