Tantanmen Ramen (Vegan)
Thomas · gastroplant.com · 2022 · 2 / 2 bowls
Against 492 ramen recipes
Tantanmen, with 3 of the 4 usual parts; not on it: ground pork or other minced meat.
What's in it
13 parts read from its 21 ingredient lines, its title and its method.
- Broth base
- Vegetable or mushroom “1 quart vegetable broth ((1 liter) Salt-free or low salt)”
- Tare and seasoning
- Soy sauce (shoyu) “1 Tablespoon soy sauce”
- Miso “1 Tablespoon red miso”
- Sesame paste or tahini “1 Tablespoon Chinese sesame paste (See blog post for substitutions)”
- Chili bean paste (doubanjiang) “1 Tablespoon doubanjiang (See blog post for substitutions)”
- Aroma oil
- Chili oil (rayu) “chili oil bamboo shoots (to taste)”
- Noodles
- Fresh ramen noodles “2 servings fresh ramen noodles”
- Toppings
- Menma (bamboo shoots) “chili oil bamboo shoots (to taste)”
- Scallion or negi “2 scallions (Sliced thinly)”
- Mushrooms (shiitake, enoki, shimeji) “4 fresh shiitake mushrooms (stems removed, diced)”
- Bok choy “2 heads baby bok choy (quartered)”
- Tofu “1/2 block soft tofu ((about 8 ounces or 250 grams), cut into small cubes)”
- 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, chili oil (rayu) and greens (spinach or bok choy). Not on it: ground pork or other minced meat.
Less usual for the style: vegetable or mushroom (in 7% of Tantanmen recipes), menma (bamboo shoots) (in 3% of Tantanmen recipes), mushrooms (shiitake, enoki, shimeji) (in 18% of Tantanmen recipes) and tofu (in 7% 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.
Ingredients as published (21)
Tantanmen Ramen Broth
Simmer and steep
- 1 quart vegetable broth ((1 liter) Salt-free or low salt)
- 4 cloves garlic (Crushed)
- 3 slices ginger (Large coin-sized slices)
- 4 dried shiitake mushrooms (Small mushrooms, 2 if large)
Stir in after straining
- 1 Tablespoon red miso
- 1 Tablespoon doubanjiang (See blog post for substitutions)
- 1 Tablespoon Chinese sesame paste (See blog post for substitutions)
Stir-Fried Topping
- 3 Tablespoons peanut oil (Or other neutral high-smoke-point oil)
- 1/2 block soft tofu ((about 8 ounces or 250 grams), cut into small cubes)
- 4 fresh shiitake mushrooms (stems removed, diced)
- 8 ounces fresh brown mushrooms ((about 250 grams) trimmed and sliced)
- 4 cloves garlic (minced or pressed)
- 1 Tablespoon ginger (minced)
- 1 Tablespoon soy sauce
- 1 Tablespoon Shaoxing wine (or sake or vegetable broth)
- 1 teaspoon maple syrup (or other sweetener)
To Blanch / Boil
- 2 heads baby bok choy (quartered)
- 2 servings fresh ramen noodles
Garnish
- chili oil bamboo shoots (to taste)
- 2 scallions (Sliced thinly)
- chili oil (to taste, see blog post above)
Keep exploring
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