I am a huge fan of ramen. That being said, by ramen I mostly mean some sort of noodle soup with meat and the added egg. While I am in no way an expert, I am a fan of the mixed noodle and broth dish and I have perfected my preferred soft boiled egg. I think that everyone has that one uncle who hunts. I think we covered this part when we talked about my venison pasta. So, I got my hands on some minced moose meat. Jup. This minced meat came from the hind leg, don’t know what that piece counts for big game meat but it has almost no fat. It is perfectly pinkish-red and beautiful. I love fatty meat, but it is fun to mix it up once in a while. This moose meat tan tan ramen was truly beautiful to eat.
I usually live for all the fats from meats, I love it when they melt down and add that layer of shine as bacon and pancetta do. Also, the most expensive pieces of meat are the ones with that beautiful fat marbling, like Wagyu, which I have never had. Yet. So this could be a nice low-fat alternative, venison is also similar. There are also plenty of health benefits to eating big game meat.
But then again, I added 2 kinds of nut butters and a bunch of carbs to make it all into a nice soup, so maybe it is not for me. This moose meat tan tan ramen was not a light meal, in the end, it was as indulgent as any ramen. And made my belly warm and heart too.
The broth was a simple chicken stock mixed with spices, peanut butter, sesame paste or tahini, and my favorite – miso paste. I also added some blanched and chopped kale, because my grocery store was all out of bok choi and any other good kinds of greens. So I just used what I had. But this would work great with broccolini and collard greens. Pretty much any leafy green that you would put in a soup kind of situation.
Moose meat tan tan ramen
Ingredients
- 400 g minced moose meat
- 2 cm ginger grated
- 5 cloves of garlic grated
- ½ tsp salt
- 1 tsp white pepper
- 250 g dry egg noodles
- 600 ml chicken stock
- 3 tbsp tahini
- 2 tbsp peanut butter
- 1 tbsp miso paste
- 1 tsp honey
- 1 tsp chili flakes
- 1 tsp chili powder
- 2 kale leaves
- 500 ml water
- 3 green onions
- 4 ramen eggs
Instructions
- Mix the meat with the garlic and ginger and salt and brown on a pan for 5-7 minutes
- In a bowl mix peanut butter, tahini, miso, honey, white pepper, chili powder and chili flakes
- Blanche the kale and shock in ice water
- Chop and add to the cooked meat
- In a pot add the stock, water and the spice mix and simmer for 3 minutes
- Cook your noodles according to package instructions and drain
- Place the noodles in a bowl, top with the meat, add the eggs and pour over the broth
- Serve with green onions