Ramensoep: winterse ramen met snelle bouillon vol specerijen - Culy

What's in it

12 parts read from its 22 ingredient lines, its title and its method.

Broth base

• Stock, kind not stated “200 ml bouillon”
• Soy milk “200 ml cashewdrink of sojadrink”

Tare and seasoning

• Soy sauce (shoyu) “1 eetlepel sojasaus”
• Miso “1 theelepel miso”
• Sesame paste or tahini “1 eetlepel sesampasta”
• Vinegar “1 theelepel rijstazijn”

Aroma oil

• Chili oil (rayu) “1 theelepel chili-olie”

Noodles

• Ramen noodles, kind not stated “75 gram noedels”

Toppings

• Ground pork or other minced meat “100 gram gehakt (of tofu)”
• Sesame seeds “Sesamzaadjes”
• Tofu “100 gram gehakt (of tofu)”

How it is served

• Served in soup from the method

Why it looks like Tantanmen

It names no style, but it has 3 of the 4 parts of the usual Tantanmen: sesame paste or tahini, chili oil (rayu) and ground pork or other minced meat. Not on it: greens (spinach or bok choy).

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.