Tan Tan Ramen (Tantanmen)

Bahan-bahan (2 porsi)

• 2 Tbsp Japanese sesame paste (neri goma)
• 1 tsp miso
• 1 Tbsp soy sauce
• 1 tsp rice vinegar (unseasoned)
• 1 Tbsp la-yu (Japanese chili oil)
• 1 knob ginger ((1 inch, 2.5 cm))
• 2 cloves garlic
• 1 Tbsp neutral oil
• 6 oz ground pork ((use meat alternatives or chopped mushrooms for vegan/vegetarian))
• 1 Tbsp sake ((substitute it with Chinese rice wine or dry sherry))
• 1 Tbsp doubanjiang (spicy chili bean paste)
• 2 tsp soy sauce ((use gluten-free soy sauce for GF))
• 1½ cups chicken stock/broth
• 1½ cups unsweetened soy milk ((plus more to make the broth creamier, as desired))
• Diamond Crystal kosher salt ((for seasoning the broth, to taste))
• 1 head Shanghai bok choy
• 2 servings fresh ramen noodles