Japanese-Style Tantanmen

Ingredients

• 2 servings Ramen noodles
• 200 g Ground pork
• 1 tbsp Doubanjiang (Spicy bean paste)
• 4 tbsp Neri Goma (White sesame paste)
• 2 tbsp Soy sauce
• 2 cups Unsweetened soy milk
• 1 cup Chicken stock
• 2 tsp Rayu (Chili oil)
• 2 heads Bok choy
• 1 clove Garlic, minced
• 1 tsp Ginger, grated
• 2 stalks Green onions, sliced(optional)

Instructions

1. 1

   Blanch the bok choy in boiling water for 1 minute until tender-crisp, then set aside.

2. 2

   Heat a pan with a little oil and sauté the minced garlic and ginger until fragrant.

3. 3

   Add the ground pork to the pan, browning it thoroughly while breaking it into small crumbles.

4. 4

   Stir in the doubanjiang with the pork and cook for 2 minutes until the oil turns red and aromatic.

5. 5

   In a separate pot, combine the chicken stock, soy milk, sesame paste, and soy sauce; whisk together and heat over medium flame until simmering, but do not let it boil vigorously.

6. 6

   Boil the ramen noodles in a separate pot according to the package instructions, then drain well.

7. 7

   Divide the noodles into two deep bowls and pour the hot creamy broth over them.

8. 8

   Top each bowl with the spicy pork mixture, the blanched bok choy, green onions, and a drizzle of chili oil.