Description
Ingredients
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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, ajitsuke tamago (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!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2