Tantan Ramen

September 8, 2025

Ingredients for 4 bowls

1 L of chicken broth
200ml of soy milk
4 tablespoons white sesame paste
4 tablespoons of soy sauce
1 1/2 teaspoons rice vinegar
2 tablespoons of ra-yu
1 stalk of chives or spring onions
160g minced meat (pork or chicken)
2 tablespoons black garlic soy sauce
2 1/2 tablespoons of sugar
1 tablespoon of cooking sake
2 tablespoons sesame oil
1 pak choi
160g fresh mung bean sprouts
2 teaspoons of miso paste
4 soft-boiled eggs
About 400g of noodles

Preparation

1.Bring a large pot of water to a boil. Separate and wash the pak choi leaves, along with the mung bean sprouts.

2.Cook the pak choi in boiling water for six minutes. Remove from the water and set aside.

3.Blanch the mung bean sprouts in boiling water for three minutes. Remove them from the water and set aside.

4.Boil the eggs for six minutes. Then, submerge them in cold water to stop the cooking process, before peeling and setting aside. You can prepare niitamago pickled eggs if you like.

5.Stir-fry the ground meat in a pan with sesame oil and season with black garlic soy sauce, sugar, sake, and miso. Set aside.

6.Chop the spring onion. Then mix the sesame paste, soy sauce, vinegar, ra-yu, and sesame oil.

7.Prepare the chicken broth by adding the soy milk. Let it simmer and add it to the previous mixture along with the sesame paste.

8.Cook the noodles according to the package instructions.

9.In a bowl, arrange the noodles, pour the broth over them, and top with the minced meat, pak choi, mung bean sprouts, and halved eggs. Add a few drops of ra-yu.

It's ready, enjoy your meal!

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