Easy Black Sesame Tantanmen

Von Just One Cookbook · 20 Min.

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Zubereitung

1. Make the soup: in a cup, mix 1½ Tbsp black sesame paste with ½ cup soy milk until smooth, pressing the paste against the cup side to dissolve it.
2. Pour the mixture into a pot with 2 cups chicken stock. Warm over medium heat. Add more stock for a thinner soup, adjusting the seasoning to match.
3. Add 1 Tbsp unseasoned rice vinegar, 1 Tbsp soy sauce and 1 tsp sugar. Stir to dissolve the sugar. Taste, then add up to ½ tsp Diamond Crystal kosher salt if needed. Heat until steaming, then remove from the heat.
4. For hot noodles, keep the soup covered and warm. For cold noodles, cool the soup in a bowl of iced water, then refrigerate until serving (up to 24 hours).
5. Make the meat sauce: grate 1 clove garlic and 1 inch ginger, measuring 1 tsp of ginger with its juice. Heat 1 Tbsp toasted sesame oil in a large pan over medium heat. Cook the garlic and ginger, stirring often, until fragrant without burning. Add 6 oz ground pork, breaking it up as it cooks.
6. Add 1 tsp sake and ¼ tsp black pepper and mix. Cook until the pork is no longer pink. Add 2 tsp sweet bean sauce, 1 tsp doubanjiang, 1 tsp soy sauce and 1 tsp sugar, and stir until the meat is evenly coated.
7. Prepare toppings: crush 1 Tbsp peanuts. Grind 1 Tbsp toasted black sesame seeds, leaving some whole. Cut 1 head Shanghai bok choy into quarters lengthwise. Halve the green onions, julienne the white parts and slice the green parts thinly. Soak the onion pieces in iced water for 15 minutes, then drain.
8. Blanch the bok choy in boiling water for 2–3 minutes, depending on size. Add 2 oz bean sprouts for 10 seconds more. Drain both well.
9. Cook 12 oz fresh ramen noodles in the same water, for 15–20 seconds less than the package says. Drain. For cold noodles, chill them in iced water, drain well and place in a large bowl.
10. For hot tantanmen, pour hot soup into a ramen bowl over the noodles. Top with bok choy, bean sprouts and meat sauce. Garnish with peanuts, sesame seeds, onions and garlic chips, and drizzle with up to 2 tsp chili oil per bowl. For cold, pour chilled soup over the noodles and top the same way.
11. Store soup and toppings separately in airtight containers. Soup keeps up to 24 hours in the fridge or a month in the freezer. Garlic chips keep at room temperature for up to a week. Fresh toppings keep 3–4 days in the fridge. To reheat soup, warm it over medium heat, whisking often, until steaming.

Zusammengefasst aus dem Video von Just One Cookbook. Schau es dir für die Details an.

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