Groundnut Soup Tantanmen-Style Ramen (Ghanaian × Japanese)

Method

1. Bring plenty of water to a rolling boil in a 16 cm pot on high heat, lower in the eggs straight from the fridge with a ladle and boil for exactly 6 min 30 sec. Move them straight into iced water, then peel for jammy, just-set yolks.

   Add in this stepEggs 2

   high heat

2. Heat the oil in a 22 cm pan on medium-high heat, add the pork and break it up finely with a spatula for 5 min. Add half the ginger, garlic and soy sauce and keep frying until the liquid has gone and the pork is brown and crisp, with no pink left. Set aside.

   Add in this stepVegetable oil 1 tbspMinced pork 150 gFresh ginger, grated 5 gGarlic cloves, grated 1Soy sauce 1 tbsp

   medium-high heat

3. In a 18 cm pot, whisk the peanut butter, tomato paste, the rest of the soy sauce, ginger and garlic and the chopped chili with a little of the stock until smooth, then add the rest of the stock. Heat on medium heat for 6 min, stirring, just until it bubbles at the edges; a hard boil can split the peanut.

   Add in this stepChicken stock 800 mlSmooth 100% peanut butter, unsweetened 80 gTomato paste 1 tbspSoy sauce 1 tbspFresh ginger, grated 5 gGarlic cloves, grated 1Scotch bonnet, seeded and finely chopped ½

   medium heat

4. Bring 3 L of water to the boil in another large pot on high heat, add the noodles, loosen them and cook for 2 min 30 sec. Add the halved bok choy for the last minute, then drain well and shake off the water.

   Add in this stepFresh ramen noodles 240 gBaby bok choy 2

   high heat

5. Pour the hot broth into warm bowls and add the noodles. Top with the bok choy, crispy pork and halved eggs, scatter over the sliced spring onions, add a few drops of sesame oil and serve straight away.

   Add in this stepSpring onions 1Toasted sesame oil 1 tsp