Tantanmen - Ramen

Head over to our YouTube channel on how mum makes this ramen. https://youtu.be/mqwHjUU7xZY

TanTanMen (Japanese Ramen)

Serves 2

Soup:

500ml Chicken stock

500ml unsweetened soy milk (bonsoy is a

good brand)

Pork Mixture:

200g pork mince

1 tbsp white miso

1 tbsp soy sauce

1 tbsp sake

1 tsp chilli oil

small knob ginger chopped finely

2 cloves garlic finely chopped

Toppings & Tare:

1 tbsp sesame paste

chilli oil (optional)

2 eggs

2 x ramen noodles (dry or fresh)

small amount of spring onion as garnish

(chopped finely)

bok choy

50g pork mixture (you can freeze the rest)

Serves 2

Method:

1. Fry pork mince in a fry pan or wok on high heat.

2. Once the mince changes colour, add in your soy sauce, miso paste and sake.

3. Simmer on low heat until liquid evaporates. Set aside.

4. Boil your eggs. We like to have the eggs still slightly runny, which for us took

just over 5 mins once the water was boiling.

5. Boil chicken stock & soy milk and turn the heat off just before it boils so that

the milk doesn't curdle (season to taste).

6. In a noodle bowl, add your “tare” consisting of sesame paste, chilli oil and rice

vinegar.

7. Cook ramen noodles (dry or fresh) and drain.

8. Add your soup into the noodle bowl and give it a mix, so the “tare” mixes in

with the soup, add cooked noodles.

9. Add your toppings of bok choy, spring onion, eggs and pork.

Notes:

For the sesame paste, you can either buy a bottle from an Asian grocery or, if

you’d like to try and make it yourself, toast sesame seeds (around 100 grams) in

a frypan on low to medium heat. Remember to stir constantly so that the seeds

do not burn. This should take about 10 mins to change colour. Whilst we used a

dedicated bowl to ground our sesame, you can blitz in a mixer. Blitz until it

becomes smooth, and