Tantanmen (Tokyo Style Shoyu Sesame and Chile Ramen)

• chicken wings↗1 lb
• chicken stock↗12 cups
• toasted sesame oil↗1 tablespoon
• scallions, finely chopped↗2 tablespoons
• piece ginger, finely chopped1⁄2 inch piece
• garlic clove, finely chopped↗1
• ground pork↗1⁄2 lb
• japanese chile bean sauce (tobanjan)↗1 tablespoon
• soy sauce↗2 tablespoons
• sugar↗1 teaspoon
• japanese sesame paste (neri goma)↗1⁄4 cup
• japanese sesame paste (neri goma)↗1 tablespoon
• kosher salt↗2 teaspoons
• fresh ramen noodles or 1 lb frozen ramen noodles↗1 lb
• japanese hot chili oil (Rayu, garnish)↗
• cup scallion, thinly sliced (garnish)↗1⁄4

Step-by-step instructions

1. 1

   Place wings in an 8 quart pan; cover with stock; bring to simmer over medium heat. Cook, skimming foam, until the stock is reduced to about 8 cups, 3 to 3 1/2 hours. Remove from heat, pour through fine strainer, discard solids; reserve stock.

2. 2

   Heat oil, chopped scallions, ginger, and garlic in a 12 inch skillet over medium-high heat. Cook, stirring occasionally, until fragrant, about 2 minutes.

3. 3

   Add pork and tobanjan; cook until pork is cooked through, 3 to 4 minutes.

4. 4

   Add reserved stock, soy, sugar, sesame paste, and salt; boil. Reduce heat to medium; cook, stirring, for 3 minutes more; keep warm.

5. 5

   Meanwhile, bring a pot of salted water to a boil. Add noodles; cook, until tender, 2 to 3 minutes, drain, and divide between 4 deep serving bowls.

6. 6

   Ladle broth over each bowl of noodles, and garnish with scallions and some rayu, if you like.