Black Sesame Tan Tan Ramen Soup

Still adjusting the recipe...
Yield: 4 servings

Ingredients

• 8 oz or 227 g ground pork
• 10 cm Tokyo negi or 3 tbsp green onion, chopped
• 1/4 tsp ginger powder or 1 part ginger, minced
• 2 bok choys (optional), separate into quarter parts at the bottom
• 6 tbsp black sesame paste
• 2 tbsp black sesame, ground
• 2 tbsp sake
• 3 tbsp soy sauce
• 1 tbsp canola oil
• 1 1/2 tsp toban djan (chili bean paste)
• 4 cup water or pork soup
• 1 tsp chicken soup powder
• 2 tbsp black vinegar or balsamic vinegar, or white vinegar
• 2 tsp la-yu

Directions

1. Add sake and soy sauce to sesame paste little by little to make the paste's consistency even. Mix ground sesame.
2. Heat a big saute pan or big pan to medium low and coat with canola oil. Fry Tokyo negi or green onion and minced ginger (if using) for a minute.
3. Make a space on a pan surface and add ground pork, turning heat up to medium, until the pork is fully cooked.
4. Turn the heat down to medium low and make a space on a pan surface. Add toban djan and fry until fragrant. Mix in the sesame mixture then thin the mixture by adding water or soup few table spoon at a time for few times. Add the remaining water or soup and  chicken soup powder. Bring it to boil.
5. Turn off the heat. Stir in la-yu and balsamic vinegar.
6. When cook ramen, add bok choy 1 minute before the ramen is done.

Note

Based on recipe link