This dish always has me reminiscing about my time in Japan, and in the States, I’m always on the hunt for great tan tan ramen (a type of spicy ground pork ramen). This is my adaptation from the many versions I had all over Japan and brings me back to slurping a bowl of it down in many a ramen shops. Unlike most ramen, this uses sesame paste to give the broth it’s creamy texture. The caramelized pork pairs so well with the spicy broth, leafy greens, and the delicate noodles!
