1.8l of pork and chicken broth
8-12 tbsp of Japanese sesame paste (neri goma) or tahini
4 tbsp of chilli oil
4 portions of ramen noodles
Crispy pork mince
2 tbsp of vegetable oil
400g of pork mince
2 spring onions, finely shredded
1½ tbsp of finely grated ginger root
1 garlic clove, finely grated
2 tbsp of fermented bean and chilli paste (tobanjan)
1 tsp of sesame oil
2 tbsp of Japanese soy sauce
2 small pak choi, leaves picked
180g of fresh beansprouts
4 spring onions, finely shredded
4 soy sauce pickled eggs
4 tbsp of toasted sesame seeds, crushed
Step 1Bring the broth to the boil in a pan and simmer over a low heat.
Step 2Bring a large pan of salted water to the boil. Blanch the pak choi in the boiling water for about 30 seconds, then dip in the beansprouts quickly. Remove the vegetables with a sieve so that you don’t have to drain all the water and boil new for the noodles. Rinse the vegetables immediately in cold water, they should still be very crunchy.
Step 3Heat the oil in a frying pan and fry the mince together with the spring onions, ginger and garlic. Add the fermented bean and chilli paste, sesame oil and soy sauce. Fry until the mince has coloured nicely and is crispy.
Step 4Fill four bowls with hot water to warm them. Discard the water when it’s time to plate up. Whisk a quarter of the sesame paste and chilli oil together in each bowl. Add the broth and stir.
Step 5Boil the noodles for approximately 45 seconds in the pan of water on a rolling boil. It’s best to use a noodle basket or a sieve so that you can reuse the water and quickly take out the noodles once done. You only have a window of a few seconds to make sure they’re not under- or over-cooked. Drain thoroughly and transfer the noodles to the broth bowls.
Step 6Top with the mince, pak choi, beansprouts, spring onion and pickled eggs. Serve sprinkled with the sesame seeds.