Tantanmen
Ingredients
The pork mince
-
250
g
pork mince
-
1
tbsp
sake
-
1 ½
tbsp
soy sauce
-
1 ½
tbsp
tenmenjan (Chinese sweet miso paste)
The soup
-
1
tbsp
finely chopped Zasai
-
5
cm
finely chopped shallots (white part)
-
1
tsp
rice vinegar
-
1 ½
tbsp
soy sauce
-
2
tbsp
Chimajyan (sesame paste)
-
1
tbsp
Rayu (Japanese chili oil)
-
150
ml
water
-
1
tsp
torigara soup granules
-
150
ml
soy milk
The noodles and toppings
-
1
serving
ramen noodle
-
¼
pak choy
parboiled
-
20
g
pork mince (for topping)
-
optional
bean sprouts
Instructions
- Cook the pork mince in a frying pan until it changes color, then add sake, soy sauce, and tenmenjan, cooking until the sauce thickens.
- Chop the zasai and shallots finely and set aside.
- In a ramen bowl, combine zasai, shallots, vinegar, soy sauce, sesame paste, and rayu.
- Boil water and dissolve torigara soup granules, then add soy milk just before it boils.
- Pour the soy milk soup base into the ramen bowl and stir to combine.
- Cook the ramen noodle in a separate pot, then drain and add to the ramen bowl.
- Top with cooked pork mince, pak choy, and bean sprouts, and garnish with chopped shallots.
Nutrition Facts (estimated)
Servings
1
Calories
1617
Total fat
115g
Total carbohydrates
9g
Total protein
81g
Sodium
3271mg
Cholesterol
194mg
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