Spicy Tan Tan Ramen (Tantanmen)

A spicy, nutty sesame ramen with savory chili pork crumble over noodles in a chicken-sesame broth.

Ingredients

• 8 oz ground pork
• 2 tbsp doubanjiang (spicy bean paste)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp vegetable oil
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 6 cups chicken broth
• 1/3 cup Japanese sesame paste (or tahini)
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp chili oil, plus more to taste
• 4 portions fresh ramen noodles
• 2 baby bok choy, halved and blanched
• 3 scallions, thinly sliced
• Toasted sesame seeds and chili oil, for garnish

Directions

1. Heat the oil in a skillet and cook the ground pork until browned, then stir in the doubanjiang, 1 tablespoon soy sauce and the sugar; cook until dark and crumbly and set aside.
2. In each serving bowl, whisk together a portion of the sesame paste, soy sauce, rice vinegar and chili oil to form the seasoning base.
3. Sweat the garlic and ginger briefly in a pot, add the chicken broth and bring to a simmer.
4. Ladle the hot broth into each bowl and whisk to blend with the sesame base.
5. Cook the ramen noodles for about 2 minutes, drain, and divide among the bowls.
6. Top each with the spicy pork crumble, blanched bok choy, scallions, sesame seeds and an extra drizzle of chili oil.

Notes

Based on the Spicy Tan-Tan ramen on the menu at Chef Masaharu Morimoto’s restaurants.