Japanese Tan Tan Ramen

Method11 steps · about 30 min

1. 1

   Step 1: Mix all 2 tbsp soy sauce, 30 g peanut butter, 5 tbsp tare chili oil, 1 tsp rice vinegar and 1 tsp sugar in a bowl until smooth. Set this one tare batch aside for both servings.

   Uses 2 tbsp soy sauce · 30 g peanut butter · 5 tbsp chili oil for tare · 1 tsp rice vinegar · 1 tsp sugar

   
2. 2

   Step 2: Combine the 2 cups chicken stock and 2 cups of one chosen unsweetened oat, soy or cashew milk in a pot over low heat. Bring gently to a simmer, then cover and keep warm.

   Uses 2 cup chicken stock · 2 cups unsweetened oat milk OR soy milk OR cashew milk

   
3. 3

   Step 3: Heat the 1 tbsp vegetable oil in a separate pan over medium heat. Stir-fry all 3 minced garlic cloves and 2 tsp grated ginger for 30 seconds until fragrant.

   Stir-fry garlic and ginger · 1 minUses 1 tbsp vegetable oil · 3 clove garlic (minced) · 2 tsp ginger (grated)

   
4. 4

   Step 4: Add all 250 g ground pork to the earlier garlic, ginger and oil. Break up the meat and cook until browned, crisp at the edges and fully cooked to 71°C / 160°F throughout. If substituting ground poultry, reach 74°C / 165°F.

   Uses All earlier garlic, ginger and oil · 250 g ground pork

   
5. 5

   Step 5: Stir the 1 tbsp mirin and 1 tbsp spicy Sichuan chili bean paste through all the earlier cooked pork and aromatics. Cook for another 1 minute, then turn off the heat and set the seasoned pork aside.

   Finish seasoning the cooked pork · 1 minUses All earlier fully cooked pork with garlic, ginger and oil · 1 tbsp mirin · 1 tbsp spicy chili bean paste

   
6. 6

   Step 6: Blanch the bok choy for 2 portions in boiling water for 30 seconds. Drain and set aside.

   Blanch bok choy · 1 minUses Bok choy for 2 portions; mass unspecified · Water for blanching bok choy; amount unspecified

7. 7

   Step 7: Cook the ramen noodles for 2 servings in boiling water according to their package directions. Drain and set aside.

   Uses Ramen noodles for 2 servings; mass unspecified · Water for boiling ramen; amount unspecified

   
8. 8

   Step 8: Divide all the earlier prepared tare equally between two serving bowls. Divide all the earlier warm stock-and-milk broth equally between them and stir each bowl until combined.

   Uses All earlier prepared tare, shared equally between two bowls · All earlier warm stock-and-milk broth, shared equally between two bowls

   
9. 9

   Step 9: Divide all the earlier cooked drained ramen noodles between the two earlier broth bowls, one noodle portion per bowl.

   Uses Both earlier tare-and-broth bowls · All earlier cooked drained ramen, shared into two portions

10. 10

    Step 10: Share all the earlier seasoned cooked pork and blanched bok choy between the two noodle bowls. Add the drained canned corn or fresh corn kernels and chopped scallions to taste. If using, add ready soft-boiled eggs made from pasteurized eggs and the nori pieces.

    Uses Both earlier noodle-and-broth bowls · All earlier cooked pork with mirin and spicy bean paste · All earlier blanched drained bok choy · Canned corn, drained, OR fresh corn kernels, to taste · Scallions, chopped, to taste · Ready soft-boiled eggs made from pasteurized eggs, optional, to taste · Nori seaweed pieces, optional, to taste

11. 11

    Step 11: Scatter sesame seeds over both earlier topped bowls to taste. Finish with a drizzle from the separate extra chili-oil garnish supply and serve immediately.

    Uses Both earlier topped ramen bowls · Sesame seeds, for garnish, to taste · Extra chili oil for a garnish drizzle, to taste; amount unspecified