Tan Tan Ramen
Serves 2
Directions
- 1Marinate the pork by mixing it with minced ginger and mirin.
- 2Mix the sesame paste, soy sauce, chili oil, rice vinegar, and sugar together to create the soup base.
- 3Combine chicken stock and unsweetened soy milk in a pot and heat until simmering, ensuring not to let it reach a rapid boil.
- 4In a pan with a little oil, brown the marinated pork until crispy. Stir in the doubanjiang and chopped garlic and stir-fry for one minute.
- 5Boil noodles in water for 60 to 90 seconds, adding spinach in the last few seconds of cooking.
- 6Add half the soup base to a serving bowl, pour in the hot broth mixture, add the cooked noodles and spinach, and top with the cooked pork and scallions.
Ingredients
- 8 oz ground pork
- 1 tbsp ginger, minced
- 1 tbsp mirin
- 2 clove garlic, chopped
- 1 stalk scallion, chopped
- 2 tbsp chinese sesame paste
- 2 tbsp soy sauce
- 1 tbsp chili oil
- 1 tsp rice vinegar
- 0.5 tsp sugar
- 2 cup chicken stock
- 2 cup unsweetened soy milk
- 1 tbsp doubanjiang
- 2 serving fresh ramen noodles
- spinach (optional)
Equipment
potpanwhiskknifecutting board
