Ingredients
- 1 tbsp ground sesame seeds
- 1 tbsp smooth peanut butteror sesame paste/tahini
- 1 tsp Chinese-style chicken bouillon powder
- 500 ml freshly boiled water
- \1 1/2 tbsp yellow miso paste (awase) added at the end
- 1 tsp butter
- 1 tsp lard
- 4 clove sgrated garlic
- 1 tbsp grated ginger root
- 2 tbsp Japanese leek (naganegi) white part, finely diced
- 150 gground pork
- 1 tsp Japanese soy sauce (koikuchi shoyu)
- 1 tsp mirin
- 1 tsp oyster sauce
- 1/2 tsp sugar
- 1/2 tsp chili bean sauce (toban djan)
- 30 gOriental spinach
- 100 gbean sprouts
- 2 portionsramen noodles
- can ned sweet corn
- finely chopped green onions
- butter
- ramen eggsor soft boiled eggs
- roasted seaweed for sushi (nori)
Instructions
- Prepare a bowl of ice water and set it by the stove. Bring a pot of water to a rolling boil and add a pinch of salt. Add 100 g bean sprouts and the thick stem part of 30 g Oriental spinach to the pot and boil for 30 seconds.
- Submerge the leaves of the spinach and boil for another 30 seconds before transferring them to the ice water bath. Set aside for later.
- Add 1 tbsp ground sesame seeds , 1 tbsp smooth peanut butter , and 1 tsp Chinese style chicken bouillon powder to a heatproof bowl or jug. Measure out 500 ml freshly boiled water and add a splash to the bowl.
- Whisk until smooth before adding the rest of the water and set by the stove for later.
- Heat a large wok over medium and add 1 tsp butter and 1 tsp lard . Once melted, reduce the heat to medium low and add 4 cloves grated garlic , 1 tbsp grated ginger root and 2 tbsp Japanese leek (naganegi) . Mix occasionally to prevent burning and fry until fragrant.
- Increase the heat to medium and add 150 g ground pork , fry until cooked through and slightly browning around the edges. Then add 1 tsp Japanese soy sauce (koikuchi shoyu) , 1 tsp mirin , 1 tsp oyster sauce , ½ tsp sugar and ½ tsp chili bean sauce (toban djan) . Stir fry until the pork is evenly coated and thoroughly browned.
- Add the nutty broth from earlier to the wok and mix well, scraping the edges of the pan as you go. Bring to a boil then turn off the heat. Place 1 ½ tbsp yellow miso paste (awase) in a miso strainer, dip it in the broth and whisk thoroughly to incorporate it into the broth.
- Boil 2 portions ramen noodles for 30 seconds less than the time stated on the packaging.
- Drain the noodles thoroughly and rinse with hot water to remove excess starch. Shake thoroughly, then divide them between serving bowls and top with the soup.
- Squeeze the spinach thoroughly and shake the beansprouts to remove any excess water. Arrange them on top of the noodles along with canned sweet corn , finely chopped green onions , ramen eggs , roasted seaweed for sushi (nori) and a small pat of butter . Enjoy!
