Tan Tan Ramen

Method

1. Start the eggs 1. Bring a small pot of water to a boil. 2. Lower eggs in gently and cook 6½ minutes. 3. Transfer immediately to an ice bath. 4. Leave to cool, then peel and set aside.
2. Cook the pork 5. Heat a frypan over medium-high. 6. Add pork mince and break it up. Cook until browned and slightly caramelised. 7. Add half the garlic and half the ginger. Cook 30 seconds. 8. Stir in: • 1 tbsp soy • 1 tbsp mirin • 1 tsp sesame oil • Chilli oil • 1 tsp miso 9. Cook 1–2 more minutes until sticky and fragrant. 10. Turn off heat and set aside.
3. Make the broth 11. In a saucepan, bring chicken stock to a gentle simmer. 12. In a small bowl, mix 1½ tbsp miso with a ladle of hot stock until smooth. 13. Stir that back into the pot. 14. Add: • Sesame paste • 1 tbsp soy • 1 tbsp mirin • Remaining garlic 15. Simmer gently for 5 minutes (don’t boil hard). 16. Taste and adjust seasoning.
4. Cook noodles & greens 17. Cook ramen noodles according to packet. Drain. 18. Add bok choy to the simmering broth for 1–2 minutes until tender.
5. Assemble 19. Divide noodles between two bowls. 20. Ladle broth and bok choy over noodles. 21. Top with pork mince. 22. Slice eggs in half and place on top. 23. Sprinkle sesame seeds. 24. Finish with chilli oil if desired.