Tantanmen

Name: Tantanmen
Yield: serves 4
Ingredients: 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

December 9, 2011

Spice alert: this ramen is guaranteed to make you sweat. These snappy noodles are very popular in Japan, even in the summer—some people, I guess, don’t find our sultry and humid hot season sticky enough! I, for one, prefer this ramen in the winter, because its rich pork and miso broth is warm and comforting.

Recipe notes

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