Tantan ramen recipe
Fancy a homemade ramen that warms up your taste buds? Tantan Ramen is for you: a creamy sesame broth with just the right amount of heat, melting noodles, minced meat browned with garlic and ginger, topped with spring onions, crunchy vegetables and a runny egg... An explosion of flavors that's easy to prepare at home in just 30 minutes!
- Author
- iRASSHAi
- Prep Time
- 15 minutes
- Cooking Time
- 15 minutes
- Servings
- 2
Ingredients
- 500 ml chicken broth or dashi broth
- 2 tablespoons sesame paste (or tahini)
- 1 tablespoon miso
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili paste (rayu)
- 200 g minced meat (pork or chicken)
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- 1 small piece of grated ginger
- 1 tsp. neutral oil
- 2 portions ramen noodles
- Toppings: chopped spring onion, sesame seeds, soft-boiled egg, blanched pak choï, nori, etc.
Directions
- In a hot frying pan with a little oil, brown the garlic and ginger, then add the minced meat. Cook over medium heat for 5-7 minutes, until browned. Add soy sauce at the end of cooking. Set aside for later.
- Heat the stock in a saucepan. Stir in miso, sesame paste, soy sauce, rice vinegar, sesame oil and chili paste.
- Stir well to obtain a smooth, homogenous broth. Simmer over low heat for 5 minutes.
- Cook ramen noodles according to package instructions (usually 3-4 minutes). Drain and rinse quickly with hot water.
- Divide noodles between two bowls. Pour the hot broth over the noodles. Add meat, vegetables (pak choï, nori), halved soft-boiled egg, and sprinkle with spring onion and sesame seeds.
