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Spicy Tan-Tan Ramen with creamy broth, aromatic minced meat, and gluten-free KOMEKO RAMEN – quick to make and full of flavor.
#gluten-free
Ingredients
For the ramen:
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Ginger, approx. 3cm piece
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3
Spring onions
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3
tbsp miso, gluten-free
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2
tsp sambal oelek
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1
tbsp mirin, gluten-free (optional)
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1
tbsp lard
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150
g minced pork
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1
tbsp sesame oil
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700
ml water
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3
tbsp soy sauce, gluten-free
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2
pinches of salt
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2
tbsp sesame paste (tahini)
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2
Packs of
KOMEKO RAMEN
Preparation
- Preparing the ingredients
Peel and finely dice the ginger. Slice the spring onions about 3 mm thick. - Mix the miso mixture
In a bowl, mix miso, sambal oelek and mirin. - Brown the meat
Heat lard in a wok or pot and fry the pork with the ginger. - Season and continue frying
Add the spring onion, sesame oil, and the miso-sambal oelek mixture and continue frying until the meat is cooked through. Set aside 4 tablespoons of the mixture to drizzle over the noodles before serving. - Prepare soup
Add the water and bring to a boil. Once boiling, skim off any foam, add soy sauce and salt, and cook for another 5 minutes. - Stir in sesame paste
Mix sesame paste with some hot soup, stir, and add to the soup. Mix everything well. - Cooking ramen
Add the KOMEKO RAMEN to 1–1.5 liters of boiling salted water, simmer for 2 minutes, drain, and place in 2 soup bowls. - Serving
Pour the soup over it and spread the reserved minced meat on top (2 tablespoons per person).
Our tip:Tan-Tan Ramen soup also tastes great with cooked vegetables such as pak choi and shiitake mushrooms.
