Empty My Fridge
Cold Spicy Ramen for Summer (Hiyashi Tantanmen Recipe)
Ingredients
- Vegetable oil1 tsp
- Ground pork100 g
- Salt
- Black pepper
- Leek30 g
- Chili pepper½ tbsp
- Miso · paste2 ½ tsp
- Soy milk300 ml
- Chicken stock · powder½ tbsp
- Toasted sesame oil½ tbsp
- Oyster sauce½ tbsp
- Sesame seed · ground2 tbsp
- Chili oil1 tsp
- Soy sauce1 tsp
- Sugar½ tsp
- Ginger paste½ tsp
- Garlic · paste½ tsp
- Ramen noodle2
- Egg2
- Cucumber½
- Tomato1
- Scallion · finely chopped2 tbsp
Instructions
- Heat 1 teaspoon of oil in a pan over medium heat. Add the 100 g ground pork and a pinch of salt and pepper, and brown it.
- Add the 30 g finely diced Japanese leek, ½ tablespoon chili bean sauce and 1 teaspoon yellow miso. Stir-fry until evenly mixed and the pork is cooked through, then take off the heat and set aside.
- Gently heat the sauce ingredients in a saucepan on low, stirring constantly, until the sugar and chicken bouillon powder have fully dissolved. Remove from the heat.
- Pour 300 ml unsweetened soy milk into a measuring jug, add the sauce mixture, stir well, cover and refrigerate until serving.
- Boil the ramen noodles for 30 to 60 seconds longer than the package says. Meanwhile, prepare a bowl of ice water with a mesh sieve on top. Drain the noodles and transfer them straight into the ice water to cool.
- Once cold, drain the noodles and divide them between bowls. Pour the chilled broth over them and top with the seasoned pork, halved soft-boiled eggs and summer vegetables.
Summarized from Sudachi's video. Watch it for the details.
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