Tan Tan Ramen (Tantanmen)

justonecookbook.com · 2023 · 2

Against 492 ramen recipes

Tantanmen, with 4 of the 4 usual parts.

Get the method at justonecookbook.com →This page has the ingredients and how they compare. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

What's in it

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

Broth base: Chicken “1½ cups chicken stock/broth”
Soy milk “1½ cups unsweetened soy milk ((plus more to make the broth creamier, as desired))”
Tare and seasoning: Soy sauce (shoyu) “1 Tbsp soy sauce”
Miso “1 tsp miso”
Sesame paste or tahini “2 Tbsp Japanese sesame paste (neri goma)”
Chili bean paste (doubanjiang) “1 Tbsp doubanjiang (spicy chili bean paste)”
Vinegar “1 tsp rice vinegar (unseasoned)”
Tare made in the recipe a heading in the list
Aroma oil: Chili oil (rayu) “1 Tbsp la-yu (Japanese chili oil)”
Noodles: Fresh ramen noodles “2 servings fresh ramen noodles”
Toppings: Ground pork or other minced meat “6 oz ground pork ((use meat alternatives or chopped mushrooms for vegan/vegetarian))”
Mushrooms (shiitake, enoki, shimeji) “6 oz ground pork ((use meat alternatives or chopped mushrooms for vegan/vegetarian))”
Bok choy “1 head Shanghai bok choy”
How it is served: Served in soup from the method

Against the usual Tantanmen

It has 4 of the 4 parts of the usual Tantanmen: sesame paste or tahini, chili oil (rayu), ground pork or other minced meat and greens (spinach or bok choy).

Less usual for the style: tare made in the recipe (in 22% of Tantanmen recipes) and mushrooms (shiitake, enoki, shimeji) (in 18% 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 (17)

For the Soup Seasonings (“Tare“)

2 Tbsp Japanese sesame paste (neri goma)
1 tsp miso
1 Tbsp soy sauce
1 tsp rice vinegar (unseasoned)
1 Tbsp la-yu (Japanese chili oil)

For the Pork Mixture

1 knob ginger ((1 inch, 2.5 cm))
2 cloves garlic
1 Tbsp neutral oil
6 oz ground pork ((use meat alternatives or chopped mushrooms for vegan/vegetarian))
1 Tbsp sake ((substitute it with Chinese rice wine or dry sherry))
1 Tbsp doubanjiang (spicy chili bean paste)
2 tsp soy sauce ((use gluten-free soy sauce for GF))

For the Soup Broth

1½ cups chicken stock/broth
1½ cups unsweetened soy milk ((plus more to make the broth creamier, as desired))
Diamond Crystal kosher salt ((for seasoning the broth, to taste))

For the Ramen

1 head Shanghai bok choy
2 servings fresh ramen noodles

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