Japanese Tan Tan Ramen

• porções: 2 servings
• tempo total: 2 minutes

Ingredientes

FOR THE PORK & MARINADE:

250g of ground pork or any ground meat

3 cloves of garlic, minced

2 tsp of ginger, grated

1 tbsp of mirin

1 tbsp of spicy chili bean paste (Sichuan doubanjiang)

1 tbsp of vegetable oil

FOR THE SOUP BASE:

2 tbsp of soy sauce

30g of peanut butter (can be substitute with tahini or sesame paste)

1 ½ tbsp of chili oil

1 tsp of rice wine vinegar

1 tsp of sugar

2 cups of chicken stock

2 cups unsweetened oat milk, soy milk or cashew milk

For the Ramen Noodles

2 servings of Japanese ramen noodles

For the Toppings

2 portions of bok choy

Canned or fresh corn, drained

Green onion/scallion, chopped

Sesame seeds

Instruções

To make the tare for the soup base, mix together the soy sauce, peanut butter, rice wine vinegar, sugar, and chili oil until smooth. Set aside.

In a pot, combine the chicken stock and milk of choice over low heat, bring to a simmer and cover to keep warm.

In a pan, heat the oil over medium heat.

Add garlic, ginger and stir fry until fragrant for 30 seconds.

Add the ground meat to the pan and cook until the bits of ground meat are crispy and browned.

Then, add mirin and spicy bean sauce. Cook for another minute. Turn off the heat and set aside.

Add the bokchoy to a boiling water, blanch for 30 seconds, drain it and set aside.

Next, cook the ramen noodles according to the package directions and set aside.

Assemble:

In a bowl, combine the tare sauce and the stock mixture.

Add 1 serving of organic Japanese ramen noodles.

Top the noodles with ground meat, bokchoy, corn, scallions, soft boiled egg and nori seaweed.

Garnish with sesame seeds, drizzle with more chili oil and enjoy!