Prep all the toppings and have them ready, since the noodles cook pretty quickly. About 2-3 minutes.
Begin getting a large pot of water boiling for the ramen noodles, so when you're ready, cook noodles.
In another large pot, saute chopped garlic and ginger in sesame oil and saute for a few minutes. Don't burn garlic.
Add sriracha and stir.
Add the rest of the soup Ingredients; chicken and dashi stock, soy sauce, sake, salt and sugar. Stir well and simmer for a few minutes.
Next, drain the soup stock through a mesh strainer or cheese-cloth and return soup back to pot and discard ginger/garlic mixture.
Keep soup simmering until ready. Begin cooking ramen noodles. I took Nami's advice and cooked the noodles a minute or so less than needed because the hot stock will cook them more.
Place noodles in bowl first, then add soup stock and garnish with all the toppings.