Craving a flavorful and comforting ramen experience without spending hours in the kitchen? Look no further! This recipe delivers authentic tantanmen ramen's rich, spicy, and nutty flavors in a surprisingly quick and easy 10-minute process. Forget complicated techniques and expensive ingredients; this recipe utilizes readily available pantry staples to create a bowl of restaurant-quality ramen that's both satisfying and deeply satisfying. Prepare to be amazed by how simple it is to achieve such complex and delicious results.
Imagine the creamy sesame sauce coating perfectly cooked noodles, the gentle heat of chili oil dancing on your tongue, and the savory depth of the broth. This recipe unlocks the secrets to that perfect bowl, guiding you through each step with clear instructions and helpful tips. Ready to embark on a culinary adventure that will leave you craving more? Let's dive into the simple, step-by-step process outlined below!
Tools Needed
- Small mixing bowl
- Pot
- Wok or skillet
- Serving bowl
Ingredients
- Tsuyu (Japanese seasoned soy sauce): 3 tablespoons
- Tahini (sesame seed paste): 1-2 tablespoons
- Homemade Chili Oil: 1-2 tablespoons
- Water: 1 cup
- Unsweetened Soy Milk: 2 cups
- Chicken Powder or Chicken Broth: 2 teaspoons
- Chili Oil: 2 tablespoons
- Chopped Garlic
- Chopped Ginger
- Doubanjiang (Chinese Chili Bean Paste): 1 tablespoon
- Oyster Sauce: 1 tablespoon
- Ground Pork (or beef, chicken, turkey, impossible meat): 0.5 pound
- Cooking Wine: 3 tablespoons
- Bok Choy
- Bean Sprouts
- Fresh Ramen Noodles (or dried, egg noodles, instant ramen)
- Ramen Egg (optional)
- Green Onions
- Sesame Seeds
- Shichimi Togarashi (Japanese seven spice powder)
- Salt: a little pinch
Step-by-Step Instructions
Step 1. Prepare the Broth and Toppings
- In a pot, combine water, soy milk, and chicken powder. Bring to a light simmer over medium heat.
- Heat a wok or skillet over high heat. Add chili oil, garlic, and ginger. Stir-fry for about a minute.
- Add doubanjiang, oyster sauce, and ground pork to the wok. Stir-fry until the meat is cooked through. Add cooking wine and deglaze the wok.
- Blanch bok choy and bean sprouts. Set aside.
- Cook ramen noodles according to package directions. Drain.
Step 2. Make the Flavor Base
- In a small mixing bowl, combine tsuyu, tahini, and chili oil. Set aside.
Step 3. Assemble the Ramen
- Combine half of the tare and half of the broth in a serving bowl.
- Add the cooked noodles to the bowl, coating them with the broth.
Step 4. Garnish and Serve
- Add the pork, bok choy, bean sprouts, ramen egg (if using), green onions, sesame seeds, and shichimi togarashi. Enjoy!
Read more: 15-Minute Japanese Curry Udon: Quick, Easy, & Delicious Weeknight Dinner
Tips
- Unsweetened soy milk creates a creamy, tonkotsu-like broth without the long cooking time.
- Homemade chili oil elevates the flavor of this dish. Recipe link provided in video.
- You can use various meats or meat alternatives for this recipe.
- Prepare ramen eggs ahead of time and store them in the refrigerator for up to five days.
Nutrition
- Calories: 600-700
- Fat: 30-40g
- Carbs: 50-60g
- Protein: 30-40g
FAQs
1. Can I use pre-cooked ramen noodles?
Yes! Pre-cooked noodles will significantly reduce prep time. Just follow the package instructions and add them to the sauce in the final step.
2. What can I substitute for sesame oil?
Toasted sesame oil provides the best flavor, but if you don't have it, you can use a neutral oil like vegetable oil and add a teaspoon of sesame seeds for a hint of the flavor.
So there you have it – a delicious and authentic tantanmen ramen experience ready in just 10 minutes! This recipe proves that incredible flavor doesn't require hours of cooking. Enjoy your quick, easy, and incredibly satisfying bowl of homemade ramen!