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Tantanmen Ramen
The heat of spicy ground pork balanced by the sweetness of soy milk. A simple, quick version for making great ramen.
Prep
15 min
Cook
15 min
Serves
4
Ingredients
For:
4
servings
- 1300 ml chicken stock≈ 1,25 kg
- 450 ml soy milk (unsweetened)≈ 450 g
- 400 g fresh ramen (Japanese noodles)
- 4 baby bok choy
- 2 eggs
Spicy ground pork
- 1 tbsp vegetable oil
- 3 cloves garlic
- 300 g ground pork
- 1 tsp chopped ginger
- 2 tbsp doubanjiang
- 1 tbsp soy sauce
- 1 tbsp sake
Seasoning paste
- 60 g Japanese sesame paste
- 2 tbsp soy sauce
- 2 tbsp white vinegar
- 4 tbsp spring onions (white part only, finely chopped)
- 1 tbsp chili oil
Method
Spicy ground pork
- 1Heat the vegetable oil in a pan over high heat. Add the finely chopped garlic, the pork, and the ginger, and cook until the meat is almost done.
- 2Add the doubanjiang, cook for one more minute. Then deglaze with the soy sauce and sake. Lower the heat and simmer until the excess moisture evaporates (2-3 minutes). Set aside.
Seasoning paste
- 3Mix the sesame paste, soy sauce, white vinegar, spring onions, and chili oil. Set aside.
Soup
- 4Bring the chicken stock to a boil, add the soy milk to make your soup broth.
- 5In boiling water, cook (separately) a soft-boiled egg (5 minutes after the water starts boiling), the bok choy (3 minutes), and the ramen (follow the package instructions).
- 6In each bowl prepared for serving the ramen, place some seasoning paste, then the soup broth and the ramen. Top with the spicy ground pork, the bok choy, and half an egg. You can also slice the remaining green part of the spring onions and sprinkle it over the bowl.
Notes
If needed, replace the doubanjiang with another spicy fermented bean and soy chili bean paste, such as Korean Gochujang or Hong Kong-style Toban Djan. If needed, replace the Japanese sesame paste with peanut butter rather than tahini. Mix oil and chili powder, let it rest, and recover this red, spicy oil. It keeps very well. Here's the recipe I use personally: Asian chili oil.
