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Tan Tan Ramen

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Tan Tan Ramen is a bold and flavorful Japanese noodle dish inspired by the Chinese Sichuan-style Dan Dan Noodles. This comforting bowl features a rich, creamy, and spicy broth infused with sesame and chili flavors, paired with chewy ramen noodles and topped with seasoned ground meat, crisp vegetables, and a hint of nuttiness. Perfect for those who love a balance of heat, umami, and deep, comforting flavors, this ramen is a must-try for any noodle lover!

Ingredients

Scale

For the Broth:

  • 2 cups chicken or vegetable broth
  • 1 cup unsweetened soy milk (or regular milk for a creamier texture)
  • 2 tablespoons white miso paste
  • 2 tablespoons tahini (or Chinese sesame paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 tablespoon chili oil (adjust to taste)
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger

For the Meat:

  • ½ pound ground pork or ground chicken
  • 1 teaspoon soy sauce
  • 1 teaspoon mirin (or honey)
  • ½ teaspoon sesame oil
  • ¼ teaspoon white pepper

For the Noodles and Toppings:

  • 2 portions ramen noodles
  • ½ cup bok choy, chopped
  • 2 green onions, sliced
  • 1 soft-boiled egg, halved
  • 1 teaspoon toasted sesame seeds
  • Extra chili oil for garnish

Ingredient Highlights

  • Tahini/Sesame Paste: Gives the broth its signature nutty and creamy flavor.
  • Miso Paste: Adds deep umami richness to balance the spice.
  • Chili Oil: Provides the signature heat that makes this ramen irresistible.
  • Soy Milk: Creates a silky broth without making it too heavy.
  • Ramen Noodles: Use fresh or dried ramen for the best texture.

Instructions

Prepare the Broth:

  1. Sauté the Aromatics: In a pot over medium heat, add a small amount of oil and sauté the minced garlic and grated ginger until fragrant (about 1 minute).
  2. Mix the Base: Stir in the miso paste, tahini, and chili oil, cooking for another 30 seconds to enhance the flavors.
  3. Add the Liquids: Pour in the chicken broth, soy sauce, rice vinegar, and sugar. Stir well and bring to a gentle simmer.
  4. Finish with Soy Milk: Lower the heat and stir in the soy milk. Let the broth heat through but avoid boiling to keep it creamy.

Cook the Meat:

  1. Sauté the Meat: In a separate pan, heat sesame oil over medium heat. Add the ground pork or chicken and cook until browned.
  2. Season: Stir in soy sauce, mirin, and white pepper. Cook for another 2-3 minutes until fully absorbed.

Cook the Noodles and Assemble:

  1. Boil the Noodles: Cook the ramen noodles according to package instructions. Drain and divide into two bowls.
  2. Blanch the Bok Choy: Quickly blanch the bok choy in boiling water for 30 seconds, then drain.
  3. Assemble the Bowls: Ladle the hot broth over the noodles. Top with the seasoned meat, bok choy, green onions, soft-boiled egg, and toasted sesame seeds.
  4. Garnish: Drizzle extra chili oil for extra heat if desired.

Nutrition

Find it online: https://herbites.com/tan-tan-ramen/