Tantanmen

Let me guess! You were craving some ramen, so spent 30 minutes driving, another 10 minutes finding a parking space, and 10 more minutes waiting for the ramen in the restaurant. But what if you can actually make authentic Japanese ramen in 15 minutes? What do you say?

Tantanmen (2 servings)

Ingredients:

• 2 cloves garlic
• 1 small knob of ginger
• 2 green onions
• 2 baby bok choy
• 2 tbsp roasted peanuts, to garnish
• 1 tbsp chili oil (can substitute neutral oil)
• 7 oz (200g) ground pork (or ground chicken, chopped mushrooms)
• 3.5 oz (100g) mung bean sprouts
• 2 servings ramen noodles (or any Asian wheat noodles)
• Small pinch of toasted sesame seeds, to garnish
• Soft-Boiled Eggs, to serve

Pork Topping:

• 1/2 tsp sugar
• 1 tbsp Chinese chili bean paste (doubanjiang)
• 1 tbsp oyster sauce
• 1 tbsp sake (or mirin, soju, shaoxing wine) (optional)

Tare (soup seasoning):

• 2 tbsp peanut butter (or Japanese sesame paste, Tahini)
• 1 tbsp chili oil
• 1 tsp white vinegar
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1/4 tsp Sichuan peppercorn-flavored oil (optional)

Broth:

• 1 cup (240ml) water
• 2 cups (480ml) unsweetened soy milk
• 1 tbsp chicken bouillon powder

Instructions:

PREP INGREDIENTS

1. Finely chop the garlic cloves and grate a small knob of ginger (1/2 tsp). Thinly slice the green onions, separating the whites and greens. Cut the bok choy in half (or a quarter) lengthwise.

2. Chop the peanuts into small pieces.

MAKE SPICY PORK TOPPING

1. To make the sauce, in a small container, mix together the sugar, Chinese chili bean paste, oyster sauce, and sake.

2. In a wok (or pan), add 1 tablespoon of chili oil. Heat it over medium heat. Once it’s heated, add the ground pork. Break up the pork. Cook until no longer pink. Add white parts of green onions, ginger, and garlic. Saute for 1 minute or until fragrant.

3. Increase the heat to high. Pour in the sauce. Stir around and show me your wok skills. Once most of the liquid has evaporated and the pork is cooked through, turn the heat off. Set aside.

MAKE TARE

1. In a separate container, mix together the peanut butter, chili oil, vinegar, soy sauce, and mirin. (If you have tsuyu, add 2 tablespoons of tsuyu instead of soy sauce and mirin.)

2. Optionally, add Sichuan peppercorn-flavored oil.

NOTE:

• If you’re allergic to peanuts, you can substitute with Japanese sesame paste (neri goma) or Tahini.

MAKE BROTH

1. In a pot, mix together the water, soy milk, and chicken bouillon powder.

2. Place it over low heat. Simmer until it gets warm. (Do NOT put a lid on.)

PREP NOODLES & TOPPINGS

1. Meanwhile, bring a pot to a boil. Once it starts to boil, blanch the bok choy for 1 minute. Remove and place them on a tray.

2. To the same water, add a handful of mung bean sprouts. Blanch for 30 seconds. Take them out and place them on the tray. Set aside.

3. In the same water, cook the noodles according to the package instructions. Shake off the excess water.

ASSEMBLE

1. Add half of the tare and half of the broth to each bowl. Stir to combine.

2. Divide the noodles into the bowls. Try to spread the noodles as wide as you can. Top with mung bean sprouts, bok choy, pork, green onions, sesame seeds, peanuts, and Soft-Boiled Eggs. Drizzle with a little bit of chili oil. Enjoy~!

WATCH FULL VIDEO 

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