Ingredients

Meat

• 2 tablespoons oil
• 4 cloves garlic
• 5 cm piece of ginger
• 2 tablespoons chili oil or 1/3 teaspoon chili powder
• 400 g ground meat (e.g., pork shoulder)
• 3 tablespoons oyster sauce
• 4 tablespoons rice vinegar

Soup

• 1.5 cups broth
• 3 cups unsweetened soy milk or oat milk or almond milk
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 2 tablespoons tahini paste or miso
• 1 tablespoon chili oil or a pinch of chili powder

Toppings

• ramen noodles or wonton
• 1 small bok choy
• a handful of mung bean sprouts
• chopped chives
• sesame
• optional for sprinkling: shichimi togarashi

Eggs for Ramen*

• 4 eggs
• 1 cup broth (e.g., dashi or regular)
• 1/4 cup soy sauce
• 1/4 cup mirin (or white wine + 1/2 teaspoon sugar)

Preparation

1. In a wok or deep skillet with oil, stir-fry constantly, stirring peeled and finely grated garlic and ginger (about 2 minutes).
2. Add ground meat and stir-fry occasionally (about 5 minutes). Add chili sauce and oyster sauce and stir-fry for about 2 minutes.
3. Add rice vinegar and stir-fry until it evaporates, about 1 minute.
4. Pour broth into a pot, add milk, soy sauce, sugar, tahini or miso, and chili sauce. Stir with a whisk and heat almost to a boil.
5. Cook noodles according to package instructions. Add bok choy to boiling water and cook for 1 minute, drain with a slotted spoon. Cook mung bean sprouts the same way.
6. Chop chives, lightly toast sesame seeds in a dry pan.
7. Gently place eggs in boiling water and cook for about 7-8 minutes. Immediately after cooking, rinse with cold water and chill to stop cooking.
8. Prepare marinade for eggs: bring broth with soy sauce and mirin to a boil, remove from heat and cool. Add peeled eggs to the marinade and refrigerate for several hours.
9. All ingredients should be warmed before placing in bowls. Place noodles in bowls, then pour soup, sprinkle with meat, add halved cooked egg, 2 bok choy leaves, and 2 tablespoons of sprouts. Sprinkle with chives, sesame, and shichimi togarashi.