Ramen façon tantanmen - tan tan ramen

What's in it

17 parts read from its 21 ingredient lines and its title.

Broth base

• Stock, kind not stated “1/2 cube de bouillon”
• Soy milk “100 ml de lait de soja (ou crème de soja+eau)”

Tare and seasoning

• Soy sauce (shoyu) “1 cuillère à soupe de sauce soja”
• Miso “1/2 cuillère à café de pâte de miso (blanc)”
• Sesame paste or tahini “1/2 cuillère à soupe de tahini”
• Vinegar “1 cuillère à café de vinaigre de riz”

Noodles

• Ramen noodles, kind not stated “100 gr de nouilles ramen (ici fraiches)”

Toppings

• Ground pork or other minced meat “100 gr de bœuf haché (ou porc)”
• Beef “100 gr de bœuf haché (ou porc)”
• Boiled or soft egg “1 œuf (optionnel)”
• Scallion or negi “2 cuillère à café d'oignon vert”
• Bean sprouts “10 gr de pousses de soja (optionnel)”
• Sweet corn “35 gr de grains de maïs cuits”
• Spinach “50 gr d'épinards frais (ou pak choï)”
• Bok choy “50 gr d'épinards frais (ou pak choï)”
• Sesame seeds “1 cuillère à café de graines de sésame”
• Chili flakes or togarashi “1 pincée de flocon de piment (gochugaru, +/-)”

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: beef (in 7% of Tantanmen recipes), boiled or soft egg (in 22% of Tantanmen recipes), bean sprouts (in 18% of Tantanmen recipes), sweet corn (in 11% of Tantanmen recipes) and spinach (in 14% 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.