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1
Prepare the ingredients.
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2
This is the aged soy sauce I used.
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3
Finely chop the white part of the leek, and slice the green part.
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4
Chop up the garlic very finely.
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5
Shave the burdock root thinly.
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6
Julienne the carrot, and cut the Chinese cabbage into strips.
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7
Grate half the onion, and finely chop the other half (if you are using a sweet onion or onions with a lot of water, adjust the amount of soy sauce added later).
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8
Heat a pan over medium heat and add the oil.
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9
Stir fry the garlic, the white part of the leek, and chopped onion.
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10
Start bringing a large pot of water to a boil.
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11
Keep stir frying until the ingredients are browned or slightly charred.
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12
Don't let them become too charred, since it'll be carcinogenic.
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13
Add the grated onion.
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14
Measure the ingredients directly into the pan.
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15
Leave the heat set to medium.
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16
When it comes to a boil, add the sesame oil.
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17
The soup is now finished.
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18
Throw in the aburafu.
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19
Cook the noodles following package instructions.
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20
Take care that they aren't finished too far in advance of the other ingredients.
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21
Fill the ramen bowls with hot water to warm them.
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22
Coat oil (not listed) in a frying pan heated over medium, and stir fry the burdock root and carrot.
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23
Add the Chinese cabbage after 30 seconds and continue stir frying.
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24
Drizzle in 1 tablespoon of the soup, and stir fry quickly.
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25
Throw out the hot water in the ramen bowls, and ladle in the reheated soup.
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26
Drain the cooked noodles well, and put into the soup.
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27
Add the toppings.
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28
Cut the nori into even pieces and place on the ramen to finish.
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29
You can use the leftover soup in fried rice and for ankake (starch thickened) sauce.
