Prepare the ingredients. This is the aged soy sauce I used.

Finely chop the white part of the leek, and slice the green part. Chop up the garlic very finely. Shave the burdock root thinly. Julienne the carrot, and cut the Chinese cabbage into strips.

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).

Heat a pan over medium heat and add the oil. Stir fry the garlic, the white part of the leek, and chopped onion.

Start bringing a large pot of water to a boil.

Keep stir frying until the ingredients are browned or slightly charred. Don't let them become too charred, since it'll be carcinogenic.

Add the grated onion.

Measure the ★ ingredients directly into the pan. Leave the heat set to medium.

When it comes to a boil, add the sesame oil. The soup is now finished.

Throw in the aburafu.

Cook the noodles following package instructions. Take care that they aren't finished too far in advance of the other ingredients.

Fill the ramen bowls with hot water to warm them.

Coat oil (not listed) in a frying pan heated over medium, and stir fry the burdock root and carrot. Add the Chinese cabbage after 30 seconds and continue stir frying.

Drizzle in 1 tablespoon of the soup, and stir fry quickly.

Throw out the hot water in the ramen bowls, and ladle in the reheated soup.

Drain the cooked noodles well, and put into the soup.

Add the toppings.

Cut the nori into even pieces and place on the ramen to finish.

You can use the leftover soup in fried rice and for ankake (starch thickened) sauce.