TANTANMEN
Spice alert: this ramen is guaranteed to make you sweat. These snappy noodles are very popular in Japan, even in the summer-some people, I guess, don't find our sultry and humid hot season sticky enough! I, for one, prefer this ramen in the winter, because its rich pork and miso broth is warm and comforting.
Yield serves 4
Number Of Ingredients 12
Steps:
- Mix together the tobanjan, hoisin sauce, soy sauce, and sugar in a bowl and set aside.
- Combine the chicken stock and Miso Base in a pot placed over high heat to make the miso broth. Bring to a boil, then reduce the heat to low and cover to keep warm. In addition, place another large pot of water over high heat and bring to a boil.
- Heat the sesame oil in a large sauté pan placed over high heat. Add the garlic and cook for 10 seconds, then mix in the ground pork. After 1 minute, add the reserved sauce mixture and cook, stirring constantly to break up the pork, for 2 minutes longer, or until the pork is cooked through. Set aside.
- Add the noodles and bok choy to the boiling water and cook for 1 minute. Drain the liquid and set aside the bok choy. Divide the noodles among 4 bowls and top each with 2 cups of miso broth. Divide the pork among the bowls and garnish each with the bok choy and scallions.
VEGAN TANTANMEN WITH PAN-FRIED TOFU
Tantanmen is the Japanese version of dan dan noodles, a Sichuan dish of noodles and pork bathed in a spicy sesame broth. Chinese or Japanese sesame pastes, which are made from roasted sesame seeds and yield a more robust flavor than tahini, are traditionally used in this dish. (But tahini works too; it will produce a mellower, creamier result.) For those who keep doubanjiang, or Chinese fermented bean paste, on hand, add a teaspoon or two to your soup base for even deeper flavor. Slices of pan-fried tofu make this dish feel more substantial, but if you are looking for a shortcut, crumble it up and pan-fry it alongside the mushrooms. For non-vegans, add a jammy egg.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to a boil over high heat. Add noodles and cook until al dente, according to package instructions. Drain and run under cold water until the noodles are completely cold. (This stops the noodles from cooking further.) Set aside to drain.
- Heat a large skillet over medium-high. When hot, add 1 tablespoon olive oil and arrange the tofu slices in a single layer. Generously season the tofu with about 1/2 teaspoon salt and about 1/8 teaspoon pepper. Reduce heat to medium, and cook tofu for 3 to 4 minutes until golden. Flip the tofu, and cook until golden on the other side, about 2 to 3 minutes. (Depending on the size of your skillet, you may need to cook your tofu in two batches.) Remove from the pan, set aside on a plate.
- To the same pan, add 1 tablespoon olive oil and the mushrooms. Season with salt and pepper. Pan-fry until mushrooms are tender and slightly golden, about 6 minutes.
- Prepare the broth: Pour the vegetable stock into a large pot and add the kombu, if using.
- Bring to a gentle simmer and cook over medium heat, about 7 minutes. Remove kombu (keep for another use) and turn off heat. Allow to sit for 2 minutes, then gradually whisk in milk, adding a little at a time, so it doesn't curdle. Once the milk has been added, heat broth over medium until it simmers.
- In a medium bowl, combine the sesame paste, soy sauce, sesame oil, rice vinegar, sugar and chile oil. Divide mixture across four deep noodle bowls.
- Pour the hot broth over the sesame soup base, dividing it evenly among the bowls. Whisk to combine the base with the broth.
- Divide the noodles across the bowls, and top each bowl with a few slices of tofu, mushrooms, corn, scallions, sesame seeds and an extra drop of chile oil.
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- Combine the ground pork with the mirin and minced ginger. Set aside for 15 minutes to marinate.
- Meanwhile, in a medium bowl, make the tare for the soup base. Whisk together the soy sauce, sesame paste, rice vinegar, sugar, and chili oil until smooth. Set aside.
- Combine the chicken stock and oat milk in a pot, and bring to a simmer. Cover to keep warm. (Do not let this mixture go above a low simmer. If it boils, the milk may split, causing it to curdle.) Also bring a large pot of water to a boil for the leafy greens and the noodles.
- Heat a wok over medium high heat until it begins to smoke. Add 1 tablespoon of oil and the pork. Brown the pork until the bits of ground meat are crispy. Add the spicy bean sauce and minced garlic, and cook for another minute. Turn off the heat and set aside.
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- Combine soy sauce, sesame paste, rayu chilli oil, sesame oil, vinegar, and garlic in a bowl and set aside.
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