Hiyashi Tantanmen (Chilled Spicy Ramen)

Name: Hiyashi Tantanmen (Chilled Spicy Ramen)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 tsp cooking oil; 100 g ground pork; salt and pepper; 30 g Japanese leeks (naganegi); ½ tbsp chili bean sauce; 1 tsp yellow miso paste (awase miso); 300 ml soy milk; ½ tbsp Chinese-style chicken bouillon powder (granules); ½ tbsp yellow miso paste (awase miso); ½ tbsp toasted sesame oil; ½ tbsp oyster sauce; 2 tbsp ground sesame seeds; 1 tsp chili oil (rayu); 1 tsp soy sauce; ½ tsp sugar; ½ tsp ginger paste; ½ tsp garlic paste; 2 portions ramen noodles; 2 soft boiled eggs; ½ Japanese or Persian cucumber; 1 tomato; 2 tbsp chopped green onions

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2 servings
Course
Main Course, Lunch
Cuisine
Fusion, Japanese

Hiyashi Tantanmen (Chilled Spicy Ramen)

Celia Wu

Report

Crafted with ease and taste in mind, this recipe is a great choice.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1 tsp cooking oil
100 g ground pork
salt and pepper
30 g Japanese leeks (naganegi) finely diced
½ tbsp chili bean sauce (tobanjan)
1 tsp yellow miso paste (awase miso)
300 ml soy milk

Tare (Base Sauce)

½ tbsp Chinese-style chicken bouillon powder (granules)
½ tbsp yellow miso paste (awase miso)
½ tbsp toasted sesame oil
½ tbsp oyster sauce
2 tbsp ground sesame seeds
1 tsp chili oil (rayu)
1 tsp soy sauce
½ tsp sugar
½ tsp ginger paste
½ tsp garlic paste

Noodles and Toppings

2 portions ramen noodles
2 soft boiled eggs halved
½ Japanese or Persian cucumber julienned
1 tomato medium size, sliced
2 tbsp chopped green onions

Add to Shopping List

Instructions

Heat a pan on medium and add 1 tsp cooking oil. Add 100 g ground pork and season with a pinch of salt and pepper. Once browned, add 30 g Japanese leeks (naganegi), ½ tbsp chili bean sauce and 1 tsp yellow miso paste (awase miso).
Stir fry until the ingredients are evenly distributed and the pork is cooked through, then remove from the heat and set aside for later.
Add the tare (sauce) ingredients to a saucepan and heat on low while stirring continuously. Once the sugar and chicken bouillon powder have completely dissolved, remove from the heat (no need to cook fully).
Pour 300 ml soy milk into a measuring jug and pour in the tare mixture.
Mix well, cover and refrigerate until it's time to serve.
Bring a pot of water to a rolling boil and add 2 portions ramen noodles. Boil for 30 seconds to 1 minute longer than the instructions state. Prepare a bowl of ice-cold water with a mesh sieve placed on top. Drain the cooked ramen noodles and transfer straight to the ice water to cool.
Once nicely cold, drain the noodles and divide them between serving bowls. Pour the broth over the top and garnish with the seasoned ground pork, soft boiled eggs and your choice of summer vegetables.