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Ingredients25 m servings 561 cals
Original recipe yields 2 servings (2 bowls)
- Heat sesame oil in a skillet over medium heat; add doubanjiang. Cook and stir shallots, garlic, and ginger until fragrant, about 30 seconds. Add ground pork; cook and stir until browned, about 3 minutes.
- Mix soy sauce, tahini, sake, miso paste, and tianmianjiang into pork mixture until evenly combined. Add chicken stock; bring to a boil. Mix rice vinegar and rayu into pork mixture; add spinach. Simmer soup over low heat for 10 minutes.
- Put noodles in a bowl of hot water to separate; drain. Mix noodles into soup and garnish with green onions and Thai chile peppers.
Per Serving: 561 calories; 33 g fat; 36.4 g carbohydrates; 27.9 g protein; 65 mg cholesterol; 5122 mg sodium. Full nutrition