Tantanmen Ramen
Creamy and nutty broth with ramen noodles, spicy pork and greens.
Servings: 4
Calories: 592kcal
Ingredients
- 4 portions ramen noodles
- 12 pieces Chinese broccoli (gai lan)
soup paste
- 6 Tablespoons sesame paste or peanut butter
- 3 Tablespoons soy sauce
- 2 Tablespoons chili oil
pork
- .75 lbs ground pork
- 2 Tablespoons doubanjiang
- 2 Tablespoons ginger
- 3 cloves garlic
- 1 Tablespoon soy sauce
- 2 Tablespoons japanese chili oil or szechuan chili oil
soup base
- 4 cups chicken broth
- 2 cups soy milk
Toppings
- 1⁄4 cup cilantro
- 4 green onions sliced
Instructions
- Mix the seame paste, soy sauce and chili oil together to make the soup paste and set aside.
- Mix the doubanjiang, ginger, garlic, soy sauce and chili oil together and set aside.
- Add a bit of oil to a skillet and heat to medium high. Add the pork and brown then add the doubanjaing mixture to the pork and stir well to combibe. Ket the pork cook until it is nice and crisp.
- Bring a large pot of water to a boil and quickly blanche the greens then set aside leaving the water behind.
- Cook the ramen noodles in the water, then set aside.
- Use the pot to heat up the chicken stock and soy milk.
- Divide the soup paste between the bowls and then add the soup base. Stir to mix in the paste.
- Add the noodles to the bowls, top with pork and greens, then garnish with green onions, cilantro and peanuts.
Nutrition
Calories: 592kcal | Carbohydrates: 19g | Protein: 26g | Fat: 47g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 2005mg | Potassium: 804mg | Fiber: 2g | Sugar: 7g | Vitamin A: 730IU | Vitamin C: 33mg | Calcium: 244mg | Iron: 4mg