からか（豚骨ベース）坦々ラーメン

Serves 1
45 分

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Create irresistibly spicy ramen noodles at home with this karaka tantan tonkotsu ramen noodle soup. Tantan or Dandan noodles is a dish originating from Chinese Sichuan cuisine which consists of a spicy sauce in rich pork bone soup stock topped with preserved vegetables and minced pork. This Japanese interpretation includes red pickle ginger and nitamago marinated boiled eggs, making this dish packed with flavour, umami and heat that will have you wanting more.

材料

for the soup:
300-400ml tonkotsu pork bone soup stock
½ tbsp red miso
½ tbsp korean gochujang spicy miso paste
1 tsp lard
1 bunch ramen noodles

for the seasoned pork mince:
150g pork mince
1 tbsp soy sauce
1 fresh red chilli
1 garlic clove, minced
1 tsp vegetable oil
1 tsp sesame oil

to serve:
red pickled ginger
nitamago soy marinated boiled eggs
green onions, thinly sliced
nori seaweed sheets, cut in half

手順

Prepare your pork bone soup stock in a large saucepan and bring to a low simmer. Feel free to use store bought soup stock or if you’re adventurous make your own from scratch.
Once simmering, add the red miso, spicy miso paste, and lard (or leave out the lard if you prefer) to the stock and stir until evenly combined. Remove from the heat and set aside.
Prepare your ramen noodles according to the package. Drain and set aside.
Brown the mince in a frying pan. Add the rest of the ingredients for the seasoned pork mince and cook for 3-4 mins.
Reheat the soup stock if needed. Add the noodles to a large ramen bowl, and then top with the soup. Add the seasoned pork mince on top of the noodles. Serve with red pickled, ginger, boiled eggs cut in half, green onions, and nori. Feel free to add other toppings as desired.