Ramen is one of those dishes I can’t get enough of. I’m a real soup lover and adore Asian cuisine with its rich flavors. The first Japanese recipe I shared here was a deliciously simple miso ramen. If you are a lover of Japanese ramen like me, then this Tan Tan Ramen is another recipe you won’t want to miss. Tan Tan ramen is a spicy, super flavorful soup with noodles, vegetables and seasoned minced pork. You could also use vegetarian minced meat or chopped mushrooms instead.
Tan Tan Ramen
- 200 gr minced pork (or substitute)
- 1 tbsp mirin
- 1 tbsp ginger (grated)
- 2 cloves of garlic (grated)
- 1 tsp miso paste
- 1 tsp sriracha
- 2 tbsp soy sauce
- 2 tbsp sesame paste/tahin
- 1 tsp rice vinegar
- 1/2 tsp sugar
- 1 tbsp chili oil (homemade)
- 400 ml chickenstock
- 400 ml soy milk/oat milk
- leafy greens (E.g. pakchoi, Chinese cabbage)
- Ramen noodles
- 1 spring onion (chopped)
Start marinating the minced meat by mixing the mirin, ginger, garlic, miso paste and sriracha through the meat. Set aside for 15 minutes to marinate.
In another bowl mix the soy sauce, sesame paste, rice vinegar, sugar and chili oil for the soup base.
Next, over low heat, heat the chicken broth with the milk in a saucepan. Make sure it does not start to boil, which may cause the milk to split.
Bring another pan of water to a boil and blanch the leafy vegetables. Scoop out the vegetables and then cook the ramen noodles in the same water according to the package directions. Drain and rinse the noodles with cold water.
In the meantime, heat a pan over high heat with a little bit of oil. Add the pork and fry until the pieces are crispy.
Divide the sesame paste between 2 bowls and pour the broth over it. Divide the noodles and vegetables between the bowls and spoon the crispy meat on top. Sprinkle some spring onion rings on top and add more chili oil to taste.