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To a medium-sized pot over medium-high heat, add your broth, garlic, ginger, and hondashi. Allow to come to a simmer. Add in soy sauce, miso paste, and gochujang until well combined.
In a large pot, fill with enough water to cook the ramen noodles. Bring to a boil, and add in the ramen noodles. Cook for about 5-6 minutes, or until noodles are cooked all the way through.
Divide the cooked noodles into serving bowls. Ladle the hot broth over the noodles.
Add your desired toppings. Some popular options: sliced green onions, soft-boiled eggs (visit my link here to learn how to cook them – I have an easy recipe to air fry them as well!), sliced cooked chicken or pork, nori seaweed, sliced bamboo shoots, corn kernels, spinach, mushrooms, etc.
To cook my chicken, I simply cooked 1 chicken thigh (per serving) for 5 minutes on high heat on each side, with 1 tablespoon of soy sauce added after flipping twice (2 tablespoons total).