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Hiyashi Tantanmen (Chilled Spicy Ramen)
5 from 2 votes

Hiyashi Tantanmen (Chilled Spicy Ramen)

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

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

Ingredients

  • 1 tsp neutral cooking oil generic cooking oil
  • 100 g ground pork
  • salt
  • black pepper
  • 30 g Japanese leek finely diced, naganegi
  • ½ tbsp chili bean sauce (tobanjan)
  • 1 tsp yellow miso paste awase miso
  • 300 ml soy milk
Tare (Base Sauce)
  • ½ tbsp chicken bouillon powder Chinese-style, granules
  • ½ tbsp yellow miso paste awase miso
  • ½ tbsp sesame oil toasted
  • ½ tbsp oyster sauce
  • 2 tbsp sesame seeds ground
  • 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 egg halved, soft boiled
  • ½ cucumber julienned, Japanese or Persian varieties
  • 1 tomato medium size, sliced
  • 2 tbsp green onion chopped

Instructions

    Cup of Yum
  1. 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).
  2. Stir fry until the ingredients are evenly distributed and the pork is cooked through, then remove from the heat and set aside for later.
  3. 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).
  4. Pour 300 ml soy milk into a measuring jug and pour in the tare mixture.
  5. Mix well, cover and refrigerate until it's time to serve.
  6. 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.
  7. 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.