Ingredients
- • 150 ml soy milk
- • 250 g pork mince
- • 1 tbsp sake
- • 1.5 tbsp soy sauce
- • 1.5 tbsp tenmenjan Chinese sweet miso paste
- • 1 tbsp or 10g finely chopped Zasai
- • 5 cm 2 inch finely chopped shallots (white part)
- • 1 tsp rice vinegar
- • 1.5 tbsp soy sauce
- • 2 tbsp Chimajyan sesame paste
- • 1 tbsp Rayu (Japanese chili oil)
- • 150 ml water
- • 1 tsp torigara soup (granules)
- • 1 ramen noodle
- • 0.25 pak choy (parboiled)
- • 20 g pork mince *1 from the pork minced cooked. Freeze left over
- • Bean sprouts (optional)
Steps
- Step 1Make miso pork
- Step 2Cook the pork mince in a frying pan over medium heat.
- Step 3When the mince changes colour, add the sake, soy sauce, and tenmenjan.
- Step 4Cook the mince further until the sauce thickens and all the mince is coated in sauce.
- Step 5Turn the heat off and set aside.
- Step 6Make Noodles
- Step 7Chop the zasai finely and set aside.
- Step 8Chop the shallots finely and set aside.
- Step 9Place zasai, shallots, vinegar, soy sauce, sesame paste, rayu in a ramen bowl.
- Step 10Boil 150ml water in a small saucepan and dissolve the torigara soup granules.
- Step 11Add soy milk to the saucepan and turn the heat off just before it boils.
- Step 12Pour the soy milk soup base into the ramen bowl.
- Step 13Stir all soup ingredients together.
- Step 14Cook ramen noodle in a separate pot.
- Step 15Drain the noodle and add it to the ramen bowl.
- Step 16Top with pork mince, pak choy and bean sprouts.
- Step 17Garnish with chopped shallots.
