10-Minute Easy Tantanmen Ramen

seonkyounglongest.com

akuhma

subheading: For Tare (Seasoning Sauce):

3 tbsp Tsuyu, Japanese soup base sauce (or 2 ½ tbsp soy sauce + ½ tsp hondashi)

2 tbsp tahini

1 tbsp chili oil

subheading: For Meat:

2 tbsp chili oil or regular cooking oil (adjust to your liking)

3 cloves garlic, chopped (approximately 1 tbsp)

1 oz ginger, chopped (approximately 1 tsp)

1 tbsp toban djan, Chinese chili bean paste

1 tbsp oyster sauce

½ lb ground pork, beef, chicken or impossible meat

3 tbsp rice wine

subheading: For Soup:

1 cup water

2 cups un-sweetened soy, oat or cashew milk

2 tsp chicken powder/bouillon

subheading: For Noodles & Toppings:

1 baby bok choy, cut bottom & separate each leaf

handful beansprouts

2 portions fresh, frozen or dried ramen noodles

1 to 2 green onions, chopped

1 ramen egg, cut into half

sesame seeds & sansyo powder (optional)

Directions at seonkyounglongest.com

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