Tan-Tan Ramen

Ingredients for 2 servings:

• 4 eggs
• 4 tbsp soy sauce
• 3 tbsp rice vinegar
• some sugar
• 2 tbsp peanut butter
• 1 tbsp chili oil
• 300 ml soy milk (soy drink)
• 250 ml chicken broth
• 1 tbsp chicken broth powder
• 400 g minced pork
• 2 garlic cloves, squeezed
• 1 tbsp, heaped ginger, grated
• 2 tbsp miso paste
• 2 tbsp oyster sauce
• some butter
• 1 small can of corn
• 1 pak choi
• 360 g ramen noodles

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours 20 minutes

Boil the eggs for 7 minutes until soft-boiled, then cool in ice water. Peel and place in a freezer bag. Mix 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, and a little sugar into the bag. Place the bag in the refrigerator. Note: The eggs need to soak for at least 12 hours, so it’s best to prepare them the day before. For the basic broth, combine the chicken broth with the soy milk. For the seasoned broth, mix the remaining soy sauce and rice vinegar with the peanut butter, chicken broth powder, and chili oil until a paste-like consistency forms. Brown the minced pork until crispy, creating a roasted flavor. Add the miso paste and cook briefly. Reduce the heat, add the garlic and ginger, and finally stir in the oyster sauce. Brown the seasoned broth in a saucepan, then deglaze with the basic broth, bring to a boil, and add the ground meat. Sauté the corn in a little butter, blanch the bok choy, and cook the ramen noodles according to the package instructions. Serve everything together.