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In a large pot, boil the stock, garlic, onions, miso, and curry paste together for 30 minutes, covered, on medium low heat.
Prepare toppings while the stock simmers by frying them in butter and salt, then set aside.
Using a sieve, strain all solids from the broth and discard them.
Add tahini, vinegar, sugar, and sambal/chili paste to the broth. Simmer on low heat for another 15 minutes.
Add salt, heavy cream, and butter to the broth and turn off the heat.
Boil ramen noodles separately and do not add them to the broth yet.
Assemble each serving bowl individually with broth, noodles, and toppings.