250g of ground pork or chicken
2 cloves garlic, minced
2cm of ginger, minced
1 tablespoon red miso
1 tablespoon doubanjiang, Korean red chili paste
1 teaspoon dark sugar
1 sake shot glass of sake (about 2 tbsp)
1 liter broth
1 tablespoon sesame seeds, crushed
1 cup tare (3 tbsp soy sauce, 3 tbsp of mirin, 6 tbsp of water)
Heat the oil with the shallot, ginger and garlic. Add the minced meat and brown, about ten minutes. Mix miso and Korean chili paste, sesame seeds, sugar, sake, and broth, and bring to a boil. Add the tare, and bring heat down. Simmer for 20 minutes, skimming any fat and bits to make the broth extra clear.
This is basic ramen broth, on which you can experiment freely.