Italian Fusion Tantanmen Bowl

Difficulty: Medium | Makes: 2 Servings

Check our our take on an Asian-Italian fusion ramen bowl, for an interesting and delicious combination of flavors.

 

Ingredients

Directions

  1. In a large saute pan, over medium-high heat add 1 tablespoon of grapeseed oil, grated garlic, ¼ cup finely chopped sun-dried tomatoes, and tomato paste. Cook for about 5 minutes or until rusty. Add the pork and mix to combine. Once golden, add 1 teaspoon soy sauce

  2. In a separate bowl combine 1 teaspoon soy sauce, tahini, miso, 1 tablespoon of sun-dried tomato oil, and chopped basil

  3. In a small sauce pot, warm the chicken stock and coconut milk. When the stock mixture comes to a boil quickly blanch the bok choy. Remove and pour the tahini miso mixture into the broth mixture. Mix to combine

  4. To serve, divide the broth mixture into two serving bowls. Add the cooked noodles and pork to the bowls. Top with basil, blanched bok choy, scallions, sesame seeds, half of a soft-boiled egg, and spicy chili onion crisp

In This Recipe

Grapeseed Oil

#70606 | 16.9 FL.OZ.

Organic Coconut Milk

#86018 | 13.5 FL.OZ.

White Miso Paste

#87610 | 36.1 OZ.

Sun-Dried Tomatoes

#46802 | 6.34 OZ

Chuka Soba Noodles

#72340 | 6 OZ.

Tahini

#70150 | 16 OZ.

Soy Sauce

#87084 | 8.5 FL.OZ.