Tantanmen Ramen Recipe

There is nothing I enjoy more than a nice warm ramen on cold days. Ramen is just the best comfort food and I used to always only eat it out because I thought it was too much work to do it at home and I thought it would never taste as good as in the restaurant.

After trying out different variations I found this one to be the best - the ramen is spicy as I add the chilli paste (which you can also leave out) but the spiciness really gives it that extra kick. When it comes to the vegetables you add you can use many different options but I really like bok choy and spinach. You can also go the extra mile and make your own fresh noodles.

Prep Time: 25 Minutes

Cooking Time: 15 Minutes

Ingredients for 2 Portions

For the Meat

• Ground Beef -220gr (you can also use ground pork or a meatless alternative)

• Mirin - 1 Tbs (you can get it here)

• Garlic - 1 clove

• Chili Sauce - 1 Tbs (we use this one) - if you don’t want your ramen to be too spicy you can also add less

• Ginger - 1 Tbs (Powder or Minced - I prefer minced)

• Olive Oil

For the Soup

• Soy Sauce - 2 Tbs

• Tahini - 2 Tbs (or any other sesame paste)

• Sugar - 1/4 teaspoon

• Chicken or Beef Stock - 500mL

• Oat Milk (unsweetened) - 500mL

• Rice Vinegar - 1 teaspoon

• Chili Oil - 1 Tbs (we use this one)

For the Noodles:

• Ramen Noodles - 200gr (we make ours fresh or use this one)

• Bok Choy - 2/4

• Spinach - a bunch

• Scallions - 2

• Fresh Chili - 1/2 - depending on how spicy you want it

• Cilantro

• Egg - 1/2 optional

Preparation:

1. Start by washing all your vegetables and chopping them. Also mince the ginger and garlic and make sure everything is prepared

2. Get your ground beef and place it in a bowl, add the mirin and the ginger and let marinade for around 10 minutes.

3. In another bowl we will start working on the soup ingredients. Add the tahini, rice vinegar, soy sauce, chilli oil and sugar and mix until everything is blended together.

4. If you are making eggs this is the moment to boil them. Add some water to boil in a pot and once it’s ready add the eggs and cook them for 6 to 12 minutes depending on how runny you want them to be. Once they are done set them aside.

5. Now take a pot and add your stock and oat milk. Bring everything to simmer at medium /low heat and cover. Do not boil this mixture or your ramen might get ruined.

6. Take another pot and bring the water to boil (this will be for the bok choy and spinach). Once the water is boiling add the vegetables and blanch for around 2 minutes. Then remove the vegetables from the water and set them aside (don’t drain the water) - we will use it again)

7. Take a wok and heat it. Add 1 Tbs of oil and add the ground meat. Let it cook until the meat is nice and crispy (around 8/10 minutes). Now add the chilli sauce and the garlic (minced) and cook for 2 more minutes. Now you can take it off the heat and put aside.

8. Bring the vegetable water we used before to boil and once it’s boiling add the noodles and cook them according to the package.

9. Take your bowls and add the stock, noodles, meat, vegetables, chopped scallions and egg on top.