Japanese Tan Tan Ramen

Japanese Tan Tan Ramen

20 mins
Serves 1
Serves

Directions

  1. 1.

    Combine soy sauce, peanut butter, chili oil, rice wine vinegar, and sugar until smooth. Set aside.

  2. 2.

    Stir-fry garlic and ginger until fragrant.

  3. 3.

    Add ground meat and cook until crispy and browned.

  4. 4.

    Add spicy chili bean paste and mirin. Cook for another minute. Turn off the heat and set aside.

  5. 5.

    In a pot, combine chicken stock and unsweetened milk. Bring to a simmer and set aside.

  6. 6.

    Cook ramen noodles in organic water.

  7. 7.

    In a bowl, add tare sauce and stock mixture. Mix well.

  8. 8.

    Add ramen noodles to the soup.

  9. 9.

    Top with bok choy, ground meat, corn, and scallion.

  10. 10.

    Garnish with sesame seeds.

  1. 1.

  2. 2.

  3. 3.

  4. 4.

  5. 5.

  6. 6.

  7. 7.

  8. 8.

  9. 9.

  10. 10.

Ingredients

  • 2 tbsp soy sauce
  • 30 g peanut butter
  • 1.5 tbsp chili oil
  • 1 tsp rice wine vinegar
  • 1 tsp sugar
  • 3 cloves garlic
  • 2 tsp ginger
  • 250 g ground meat
  • 1 tbsp spicy chili bean paste
  • 1 tbsp mirin
  • 2 cups chicken stock
  • 2 cups unsweetened milk
  • 1 serving ramen noodles
  • 1 serving bok choy
  • 1 serving corn
  • 1 serving scallion
  • 1 serving sesame seeds

Equipment

bowl whisk frying pan wooden spoon pot

Tips

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