Name: Tan Tan Ramen (Tantanmen)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: For the Soup Seasonings (“Tare“):; 2 Tbsp Japanese sesame paste (neri goma) (substitute it with Chinese sesame paste or tahini, or make my Neri Goma recipe); 1 tsp miso (I use my favorite miso by Hikari Miso; most types will work, with the exception of Saikyo and Hatcho varieties; try different miso types to create a slightly different flavor for the soup broth); 1 Tbsp soy sauce; 1 tsp rice vinegar (unseasoned); 1 Tbsp la-yu (Japanese chili oil) (use store bought or make my quick and easy Homemade La-yu); For the Pork Mixture:; 1 knob ginger (1 inch, 2.5 cm); 2 cloves garlic; 1 Tbsp neutral oil; 6 oz ground pork (use meat alternatives or chopped mushrooms for vegan/vegetarian); 1 Tbsp sake (substitute it with Chinese rice wine or dry sherry); 1 Tbsp doubanjiang (spicy chili bean paste) (use either the spicy or non-spicy type, or use gluten-free doubanjiang); 2 tsp soy sauce (use gluten-free soy sauce for GF); For the Soup Broth:; 1½ cups chicken stock/broth (plus more to dilute the broth, as desired; use salted or unsalted; you will adjust the salt level to taste in the final stage of seasoning the ramen broth); 1½ cups unsweetened soy milk (plus more to make the broth creamier, as desired); Diamond Crystal kosher salt (for seasoning the broth, to taste); For the Ramen:; 1 head Shanghai bok choy; 2 servings fresh ramen noodles (10–12 oz or 283–340 g fresh noodles; 6.3 oz or 180 gdry ramen noodles; I use medium-thick, wavy ramen noodles by Myojo; you can also useGF ramen noodlesfor gluten-free)

Ingredients

(Servings: 2)

2 Tbsp Japanese sesame paste (neri goma) (substitute it with Chinese sesame paste or tahini, or make my Neri Goma recipe)

1 tsp miso (I use my favorite miso by Hikari Miso; most types will work, with the exception of Saikyo and Hatcho varieties; try different miso types to create a slightly different flavor for the soup broth)

1 Tbsp soy sauce

1 tsp rice vinegar (unseasoned)

1 Tbsp la-yu (Japanese chili oil) (use store bought or make my quick and easy Homemade La-yu)

1 knob ginger (1 inch, 2.5 cm)

2 cloves garlic

1 Tbsp neutral oil

6 oz ground pork (use meat alternatives or chopped mushrooms for vegan/vegetarian)

1 Tbsp sake (substitute it with Chinese rice wine or dry sherry)

1 Tbsp doubanjiang (spicy chili bean paste) (use either the spicy or non-spicy type, or use gluten-free doubanjiang)

2 tsp soy sauce (use gluten-free soy sauce for GF)

1½ cups chicken stock/broth (plus more to dilute the broth, as desired; use salted or unsalted; you will adjust the salt level to taste in the final stage of seasoning the ramen broth)

1½ cups unsweetened soy milk (plus more to make the broth creamier, as desired)

Diamond Crystal kosher salt (for seasoning the broth, to taste)

1 head Shanghai bok choy

2 servings fresh ramen noodles (10–12 oz or 283–340 g fresh noodles; 6.3 oz or 180 gdry ramen noodles; I use medium-thick, wavy ramen noodles by Myojo; you can also useGF ramen noodlesfor gluten-free)

Tan Tan Ramen (Tantanmen)

Ingredients

For The Soup Seasonings (“tare“)

For The Pork Mixture

For The Soup Broth

For The Ramen

Steps

Nutrition Facts

Comments

Tan Tan Ramen (Tantanmen)

Ingredients

For The Soup Seasonings (“tare“)

For The Pork Mixture

For The Soup Broth

For The Ramen

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts