Prepare all ingredients by chopping and measuring according to the ingredient list.

Finely chop the white part of the leek and slice the green part.

Finely chop the garlic.

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.

Heat canola oil in a pan over medium heat.

Stir fry the garlic, white part of the leek, and chopped onion until browned or slightly charred.

Add the grated onion and measure in water, sake, aged soy sauce, dried cilantro, black pepper, star anise, and dashi stock granules.

Bring the mixture to a boil and then add sesame oil.

Add the aburafu to the soup.

Cook the Chinese noodles according to package instructions in a separate pot of boiling water.

Warm ramen bowls with hot water and then discard the water.

In a separate frying pan, coat oil over medium heat 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.

Ladle the reheated soup into the warmed ramen bowls.

Drain the cooked noodles well and add them to the soup.

Add the stir-fried toppings and the green part of the leek.

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