TANTANMEN

Tantanmen image

Yield serves 4

Number Of Ingredients 12

2 teaspoons tobanjan (Chinese chili paste)
2 tablespoons hoisin sauce
2 tablespoons Japanese soy sauce
2 teaspoons sugar
4 cups Ramen Chicken Stock (page 10)
2 cups Miso Base (page 19)
2 tablespoons sesame oil
2 tablespoons minced garlic
12 ounces ground pork
4 (7-ounce) pieces frozen ramen noodles
2 pieces baby bok choy, halved
2 scallions, both white and green parts, thinly sliced on an angle

Steps:

Mix together the tobanjan, hoisin sauce, soy sauce, and sugar in a bowl and set aside.
Combine the chicken stock and Miso Base in a pot placed over high heat to make the miso broth. Bring to a boil, then reduce the heat to low and cover to keep warm. In addition, place another large pot of water over high heat and bring to a boil.
Heat the sesame oil in a large sauté pan placed over high heat. Add the garlic and cook for 10 seconds, then mix in the ground pork. After 1 minute, add the reserved sauce mixture and cook, stirring constantly to break up the pork, for 2 minutes longer, or until the pork is cooked through. Set aside.
Add the noodles and bok choy to the boiling water and cook for 1 minute. Drain the liquid and set aside the bok choy. Divide the noodles among 4 bowls and top each with 2 cups of miso broth. Divide the pork among the bowls and garnish each with the bok choy and scallions.