Tan Tan Ramen
Ingredients
1 packet noodles
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BROTH
1.5 litre water with 2 chicken stock cubes chicken broth
4 cloves garlic smashed
Thumb of fresh ginger root thinly sliced
4 long spring onions green part sliced
4 Tbsp Sake / Rice wine vinegar+tsp sugar
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SOUP SEASONING PASTE
4 Tbsp sesame paste/Tahini
4 Tbsp Soy Sauce
2 Tbsp Ra-yu chili oil
2 tsp rice vinegar
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MISO PORK
1 Tbsp sesame oil
450 g minced pork
3 Tbsp long white onion white part, chopped finely
2 Tbsp red Miso Paste
2 tsp red chili paste Doubanjiang or your choice
2 tsp sugar
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TOPPINGS
1 or 2 Pak Choi quartered and blanched
Some long spring onion white part, thinly sliced on the diagopnal
Ra-yu chili oil
Directions
- SERVES 4
- MAKE FLAVOURED CHICKEN BROTH
- Put all the chicken broth ingredients in a large pot and let boil for a couple of minutes. Turn down to low heat, cover, and keep warm.
- MAKE SOUP SEASONINGS
- Whisk well all the soup ingredients in a small bowl. Divide the sauce into 2 Ramen bowls. Set aside.
- MAKE MISO PORK
- Heat sesame oil in a frying pan, and cook pork until browned. Add onion and cook a minute longer. Add the rest of the ingredients, stir and - cook for a couple of minutes. Remove from heat and set aside.
- ASSEMBLE RAMEN
- Cook Ramen noodles according to the package. Drain well.
- Pour the chicken broth through a sieve into large bowls with a large scoop of the seasoning paste and stir. Add cooked noodles. Top with Miso Pork and the Pak Choi and sprinkle with the spring onion slices.
Recipe By : Japanese Cooking 101