Tantanmen Ramen
User Reviews
4.7
22 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
1 serving
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Calories
1205 kcal
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Course
Main Course, Soup
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Cuisine
Japanese-Chinese Fusion
Tantanmen Ramen
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This easy Tantanmen recipe makes a comforting bowl of spicy ramen in under thirty minutes. With thick noodles in a rich, sesame-infused broth, it's ramen-shop worthy in taste but fairly effortless to make.
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Ingredients
Nikumiso Topping
- 1 teaspoon vegetable oil
- 50 grams ground pork
- 2 teaspoons tianmian sauce (or hoisin sauce)
- 1 teaspoon soy sauce
Sesame Taré
- 1 tablespoon sesame seeds 7 grams ground, toasted
- 1 ½ tablespoons tahini
- 1 teaspoon rayu (or other chili oil)
- 1 teaspoon sesame oil toasted
Tantanmen Broth
- 1 tablespoon vegetable oil
- 25 grams ground pork
- 20 grams scallion 2 stems, minced, stems
- 5 grams ginger (grated)
- 5 grams garlic (grated)
- ¼ teaspoon Sichuan peppercorn optional, ground
- 1 tablespoon soy sauce
- 2 teaspoons doubanjiang
- 1 ½ cups chicken stock low sodium
For Serving
- 130 grams ramen noodles fresh
- spinach (or mustard greens)
Instructions
- Mix the Tianmian sauce and soy sauce into the ground pork to marinate.
- Grind the toasted sesame seeds using a mortar and pestle or spice grinder and add them to your serving bowl along with the tahini, rayu, and toasted sesame oil.
- Set a pot of water on the stove to boil. When the water comes to a boil, blanch the spinach or mustard greens, chill in cold water, and cut into bite-sized pieces. Do not drain the boiling water.
- To make the Nikumiso, add a teaspoon of vegetable oil to a frying pan over medium-high heat. Add the marinated ground pork and stir-fry, using a spatula to break up the pork into small crumbs. When the meat is cooked, transfer it out of the pan and into a bowl.
- Put the pan back on the heat and add a tablespoon of vegetable oil along with the remaining 25 grams of ground pork, minced scallion stems, ginger, and garlic. Stir-fry the mixture, breaking up the pork into small crumbles with a spatula.
- When the meat is cooked, add the Sichuan pepper, soy sauce, and doubanjiang. Continue stir-frying until all of the liquid has evaporated and the mixture starts to brown.
- Add the chicken stock and bring the mixture to a boil. Turn down the heat to keep the soup warm.
- Boil the ramen noodles according to the package directions.
- When the noodles are almost done, turn up the heat on the soup to return it to a boil. Whisk the hot soup into the sesame sauce in the serving bowl.
- Drain the ramen and add it to the soup.
- Top the Tantanmen with the Nikumiso and garnish with mustard greens and scallions.
Nutrition Information
Show Details
Calories
1205kcal
(60%)
Carbohydrates
114g
(38%)
Protein
45g
(90%)
Fat
65g
(100%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
13g
(76%)
Monounsaturated Fat
28g
(140%)
Cholesterol
65mg
(22%)
Sodium
4689mg
(195%)
Potassium
1167mg
(25%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
270IU
(5%)
Vitamin C
10mg
(11%)
Calcium
205mg
(21%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 1serving
Amount Per Serving
Calories 1205 kcal
% Daily Value*
| Calories | 1205kcal | 60% |
| Carbohydrates | 114g | 38% |
| Protein | 45g | 90% |
| Fat | 65g | 100% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 28g | 140% |
| Cholesterol | 65mg | 22% |
| Sodium | 4689mg | 195% |
| Potassium | 1167mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 205mg | 21% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
22 reviews
Excellent
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