Directions

To Prep

1. Grind the sesame seeds, leaving some slightly coarse for added texture.

To Cook

1. Heat a large pan or medium saucepan over medium heat. Add the ginger, garlic and shallots, and sauté until fragrant.
2. Add the minced meat and cook until browned.
3. Add in doubanjiang and miso paste, mix well before adding in the sesame seeds and sugar.
4. Pour in the sake and chicken stock. Bring to a boil, then reduce the heat and simmer.
5. Taste and adjust the seasoning with salt or pepper if needed.

To Serve

1. Cook the ramen noodles as per the packet instructions. Drain well.
2. Divide the cooked noodles between serving bowls and ladle the hot broth and minced meat mixture over the top.
3. Add the toppings including chashu, bean spourts, ramen eggs, corn kernels, nori sheet, butter, spring onions and sesme seeds. Serve immediately.