Tan Tan Ramen (Tantanmen)
Tan Tan ramen is a spicy Japanese noodle soup with Chinese origins. It's rich and creamy with a spicy kick, perfect for those cravings of a warm bowl of ramen.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp Sesame paste (may substitute with peanut butter)1
- 2 tbsp soy sauce
- 1 tbsp chili oil, more or less to preference
- 1 tsp rice vinegar
- 2 cups chicken stock2
- 2 cups non-dairy milk (oat or soy milk works)
- 1 tbsp neutral oil, for frying
- 285 g ground pork (may also use ground beef, turkey, chicken, or plant-based meats)
- 1 tsp ginger, grated
- 2 cloves garlic, grated
- 1 tbsp doubanjiang (spicy chili bean paste), more or less to preference 3
- 1 tbsp mirin
- 1/2 tbsp soy sauce
- 1/2 tsp sugar
- 2 servings ramen noodles4
- Leafy greens (bok choy, gai lan, or spinach)
- 1 scallion, chopped
- Soft-boiled egg (you could also use ramen eggs, which should be prepared prior)
- Chili oil, to taste
Instructions
- 1
Combine all the ingredients together for the tare and mix until smooth.
- 2
Divide the mixture evenly into two bowls and set aside.
- 3
In a sauce pot, combine together the chicken stock and non-dairy milk. Mix well.
- 4
Bring to a low simmer, then cover and keep warm until ready to serve.
- 5
Heat the oil in a pan over medium heat. Add in the ground pork and cook until no longer pink, stirring frequently to avoid burning.
- 6
Add in the ginger, garlic, and doubanjiang. Stir to coat the pork and saute until the aromatics are fragrant, about 2 minutes.
- 7
Add in the mirin, soy sauce, and sugar. Stir to combine and continue cooking until most of the liquid has evaporated, about 2 more minutes. Set aside and keep warm.
- 8
To a pot of boiling water, blanch your leafy greens for about one minute or until bright green and tender. Remove from the water, drain, and reserve for assembly.
- 9
Bring the water to a boil again, and cook the ramen noodles according to packaged instructions until softened with a slight chew.
- 10
Divide the warmed broth between your two bowls. Mix well to evenly incorporate the tare with the broth.
- 11
Add in a serving of ramen noodles to each bowl. Top with the ground pork mixture, blanched leafy greens, scallions, ramen egg, and a drizzle of chili oil, if desired. Serve immediately.