Tan Tan Ramen (Tantanmen) 坦々麺

subheading: For the Soup Seasonings (“Tare“):

2 Tbsp Japanese sesame paste (neri goma) (substitute it with Chinese sesame paste or tahini, or make my Neri Goma recipe)

1 tsp miso (I use my favorite miso by Hikari Miso; most types will work, with the exception of Saikyo and Hatcho varieties; try different miso types to create a slightly different flavor for the soup broth)

1 Tbsp soy sauce

1 tsp rice vinegar (unseasoned)

1 Tbsp la-yu (Japanese chili oil) (use store bought or make my quick and easy Homemade La-yu)

subheading: For the Pork Mixture:

1 knob ginger ( 1 inch, 2.5 cm)

2 cloves garlic

1 Tbsp neutral oil

6 oz ground pork (use meat alternatives or chopped mushrooms for vegan/vegetarian)

1 Tbsp sake (substitute it with Chinese rice wine or dry sherry)

1 Tbsp doubanjiang (spicy chili bean paste) (use either the spicy or non-spicy type, or use gluten-free doubanjiang)

2 tsp soy sauce (use gluten-free soy sauce for GF)

subheading: For the Soup Broth:

1½ cups chicken stock/broth (plus more to dilute the broth, as desired; use salted or unsalted; you will adjust the salt level to taste in the final stage of seasoning the ramen broth)

1½ cups unsweetened soy milk (plus more to make the broth creamier, as desired)

Diamond Crystal kosher salt (for seasoning the broth, to taste)

subheading: For the Ramen:

1 head Shanghai bok choy

2 servings fresh ramen noodles ( 10 to 12 oz or 283 to 340 g fresh noodles; 6.3 oz or 180 g dry ramen noodles; I use medium-thick, wavy ramen noodles by Myojo; you can also use GF ramen noodles for gluten-free)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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