Tantanmen Ramen

Ingredients

• 4 cups low-sodium chicken broth
• 3 tablespoons sesame paste (tahini or Chinese ma la)
• 2 tablespoons chili oil (rayu)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• ½ teaspoon sugar
• ½ teaspoon salt
• 6 ounces ground pork (80/20 blend)
• 3 whole garlic cloves
• 1 inch piece fresh ginger
• 2 whole scallions
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon Sichuan peppercorns (optional, for numbing heat)
• 1 tablespoon vegetable oil
• 8 ounces fresh ramen noodles
• 2 cups bok choy or baby spinach
• 2 whole soft-boiled eggs
• 2 tablespoons scallions, thinly sliced
• 1 tablespoon white sesame seeds
• 1 tablespoon crispy fried shallots (optional)

Instructions

1. 1

   Peel and mince 3 garlic cloves very finely — aim for pieces no bigger than a grain of rice. Grate a 1-inch piece of fresh ginger on a microplane. Slice 2 scallions on a sharp bias into 1/4-inch pieces, keeping whites and greens separate.

2. 2

   If using soft-boiled eggs that aren't already cooked, bring a small pot of water to a rolling boil, gently lower 2 eggs on a spoon, and cook for 6-7 minutes for jammy yolks. Transfer immediately to an ice bath. Once cooled, peel under cool running water and halve each egg.

3. 3

   Pour 4 cups of low-sodium chicken broth into a 3-quart saucepan and set it over medium-high heat. Once it reaches a gentle simmer — you should see small bubbles breaking the surface steadily — reduce the heat to medium to keep it at a gentle, rolling simmer.

4. 4

   In a small bowl, whisk together 3 tablespoons of sesame paste (tahini or Chinese ma la sesame paste) with 1/4 cup of the warm broth until smooth and slightly loose — this prevents lumps. Pour this mixture back into the saucepan and whisk until fully incorporated.

5. 5

   Add 2 tablespoons of chili oil (rayu), 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 0.5 teaspoon of sugar, and 0.5 teaspoon of salt. Whisk until completely combined. Taste the broth — it should be nutty, rich, spicy, and balanced between sesame and heat. Adjust seasonings as needed, then reduce heat to low to keep warm.

6. 6

   Set a 10-inch nonstick skillet over medium-high heat. Once hot (a drop of water should sizzle immediately), add 1 tablespoon of vegetable oil and tilt to coat the pan evenly.

7. 7

   Add 6 ounces of ground pork (break it into small, bite-sized pieces with a wooden spoon as it hits the pan) and the minced garlic and grated ginger. Cook, stirring and breaking up the pork with your spoon, until no pink remains and the meat is lightly browned with crispy edges, about 5-6 minutes. You should smell fragrant garlic and ginger and hear a steady sizzle — this means the pork is getting color.

8. 8

   Add the white parts of the 2 scallions and the 0.5 teaspoon of Sichuan peppercorns if using (they add a subtle numbing tingle). Stir constantly for 30 seconds until fragrant. Pour in 1 tablespoon of soy sauce and 1 teaspoon of sesame oil, stir to coat, then remove from heat.

9. 9

   Bring a large pot of water (at least 2 quarts) to a rolling boil over high heat. Add 8 ounces of fresh ramen noodles and stir gently with a wooden spoon to separate them. Cook according to package directions, usually 3-4 minutes for fresh noodles — they should be tender but still have a slight chew. Test one noodle to confirm it's cooked through.

10. 10

    In the same pot (you can drain and return the noodles, or use a separate pot of boiling salted water), blanch 2 cups of bok choy or baby spinach for 1-2 minutes until just wilted and bright green. Remove with tongs and shake off excess water.

11. 11

    Drain the cooked noodles in a colander and divide between 2 large bowls. Arrange the blanched greens around the noodles. Ladle 2 cups of the hot sesame-chili broth into each bowl, pouring it directly over the noodles.

12. 12

    Top each bowl with half of the cooked pork mixture, one halved soft-boiled egg (yolk facing up), and a sprinkle of sesame seeds. Garnish with the reserved green parts of the scallions and crispy fried shallots if using. Serve immediately while the broth is steaming — the noodles will continue to soften slightly as you eat.

Tools you’ll need

• 3-quart saucepan
• 10-inch nonstick skillet
• wooden spoon
• large pot
• small mixing bowl
• microplane
• colander
• ladle
• instant-read thermometer (optional, for egg yolks)
• tongs

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