Ramen (/ˈrɑːmən/) (拉麺, ラーメン, rāmen, Japanese pronunciation:
[ɾaꜜːmeɴ]) (literally: "pulled noodles"[2]) is a Japanese noodle soup. It
consists of Chinese wheat noodles served in a meat or (occasionally)
fish-based broth, often flavored with soy sauce or miso, and uses toppings
such as sliced pork (叉焼, chāshū), nori (dried seaweed), menma, and
scallions. Nearly every region in Japan has its own variation of ramen,
such as the tonkotsu (pork bone broth) ramen of Kyushu and the miso ramen
of Hokkaido. Mazemen is a ramen dish that is not served in a soup, but
rather with a sauce (such as tare).
Learn more about Ramen on Wikipedia.
For Ramen Soup:
Mince the garlic and ginger. Mince the schallot, prepare everything ahead of time.
Grind sesame seeds, leaving some seeds unground for texture. In a medium pot, heat sesame oil over medium-low heat and add the minced garlic, ginger, and shallot. Stir fry until fragnant.
Add spicy bean paste (La Doubanjiang) or non-spicy bean paste (Doubanjiang) and miso. Quickly blend well and add the ground sesame seeds and sugar and mix well.
Add sake and chicken stock, and bring it to a simmer. Taste your soup and add salt (if necessary) and white pepper. Each stock varies in saltiness, so you have to taste your own soup to decide how much salt is necessary.
Cover with the lid and keep the ramen soup simmered while you cook noodles and prepare ramen toppings ahead of time so you can serve ramen hot immediatly.
When noodles are done, quickly pick them up with a mesh sieve. You don’t want to dilute your soup, so make sure to drain the water well. Serve the noodles into bowls.
Add the ramen soup and top with various toppings of your choice and serve immediatly!