A Japanese twist using red miso to deepen the saltiness of the pork topping.
Hands-free mode with voice commands & timers
No ratings yet
In a small bowl, whisk together the tahini, chili oil, and soy sauce until smooth to create the base sauce.
Heat a wok or large skillet over medium-high heat and brown the ground pork until no longer pink.
Add the minced garlic, grated ginger, and red miso paste to the pork, stirring constantly for 2 minutes until the miso caramelizes and smells fragrant.
In a separate pot, bring the chicken stock to a gentle simmer and keep warm.
Boil a large pot of water and cook the noodles according to package instructions, adding the bok choy during the last minute of cooking to blanch it.
Divide the tahini-chili base sauce into two deep serving bowls.
Pour 1 cup of hot chicken stock into each bowl and whisk gently to combine with the base sauce.
Add the drained noodles to the bowls, top with a generous portion of the miso-pork mixture, and garnish with scallions and sesame seeds.
