Main ingredients 🥩
pork bellygreen onionchili powderma la saucebone soup ramenfish cakeoyster mushroombaby cabbage
Solo Cooking God Simple Instant Bone Soup Ma La Tang
Using pork belly fat to sauté green onions and chili powder to make chili oil, then seasoning with instant bone soup ramen and ma la sauce for a cost-effective homemade ma la tang.
🙋 Recommended for
- ⭐ Those who find delivery ma la tang too expensive and want to enjoy a generous, affordable version at home
- ⭐ People who prefer deep, rich broth-based ma la tang with a bone soup foundation
- ⭐ Individuals who want to enjoy a clean, satisfying solo meal without hesitation or self-consciousness
Ingredients needed 🛒1 servings
- pork belly 100g
- green onion 1 large
- chili powder 1 tablespoon
- ma la sauce 1 tablespoon
- bone soup ramen 1 pack (noodles and powder soup mix)
- water 3 cups
- fish cake 1/2 piece (or fish balls)
- oyster mushroom a little
- baby cabbage a little
- tofu 2~3 pieces
- Chinese broccoli 1 piece
- black pepper a little
Recipe 🍳
- Place 100g of pork belly and half of the sliced green onion into a pan.
- Cook until the pork belly renders its fat, then continue frying the green onion until golden brown to develop aroma.
- Once the green onion turns brown, add 1 tablespoon of chili powder and quickly stir-fry to create a spicy chili oil base.
- Add 1 tablespoon of store-bought ma la sauce and stir well to combine with the meat and green onion.
- After the sauce is well blended, pour in 3 cups of water and add the entire packet of bone soup ramen powder, mixing thoroughly.
- When the broth begins to boil, add the ramen noodles and half a piece of sliced fish cake, then simmer together.
- Remove the noodles once they are about 70–80% cooked, transferring them to a separate bowl.
- Add oyster mushrooms, sliced baby cabbage, tofu cut into bite-sized pieces, and Chinese broccoli to the remaining broth and cook until the vegetables are fully tender.
- Once the vegetables are cooked through, pour the broth and solids over the reserved noodles and sprinkle with black pepper to finish.
- Sauté pork belly and green onion in a pan, then add chili powder and ma la sauce to create a chili oil base.
- Add water and bone soup ramen powder, bring to a boil, then add noodles and fish cake to cook—remove noodles first before they become too soft.
- Add oyster mushrooms, cabbage, tofu, and Chinese broccoli to the broth to cook, then combine with the noodles and finish with a sprinkle of black pepper.
Cooking tips 💡
- Do not boil the noodles throughout the entire process; removing them midway prevents them from becoming soggy while vegetables cook.
- For a stronger, more intense ma la flavor, increase the ma la sauce to up to 2 tablespoons according to taste.
- Instead of pork belly, you can use a small amount of cooking oil and sauté green onions for a cleaner-tasting ma la tang.
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