Ingredients
- 1 pound ground pork or ground chicken for a leaner option
- 2 tablespoons mirin Japanese rice wine (for marinade)
- 2 teaspoons soy sauce (for marinade)
- 2 1/2 teaspoons fresh ginger minced (for marinade)
- 4 cloves garlic minced (for marinade)
- 3 1/2 tablespoons tahini or peanut butter
- 2 1/2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 4 teaspoons sugar
- 1 tablespoon chili oil adjust to taste
- 1 tablespoon vegetable oil
- 6 cups low-sodium chicken broth
- 1 1/4 cups evaporated milk
- 12 ounces ramen noodles
- 2 cups baby bok choy or spinach
- 2 green onions sliced (white and green parts separated)
Instructions
- In a bowl, combine the ground pork with mirin, soy sauce, minced ginger, and minced garlic. Mix well and let it marinate for 15 minutes.
- In another bowl, combine the tahini, soy sauce, rice vinegar, sugar, and chili oil, whisking until smooth. Then, set it aside.
- Heat the vegetable oil in a large saucepan over medium-high heat. Add the marinated pork and cook, stirring frequently, until browned and cooked through, about 5-7 minutes.
- In the saucepan with the cooked pork, add the chicken broth and evaporated milk. Stir to mix, then bring to a gentle simmer over medium heat. Avoid boiling to prevent curdling.
- While the broth simmers, bring a pot of water to a boil. Cook the ramen noodles according to package instructions. In the last minute of cooking, add the bok choy or spinach to blanch. Drain well.
- Divide the tahini base evenly among 4 bowls. Ladle the hot broth with pork into each bowl and stir to combine with the base. Add the noodles and vegetables to each bowl. Garnish with sliced green onions.
