Spicy Pork Mince Ramen in Creamy Broth you'll love 🍜

One of our lesser-known dishes, but honestly one of the most delicious, this tantanmen has such a special place in our home. It was the dish that made us buy doubanjiang for the first time, and that one ingredient completely changed everything for us. The broth is creamy and rich, the tare is nutty and full of umami, and the pork mince on top brings that deep savory heat that makes every bite so comforting. It’s the kind of bowl that feels a little cozy, a little exciting, and so worth making from scratch.

If you cook along with me, tell me where you’re watching from in the comments. I love seeing how food connects us from all over the world (:

Ingredients (for 2 bowls):
• 2 servings noodles of choice (I used wet udon noodles)
• 2 soft-boiled eggs, 6 minutes
• 2 leaves bok choy, or any cabbage/greens you like
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 1 thumb-sized piece ginger, freshly grated
• 1 scallion, whites & greens separated and sliced
• Olive oil, for frying
• Black sesame seeds, for garnish
• White sesame seeds, for garnish
• Extra chilli oil, for garnish