Homestyle Asian Ramen with Soy Milk Broth

Homestyle Asian Ramen with Soy Milk Broth

Servings: 2

Ingredients: For the Ramen:

• 220 g ramen noodles
• 66 g bok choy
• 400 g mung bean sprouts
• Chopped green onions for garnish

For the Half-Boiled Eggs:

• 2 eggs
• Enough water to cover 80% of the eggs
• ½ tablespoon salt
• 1 tablespoon vinegar

For the Broth:

• 400 ml unsweetened soy milk
• 200 ml water
• 10 g (1 tablespoon) chicken bouillon (vegetarians can substitute with vegetable bouillon)

For the Fried Pork (or Mushroom for vegetarians):

• 100 g ground pork (or mushrooms for a vegetarian alternative)
• 15 g (1.5 tablespoons) minced garlic
• 12 g (2 tablespoons) chili oil
• 12 g (2 tablespoons) cooking wine
• 3 g (½ tablespoon) soy sauce
• 10 g (½ tablespoon) tobanjan (or gochujang or additional soy sauce for vegetarians)

For the Sesame Sauce:

• 20 g (2 tablespoons) tahini (sesame paste)
• 6 g (1 tablespoon) soy sauce
• 6 g (1 tablespoon) chili oil

If You Don’t Have Tahini Sauce:

• 18 g (3 tablespoons) ground sesame seeds
• 6 g (1 tablespoon) vegetable oil

Cooking Tips:

• The soup is not very spicy by some standards, but you can increase the heat by adding more chili oil as a topping.
• Replace pork with chicken or mushrooms for an alternative or vegetarian version.

Preparation Method:

1. Cook the ramen noodles according to the package instructions, drain, and set aside.
2. For the half-boiled eggs, bring the water, salt, and vinegar to a boil, then lower the heat. Gently add the eggs and cook for about 5-7 minutes for a semi-solid yolk. Remove, peel, and set aside.
3. Prepare the broth by combining soy milk, water, and chicken bouillon in a pot and bring to a simmer.
4. For the fried pork, sauté minced garlic in chili oil until fragrant, add the ground pork and cook thoroughly. Add cooking wine, soy sauce, and tobanjan, stir-frying until well combined.
5. For vegetarians, sauté mushrooms instead of pork with the same seasonings.
6. For the sesame sauce, mix tahini, soy sauce, and chili oil together. If tahini is unavailable, blend ground sesame seeds with vegetable oil.

Serving: In a serving bowl, place a portion of cooked ramen noodles. Pour the hot broth over the noodles. Top with fried pork or mushrooms, bok choy, bean sprouts, and half a boiled egg. Garnish with chopped green onions and drizzle with the sesame sauce. Serve hot and enjoy a comforting and rich bowl of homestyle ramen!