Add the sesame oil to the pan, and fry the miso, doubanjiang, and garlic over a medium heat until fragrant.
Once fragrant, add the water and mix to dissolve the miso (do not remove from the heat). Once the water boils, add the chicken soup stock.
Cook the noodles in a separate pot, drain thoroughly, and divide between two rice bowls. Pour the soup into bowl, add your favorite toppings, and ramen is ready to eat.
I used these to top my ramen this time round (see Hints): https://cookpad.com/en/recipes/147701-easy-chicken-ham and https://cookpad.com/en/recipes/168152-ise-udon-noodles-anywhere-in-the-world