Tan tan ramen

Por Just One Cookbook · 30 min

Ingredientes

Modo de preparo

1. Put a big pot of water on low heat to slowly come to a boil.
2. In a medium bowl, combine 2 tablespoons sesame paste and 1 teaspoon miso. Add 1 tablespoon soy sauce, 1 teaspoon unseasoned rice vinegar and 1 tablespoon chili oil, and mix well. Set aside.
3. Grate the ginger and mince or press the 2 garlic cloves.
4. Cut the bok choy in quarters lengthwise, rinse well to remove grit, drain and set aside.
5. Heat a medium saucepan over medium heat, add 1 tablespoon neutral oil and the 6 oz ground pork, and cook, stirring, until no longer pink. Near the end, add 1 tablespoon sake.
6. Add the ginger with its juice and the garlic and stir. Add 1 tablespoon doubanjiang and 2 teaspoons soy sauce and mix.
7. Lower the heat to medium low and simmer until the liquid has almost evaporated, 2 to 3 minutes. Turn off the heat and move half the pork mixture to a bowl, covering it to keep warm.
8. With the heat off, add the seasoning mixture to the pork in the pan and mix well.
9. Turn the heat to medium. While stirring constantly, gradually add 1 1/2 cups chicken stock, then gradually add 1 1/2 cups unsweetened soy milk, stirring. Season with Diamond Crystal kosher salt to taste (half the amount for table salt). If too thick or creamy, add a few tablespoons of stock or water. Once seasoned, turn off the heat, cover and set aside.
10. Boil the bok choy stem end first for 2 minutes, then move it to a bowl of cold water. Keep the pot water hot. When cool, squeeze out the water.
11. Reheat the broth until piping hot without letting it boil. Loosen the fresh noodles with your hands.
12. Bring the pot water back to a boil, add 2 servings of fresh ramen noodles and cook per package directions, separating them with chopsticks. Drain them well, shaking the strainer to remove excess water, and place in bowls.
13. Pour the hot broth over the noodles, top with the reserved pork mixture, and place the bok choy on the side.

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