Tan-Men
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
2
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Calories
553 kcal
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Course
Main Course
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Cuisine
Japanese
Tan-Men
Description
Tan-Men brings together ramen noodles with a flavorful broth made from hot water infused with Chuka Dashi or an Asian-style chicken stock. The soup includes a variety of vegetables such as wood ear mushrooms, green onions, cabbage, carrot, and bean sprouts, adding different textures to the dish. Pork belly slices are cook-stir-fried briefly with neutral oil and sake to develop depth in flavor before combining with the noodles.
The broth is light yet savory, driven by the umami-rich dashi base, while the vegetables provide freshness and crispness when cooked briefly. The pork adds a tender, fatty note to the dish. The ramen noodles are boiled separately to maintain their texture before being combined with toppings and broth.
This dish can be served immediately once assembled, providing a balance of soft noodles, tender meat, and vegetables in a clear, flavorful broth. It makes a filling option for a home-cooked lunch or dinner. Timing the preparation of each component ensures the vegetables stay fresh and the pork is flavorful without becoming dry.
Ingredients
- 6 pieces dried wood ear mushroom 0.14 oz, 4 g
- 3 green onion or scallions
- 4–5 leaves green cabbage
- 2 inches carrot
- 4 oz bean sprout
- 1 Tbsp neutral oil (for stir-frying)
- 4 oz pork belly sliced
- 1 Tbsp sake
- ⅛ tsp black pepper freshly ground
- ¼ tsp kosher salt Diamond Crystal brand
- 1 tsp sesame oil toasted
For the Noodles
- water (for boiling the noodles)
- 2 ervings ramen noodles 10-12 oz or 283-340 g fresh noodles, fresh
For the Chicken Stock (3⅓ cups or 800 ml) (see Notes for homemade stock)
- 4 tsp dashi for my homemade recipe, please click here; please read the blog post about Asian chicken stock vs. Western chicken stock; it‘s recommended to use Asian chicken stock for this recipe, Chinese seasoning aka Chuka Dashi
- 3⅓ cups water (hot)
Instructions
- Gather all the ingredients.
To Make the Soup
- In a medium saucepan, dissolve 4 tsp Chuka Dashi (Chinese seasoning) in 3⅓ cups water (hot). Mix well and bring to a boil, then set aside. Alternatively, you can use my homemade chicken stock recipe.
To Prepare the Ingredients
- In a small bowl, add 6 pieces dried wood ear mushrooms and add just enough water to cover them. Rehydrate until soft and squeeze to remove the water. Cut 3 green onions/scallions into 2-inch (5-cm) pieces.
- Cut 4–5 leaves green cabbage into bite-size pieces. Cut 2 inches carrot into thin slabs and then cut them in half. Rinse 4 oz bean sprouts under running water.
To Cook the Toppings
- Start preparing a big pot of water to cook noodles. While waiting, heat the wok or large frying pan on medium-high heat. Once it’s hot, add 1 Tbsp neutral oil and swirl the oil around to coat the wok. Then, add 4 oz sliced pork belly and cook until no longer pink.
- Add 1 Tbsp sake to the meat and quickly stir. Then, add the wood ear mushrooms, green onion, and carrot.
- Add the cabbage and bean sprouts.
- Season with ⅛ tsp freshly ground black pepper and ¼ tsp Diamond Crystal kosher salt.
- Once the cabbage is tender, add the chicken stock and 1 tsp toasted sesame oil and bring to a simmer.
To Cook the Noodles
- When the water is boiling, add 2 servings fresh ramen noodles by loosening them up with your hands. Cook the noodles according to the package instructions and drain well.
To Serve
- Divide the cooked noodles into two bowls. Add the toppings and soup over the noodles and serve immediately.
- A dash of white pepper is great for enhancing the noodles‘ flavor.
To Store
- Keep the leftovers in separate airtight containers: the toppings, soup, and noodles (uncooked). Store them in the refrigerator for up to 3 days or in the freezer for a month. Cook the noodles right before you serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 36g | 12% |
| Protein | 14g | 28% |
| Fat | 43g | 66% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 194mg | 8% |
| Potassium | 394mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 4488IU | 90% |
| Vitamin C | 16mg | 18% |
| Calcium | 132mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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