Japanese-inspired Tan Tan Ramen

Ingredients for 2 servings:

• 1 liter chicken broth
• 2 tsp bean paste (Youki Shisen Toban Jan) or Sambal Oelek, more to taste
• 2 tbsp sesame paste
• 1 tbsp soy sauce
• 1 tbsp sugar, to taste
• salt and pepper
• 225 g minced meat, beef or pork, or mixed
• 1 tbsp garlic clove(s), squeezed
• 1 tbsp shallot(s), diced
• 1 Thai chili pepper(s), red, cut into strips
• 1 tbsp soy sauce
• 1 tsp vegetable oil
• 1 tsp sesame oil
• salt and pepper
• 200 g ramen noodles, e.g. B. Allnatura Mie noodles
• 1 spring onion(s), sliced
• Wakame
• Ginger (Gari)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Bring the chicken broth to a boil and season with chili paste, sesame paste, soy sauce, and sugar, if desired. Reduce the heat and continue to simmer while you prepare the meat. Heat the vegetable oil in a small wok or frying pan. Add the garlic and shallots and fry until translucent but not browned. Add the ground beef and fry. Season with soy sauce, sesame oil, and the finely chopped chili pepper. Season with salt and pepper to taste. Meanwhile, cook the ramen noodles according to the manufacturer’s instructions and drain. Serve the noodles in ramen bowls, top with the ground beef, wakame, and gari. Stir the hot broth well again and pour it over the top. Garnish with the spring onions and serve.