Spicy Shoyu Ramen

Bahan-bahan (2 porsi)

• 2 servings fresh ramen noodles ((see Notes at the end))
• 1½ cups chicken stock/broth ((use vegetable stock for vegan/vegetarian))
• 1½ cups dashi (Japanese soup stock)
• 2 tsp doubanjiang (spicy chili bean paste) ((see Notes))
• 2½ Tbsp soy sauce ((see Notes))
• 1 tsp ginger ((grated from a 1-inch, 2.5-cm knob))
• 2 cloves garlic
• 1 Tbsp toasted sesame oil
• 1 tsp Diamond Crystal kosher salt
• ⅛ tsp white pepper powder
• 4 slices Homemade Chashu ((or store bought; skip for vegan/vegetarian) )
• 1 Ramen Egg ((sliced in half lengthwise; skip for vegan))
• 4 slices narutomaki (fish cakes) ((skip for vegan/vegetarian))
• ¼ cup menma (seasoned bamboo shoots)
• Shiraga Negi (julienned long green onions) ((see Notes))
• 1 g reen onion/scallion ((chopped))
• ½ sheet nori seaweed ((cut in half))
• la-yu (Japanese chili oil)