Japanese Tantanmen Ramen
Hey there friends! This is my take on a traditional Japanese Tantanmen Ramen. I have made this several times in the past couple of months and I fall in love all over again every time. This dish was originated in Sechuan and is known as Dan Dan noodles. Dan Dan is the word for the rod or carrying pole that was used by vendors to sell while walking down the street. Here is a link to an awesome blog post I found that explains the origins and discusses how Tantanmen Ramen came to be:
This ramen is different than most ramens you may be used to as it's prepared with nutty and sweet flavors that come together so smoothly. The broth is creamy due to the soymilk and tahini. Topped with your favorite veggies and seasoned beef – it's truly divine.
Make broth and tare sauce
Sauté vegetables and cook ramen noodles
Combine broth and tare in a bowl
Add in ramen and veggie toppings
How to make
1. In a pot mix together all ingredients for ramen broth. Allow to come to boil and then simmer on low for 10-minutes. Set aside and keep warm.
2. In a small bowl whisk together ingredients for tare sauce, making sure to get rid of any clumps. This should be the consistency of a smooth pancake batter. Set aside.
3. In a pan on medium-high heat add in chili oil and cook onions, ginger, and garlic until translucent and fragrant. Add in veggie grounds and cook for 3-5 minutes (or until fully cooked). Combine with rice wine and oyster sauce and cook for 3-5 more minutes.
4. Sauté and cook vegetables for toppings.
5. Cook ramen noodles (follow the instructions on packaging.
6. In serving bowls combine broth and tare sauce and whisk together. Drop in your ramen noodles and top with vegetables, green onions and sesame seeds. Serve immediately.
1 cup water
1 cup soy milk (can substitute with cashew or oat)
1 cup vegetable broth
1 1/2 tbsp sazon
1 vegan bouillon cube
2-3 tbsp tahini
2-3 tbsp soy sauce
1/2 tbsp chili garlic sauce
1/2 lb vegan beef (1/2 bag of Morningstar Farms crumbles)
garlic, 4 cloves minced
onion, 1/4 chopped
ginger, 1 oz peeled & minced
rice vinegar 2 1/2 tbsp
oyster sauce 2 tbsp
1 1/2 tbsp olive oil + chili oil
2 portions dried ramen noodles
1-2 carrots, cut into matchsticks
green onions for garnish