Tantanmen Ramen: Japanese Noodle Soup Recipe

the components

In fact

the preparation

  1. For the egg ramen

  2. Boil the eggs for about 6 minutes until they are soft as wax. Meanwhile, peel and chop the garlic. Put the soy sauce in a bowl with 8 tablespoons of water, sugar and garlic and stir until the sugar dissolves. Wash the eggs, peel them, add the marinade, leave and set aside.

  3. Beef for beef

  4. Peel and finely chop or grate the ginger and garlic. Peel the shallots and cut them into fine dice. Heat the oil in a pan and sauté the garlic, ginger and shallots. Add the bean paste and mix. Add the beef to the pan and mix well. Season with soy sauce and fry until there is no more liquid in the pan. Then set aside.

  5. For the soup base (tare)

  6. Mix sugar, soy sauce, sesame paste, sesame and chili oil in a bowl. In a saucepan, heat chicken stock and soy milk over low-medium heat, but do not boil.

  7. In another pot, bring salted water to a boil. Wash the pak choi and cut lengthwise into strips. Wash the bamboo shoots. Blanch the pak choi and bamboo shoots for 1-2 minutes, rinse with cold water and set aside.

  8. Cook the ramen in the same water as per the package directions.

  9. To serve the ramen, divide the spicy soup into bowls. Then pour in the soy milk broth. Add ramen noodles to the soup, top with pak choi, bamboo shoots and minced meat, top with sesame seeds and garnish with chili. Finally, cut the eggs in half, add to the soup and serve.

Japanese Ramen Eggs, Ajitsuke Tamago, you can use it in many ramen recipes. They are a typical addition to ramen soups. Actually, the eggs should be at least overnight, this quick variation takes on a nice spicy flavor because of the garlic after just 15 minutes. There are also recipes Ajitsuke Tamagowhere Mirin is added to the marinade.

What is Tantanmen Ramen?

Tantanmen Ramen is a Japanese variant of the Chinese dish “Dandanmian”, also known as “Dan Dan Noodles” or “Dan Dan Mian”, from the Sichuan region. Dan dan noodles are a spicy dish seasoned with Sichuan pepper or Sichuan pepper oil, with a sauce covering the noodles. The Japanese version is served with soup.

The name of the dish is said to come from the Chinese street vendors, “dan dan”, who carried pots or baskets through the streets on poles slung over their shoulders. There are different spellings, including Tantanmen Ramen, Tan Tan Men, or simply Tan Tan Ramen.

The Japanese version is based on the same ingredients as dandan noodles, but is topped with a spicy soup, which in some recipes is also lengthened and cooked with soy milk. Instead of sesame paste, you can use peanut butter if you can’t get tahini. Vegetables, like pak choi or bamboo shoots, are optional. However, it goes perfectly with the dish, even the typical ramen egg.

Spicy soup base for ramen: tara

The dish is designed to be spicy from the start. You can increase or decrease this according to your taste with the amount of soup base, tare. This tare is usually prepared separately from the broth and added to the bowl of ramen first. This allows the ramen restaurant chef to vary the broth individually for their guests, making it spicier or spicier. So we do the same thing in the above recipe. However, you can also mix tara directly with soy milk broth, heat together and season to taste.

Vegetarian Tantan Men

You can make vegetarian Tantanmen Ramen with chicken broth instead of vegetable broth and beef with mushrooms such as mushrooms or mushrooms. For an equally flavorful garnish, finely chop the mushrooms and cook them with ginger, garlic, and umami as per the recipe. If you want to enjoy vegan Tantanmen Ramen and don’t want to run out of mince-like ingredients, use chopped smoked tofu or soy flakes, for example. Simply omit the egg and use vegetable broth and your vegan Tantanmen Ramen is ready to serve.

How do you eat ramen properly?

Not only with Tantanmen Ramen, but you’re probably asking yourself: how do you actually eat ramen? Ramen is eaten quickly and especially slurped. Quickly, so that the noodles absorb the soup and do not become too soft. In Japan or China, ramen is often eaten during a short lunch break or on the way home. Ramen kitchens are also often small eateries with limited space. Visitors, for example, sit directly at the counter next to the kitchen. Chinese or Japanese ramen eaters don’t need as much time to prepare ramen as elsewhere, and their soup hardly takes more than 10 minutes.

Tantanmen Ramen is eaten with chopsticks and a spoon. First you eat the noodles and fillings and at the end you sip the soup. Either with a spoon or like many locals straight from the container. Scoop a small amount of ramen between your chops and pull the noodles out of the soup completely so you don’t have an endless pile of noodles in front of you. Now pop the ramen into your mouth quickly.

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