Description
Ingredients
Units
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- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp toasted sesame oil
- 1 tbsp doubanjiang (adjust according to spice preference)
- 2 cups dashi (substitute hondashi for a simpler dashi-making process)
- 3 cups bone or chicken broth (can substitute with water)
- 2 1/2 tbsp soy sauce
- 1/2 tbsp black pepper
- 2 servings ramen noodles, cooked
- Optional toppings: shoyu chicken, corn, bamboo shoots, soft-boiled egg
Instructions
- In a large pot, heat the toasted sesame oil over medium heat with the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
- Add the doubanjiang to the pot and stir it in with the garlic and ginger.
- Pour in the dashi and bone (or chicken) broth, bringing the mixture to a simmer. Let it cook for about 5-10 minutes, allowing the flavors to meld together.
- Stir in the soy sauce and add the black pepper. Allow the broth to continue simmering for another 5 minutes to develop its rich flavor.
- While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.
- Divide the cooked noodles between two bowls. Pour the hot, flavorful broth over the noodles and garnish with your favorite toppings. Serve immediately, and enjoy!
Notes
To cook the jammy egg, follow my recipe available here.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2