Spicy Tan Tan Ramen (Print Version)

# Ingredients:

→ For the Broth

01 - 2 cups chicken or vegetable broth
02 - 1 cup unsweetened soy milk (or regular milk for a creamier texture)
03 - 2 tablespoons white miso paste
04 - 2 tablespoons tahini (or Chinese sesame paste)
05 - 1 tablespoon soy sauce
06 - 1 tablespoon rice vinegar
07 - 1 teaspoon sugar
08 - 1 tablespoon chili oil (adjust to taste)
09 - 2 cloves garlic, minced
10 - 1 teaspoon grated ginger

→ For the Meat

11 - ½ pound ground pork or ground chicken
12 - 1 teaspoon soy sauce
13 - 1 teaspoon mirin (or honey)
14 - ½ teaspoon sesame oil
15 - ¼ teaspoon white pepper

→ For the Noodles and Toppings

16 - 2 portions ramen noodles
17 - ½ cup bok choy, chopped
18 - 2 green onions, sliced
19 - 1 soft-boiled egg, halved
20 - 1 teaspoon toasted sesame seeds
21 - Extra chili oil for garnish

# Instructions:

01 - In a pot over medium heat, add a small amount of oil and sauté minced garlic and grated ginger until fragrant, about 1 minute
02 - Stir in miso paste, tahini, and chili oil, cooking for another 30 seconds to enhance flavors
03 - Pour in chicken broth, soy sauce, rice vinegar, and sugar. Stir well and bring to a gentle simmer
04 - Lower heat and stir in soy milk. Heat through without boiling to maintain creaminess
05 - In a separate pan, heat sesame oil over medium heat. Add ground meat and cook until browned
06 - Stir in soy sauce, mirin, and white pepper. Cook for 2-3 more minutes until flavors are absorbed
07 - Cook ramen noodles according to package instructions. Quickly blanch bok choy in boiling water for 30 seconds
08 - Divide noodles between two bowls. Ladle hot broth over noodles. Top with meat, bok choy, green onions, egg halves, and sesame seeds
09 - Drizzle with additional chili oil if desired before serving

# Notes:

01 - Adjust chili oil to your preferred spice level
02 - For a authentic Japanese fusion dish
03 - Can substitute ground beef or tofu for the meat

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