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–+ servings
Tan Tan Ramen

Spice Up Dinner with Easy Tan Tan Ramen Recipe

This Tan Tan Ramen delivers a rich, creamy broth and bold flavors, ideal for a quick, satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Japanese
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 4 cups Chicken Stock Substitute with vegetable stock for vegetarian option.
  • 1 cup Unsweetened Oat Milk Soy milk or regular milk can also work.
  • 3 tablespoons Sesame Paste Substitute with peanut butter if needed.
  • 3 tablespoons Soy Sauce Consider low-sodium soy sauce for a lighter touch.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be used as an alternative.
  • 1 tablespoon Sugar Honey or agave syrup can serve as substitutes.
For the Pork Mixture
  • 1 pound Ground Pork Any ground meat can be substituted.
  • 1 tablespoon Mirin Replace with equal parts rice vinegar and sugar if needed.
  • 1 tablespoon Ginger Minced, fresh ginger is ideal.
  • 3 cloves Garlic Minced; fresh garlic is preferred.
  • 2 tablespoons Vegetable Oil Use neutral oils like canola or avocado.
  • 2 tablespoons Spicy Bean Sauce Sichuan doubanjiang for authentic flavor.
For the Noodles and Toppings
  • 4 servings Fresh Ramen Noodles Other noodles can be substituted.
  • 4 cups Leafy Greens Spinach or baby bok choy; other veggies can be added.
  • 2 scallions Chopped Scallions Chives can replace for milder flavor.
  • 2 tablespoons Chili Oil Infuses additional heat.

Equipment

  • Mixing bowl
  • Large pot
  • wok

Method
 

Step-by-Step Instructions for Tan Tan Ramen
  1. In a mixing bowl, combine the ground pork with mirin and minced ginger, allow to marinate for about 15 minutes.
  2. In a separate bowl, whisk together the soy sauce, sesame paste, rice vinegar, sugar, and chili oil.
  3. In a large pot, combine chicken stock and oat milk over medium heat and bring to a gentle simmer.
  4. Fill a pot with water, bring to a boil, and add a pinch of salt.
  5. Heat a wok over high heat, add vegetable oil, and stir-fry the marinated pork until crispy and browned.
  6. Blanch the leafy greens in boiling water for 30 seconds to 1 minute, then drain.
  7. Cook the fresh ramen noodles according to package instructions, then drain thoroughly.
  8. In serving bowls, distribute the tare mixture and pour in the hot stock and oat milk mixture, stirring to combine.
  9. Divide noodles among the bowls, top with crispy pork, blanched greens, and scallions. Drizzle with chili oil.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 80gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 950mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 30IUVitamin C: 50mgCalcium: 100mgIron: 3mg

Notes

Store additional chili oil separately for guests to customize their spiciness level.

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