Japanese Tan Tan Ramen
Directions
- 1Combine soy sauce, peanut butter, chili oil, rice wine vinegar, and sugar until smooth. Set aside.
- 2Stir-fry garlic and ginger until fragrant.
- 3Add ground meat and cook until crispy and browned.
- 4Add spicy chili bean paste and mirin. Cook for another minute. Turn off the heat and set aside.
- 5In a pot, combine chicken stock and unsweetened milk. Bring to a simmer and set aside.
- 6Cook ramen noodles in organic water.
- 7In a bowl, add tare sauce and stock mixture. Mix well.
- 8Add ramen noodles to the soup.
- 9Top with bok choy, ground meat, corn, and scallion.
- 10Garnish with sesame seeds.
Ingredients
- 2 tbsp soy sauce
- 30 g peanut butter
- 1.5 tbsp chili oil
- 1 tsp rice wine vinegar
- 1 tsp sugar
- 3 cloves garlic
- 2 tsp ginger
- 250 g ground meat
- 1 tbsp spicy chili bean paste
- 1 tbsp mirin
- 2 cups chicken stock
- 2 cups unsweetened milk
- 1 serving ramen noodles
- 1 serving bok choy
- 1 serving corn
- 1 serving scallion
- 1 serving sesame seeds
Equipment
bowlwhiskfrying panwooden spoonpot
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