Tantanmen – Ramen épicé au thermomix

What's in it

14 parts read from its 17 ingredient lines, its title and its method.

Broth base

• Chicken “Cube de bouillon de volaille - 1”
• Soy milk “Lait de soja - 400 grammes”

Tare and seasoning

• Soy sauce (shoyu) “Sauce soja salée - 4 cuillères à soupe”
• Miso “Pâte miso - 2 cuillères à café”
• Sesame paste or tahini “Crème de sésame - Tahini - 2 cuillères à soupe”
• Vinegar “Vinaigre de riz - 1 cuillère à café”

Aroma oil

• Sesame oil “Huile de sésame - 40 grammes”

Noodles

• Ramen noodles, kind not stated “Nouilles chinoises - 250 grammes”

Toppings

• Ground pork or other minced meat “Haché de porc - 300 grammes”
• Sweet corn “Maïs en conserve - 150 grammes”
• Spinach “Épinards surgelés - 200 grammes”
• Sesame seeds “Crème de sésame - Tahini - 2 cuillères à soupe”
• Chili flakes or togarashi “Piment de Cayenne - 0.75 cuillère à café”

How it is served

• Served in soup from the method

Against the usual Tantanmen

It has 3 of the 4 parts of the usual Tantanmen: sesame paste or tahini, ground pork or other minced meat and greens (spinach or bok choy). Not on it: chili oil (rayu).

Less usual for the style: sweet corn (in 11% of Tantanmen recipes), spinach (in 14% of Tantanmen recipes) and chili flakes or togarashi (in 22% of Tantanmen recipes).

The Japanese take on Sichuan dan dan noodles: a broth thick with sesame paste and hot with chili oil, topped with spiced ground pork and greens such as bok choy or spinach. It is also made without soup (shirunashi) or cold.