Tantanmen Ramen
Serves 2
Directions
- 1Mix tsuyu, tahini, and chili oil in a bowl to make the tare.
- 2Combine water, soy milk, and chicken powder in a pot, bring to a simmer over medium heat.
- 3Boil a pot of water with a pinch of salt.
- 4Heat chili oil in a wok over high heat, add garlic and ginger, stir fry for 1 minute.
- 5Add toban djan and oyster sauce, stir fry for 1 minute.
- 6Add ground pork, break it down, and cook.
- 7Add cooking wine and deglaze, cook until no moisture remains.
- 8Blanch bok choy and beansprouts in boiling water, then remove and drain.
- 9Cook ramen noodles in boiling water for 1 to 2 minutes.
- 10In a serving bowl, combine 1/2 of the tare and 1/2 of the warm broth.
- 11Add noodles, top with beansprouts, bok choy, cooked pork, ramen egg, green onions, sesame seeds, and sansho powder.
Ingredients
- 3 tbsp tsuyu
- 2 tbsp tahini
- 1 tbsp chili oil
- 1 cup water
- 2 cup unsweetened soy milk
- 2 tsp chicken powder
- 1 pinch salt (optional)
- 2 tbsp chili oil
- 3 clove garlic, chopped
- 1 oz ginger, chopped
- 1 tbsp toban djan
- 1 tbsp oyster sauce
- 1/2 lb ground pork
- 3 tbsp cooking wine
- 1 whole baby bok choy
- 1 handful beansprouts
- 2 portions ramen noodles
- 1 to 2 whole green onions, chopped
- 1 whole ramen egg
- sesame seeds (optional)
- sansho powder (optional)
Equipment
mixing bowlpotwokspatulatongsstrainerknifecutting board
Tips
- Substitute pork with beef, chicken, turkey, or plant-based meat.
- Use dried, egg, or instant noodles if fresh ramen noodles are unavailable.
- Use any unflavored, unsweetened plant-based milk.
- Ramen eggs last in the refrigerator for up to 5 days.
