Description
Tantanmen is a flavorful Japanese ramen dish featuring a rich miso pork mince, a creamy soy milk-based soup, and tender ramen noodles. This comforting bowl is garnished with pak choy, bean sprouts, and chili oil for a perfect balance of savory, spicy, and umami flavors.
Ingredients
Scale
Miso Pork Mixture
- 250 g pork mince
- 1 tbsp sake
- 1 ½ tbsp soy sauce
- 1 ½ tbsp tenmenjan (Chinese sweet miso paste)
Soup Base and Toppings
- 1 tbsp (10 g) finely chopped Zasai (Sichuan pickled mustard plant stem)
- 5 cm (2 inch) finely chopped shallots (white part)
- 1 tsp rice vinegar
- 1 ½ tbsp soy sauce
- 2 tbsp Chimajyan sesame paste
- 1 tbsp Rayu (Japanese chili oil)
- 150 ml water
- 1 tsp torigara soup granules (chicken bone soup base)
- 150 ml soy milk
- 1 ramen noodle (fresh or dried)
- ¼ pak choy (parboiled)
- 20 g cooked pork mince (reserved from miso pork mixture)
- Bean sprouts (optional, for garnish)
Instructions
- Make miso pork: Heat a frying pan over medium heat and cook the 250 g pork mince until it changes color. Then add 1 tbsp sake, 1 ½ tbsp soy sauce, and 1 ½ tbsp tenmenjan sweet miso paste to the pan. Continue to cook until the sauce thickens and coats the pork mince evenly. Turn off the heat and set aside, reserving 20 g of the cooked mince for garnish.
- Prepare vegetables and seasoning: Finely chop 10 g zasai and 5 cm white shallots. Place them into a ramen bowl along with 1 tsp rice vinegar, 1 ½ tbsp soy sauce, 2 tbsp Chimajyan sesame paste, and 1 tbsp Rayu chili oil.
- Make the soup base: Bring 150 ml water to a boil in a small saucepan, then dissolve 1 tsp torigara soup granules into the water. Add 150 ml soy milk to the saucepan and heat gently, turning off the heat just before boiling.
- Assemble the broth: Pour the soy milk soup base into the ramen bowl over the seasoning and vegetables. Stir all the soup ingredients together thoroughly to create a rich, creamy broth.
- Cook the noodles: Cook the ramen noodle separately in boiling water according to package instructions until tender. Drain well and add the noodle to the ramen bowl.
- Add toppings and garnish: Top the noodles with the miso pork mince, parboiled pak choy, and optionally bean sprouts. Garnish with the reserved chopped shallots for a fresh finish.
Notes
- Tenmenjan is a sweet Chinese miso paste essential for authentic flavor; substitute with a blend of miso and hoisin sauce if unavailable.
- Chimajyan sesame paste provides a nutty depth; tahini can be used as a substitute.
- The reserved cooked pork mince adds texture and flavor as a topping.
- Parboiling pak choy prevents it from being too stiff but keeps its fresh crunch.
- Adjust Rayu chili oil quantity to suit your spice tolerance.
- Bean sprouts are optional but add a nice crisp texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Keywords: Tantanmen, Japanese ramen, miso pork ramen, soy milk soup, spicy ramen, comfort food, noodle soup
