Tantanmen

HB-8549 · Hand-built original · Japanese

A fiery Japanese ramen with frozen noodles and baby bok choy in a miso and chicken broth, topped with ground pork cooked in tobanjan, hoisin and sesame oil.

JapaneseMain courseserves 4705 kcalDairy-freeEgg-freeHigh Fiber

Main ingredient: chicken

Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread

Servings:4quantities adjust to match

Ingredients

2 teaspoons tobanjan (Chinese chili paste)
2 tablespoons hoisin sauce
2 tablespoons Japanese soy sauce
2 teaspoons sugar
4 cups Ramen Chicken Stock (page 10)
2 cups Miso Base (page 19)
2 tablespoons sesame oil
2 tablespoons minced garlic
12 ounces ground pork
4 (7-ounce) pieces frozen ramen noodles
2 pieces baby bok choy, halved
2 scallions, both white and green parts, thinly sliced on an angle

Method

Stir the tobanjan, hoisin sauce, Japanese soy sauce and sugar together in a small bowl and set the sauce aside.
Combine the ramen chicken stock and the miso base in a pot over high heat, bring the broth to a boil, then lower the heat and keep it warm under a lid while a second large pot of water comes to a boil.
Heat the sesame oil in a large saute pan over high heat, add the minced garlic for 10 seconds, then add the ground pork and, after 1 minute, the reserved sauce, cooking and stirring for 2 minutes more while breaking up the pork until it is cooked through.
Drop the frozen ramen noodles and the halved baby bok choy into the boiling water and cook them for 1 minute, then drain them, keeping the bok choy separate.
Divide the noodles among four bowls, pour about 2 cups of the hot miso broth over each, spoon the spicy pork on top and garnish with the bok choy and the sliced scallions.

Nutrition (per serving, where published)

705 kcalCalories

41.8 gProtein

59.5 gCarbs

34.5 gFat

8.6 gSaturates

8.3 gFibre

10.1 gSugars

5574 mgSodium

86 mgCholesterol

674 mgPotassium

96 mgCalcium

5.1 mgIron

1 servingServing

Estimated from USDA FoodData Central ingredient data