Tantamen Ramen Recipe
spicy sesame tare, ramen broth, bamboo, scallions, soft boiled egg, bok choy, seasoned ground chicken
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Ingredients
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Spicy Sesame Tare
Ramen Broth
Toppings
Ramen Noodles
Method
Spicy Sesame Tare
- 1
Prepare the Tare
In a small saucepan, combine sesame oil, soy sauce, sriracha sauce, rice vinegar, mirin, minced garlic, and grated ginger over medium heat. Stir well and bring to a simmer. Cook for 3-5 minutes until fragrant. Remove from heat and let cool.
Ramen Broth
- 2
Make the Broth
In a large pot, combine chicken broth, water, soy sauce, miso paste, and dried shiitake mushrooms. Bring to a boil, then reduce heat to low and let simmer for 30 minutes. Strain out the mushrooms and set the broth aside.
Toppings
- 3
Prepare the Toppings
In a skillet, cook the ground chicken over medium heat until browned. Season with salt and pepper to taste. Set aside. Soft boil the eggs by placing them in boiling water for 6-7 minutes, then transferring to an ice bath before peeling. In the same pot of boiling water, blanch the bok choy for 1-2 minutes until tender but still bright green. Slice the scallions.
Ramen Noodles
- 4
Cook the Noodles
In a large pot of boiling salted water, cook the fresh ramen noodles according to package instructions, usually about 3-4 minutes. Drain and rinse under cold water to stop the cooking process.
Assembly
- 5
Assemble the Ramen
In each bowl, ladle hot ramen broth, add a serving of cooked ramen noodles, and drizzle with spicy sesame tare. Top with seasoned ground chicken, bamboo shoots, blanched bok choy, soft boiled egg, and sliced scallions. Serve immediately.
