Tantan-Men (Pork Ramen)

Ingredients

2 tbsp chili crisp

1½ lbs ground pork

2 tbsp sesame oil

4 cloves garlic, chopped

½ lb assorted mushrooms, sliced or torn into bite-size pieces, and separate the ones that do not require browning

1 tbsp Shaoxing wine 

4 cups mushroom broth

½ tbsp soy sauce

2 green onions, sliced

1 tbsp ginger, grated

Ground black pepper to taste

2 packs of ramen noodles (or 2 blocks of instant ramen noodles, flavor packets discarded)

Directions

1. Heat chili crisp in a shallow pan and add ground pork. Cook pork through and remove from the skillet. Keep warm until serving. 

2. In a medium-sized dutch oven or pot, heat the oil over medium-high heat until hot. Add the mushrooms. Stir a few times to coat with oil, then cook without stirring for 2 minutes or so, until the bottom turns golden brown. Flip to brown the other side, another 1 to 2 minutes.

3. Add the garlic. Stir and cook for 30 seconds to release fragrance.

4. Pour in the Shaoxing wine. Use your spatula to scrape off any browned bits stuck to the bottom of the pot.

5. Add the mushroom broth, soy sauce, green onion, ginger, and black pepper. Bring to a boil and let the broth simmer for 5 minutes.

6. Option 1 – If using ramen noodles, bring a medium pot of water to a boil. Cook the noodles according to package directions. Once done, drain the noodles and transfer to individual serving bowls.

   Option 2 – If using instant noodles, add the noodles to the pot of broth and cook until just turning tender, 2 to 3 minutes.

7. Transfer the cooked broth to each serving bowl with the noodles. Top with the mushrooms and boiled eggs. Add the butter onto the mushrooms. Serve immediately with chili oil, hot sauce, and / or Japanese seven spice, if desired.

   To eat, add the butter into the ramen broth and enjoy!