Japanese tan tan ramen uses white sesame paste instead of tahini, creating a completely different flavor than Chinese dan dan noodles.
Japanese Tan Tan Ramen
Dive into a bowl of Tan Tan Ramen, where rich, velvety peanut butter meets a zesty kick from chili oil, creating a broth that’s both savory and satisfying. This delightful Japanese noodle dish is all about that perfect balance of creaminess and spice, topped with your favorite garnishes for an extra burst of flavor. Get ready to slurp your way to happiness with this comforting and delicious meal!
Prep
15
min
Cook
20
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(5)
- 2 portions of bok choy
- Canned or fresh corn, drained
- 3 cloves of garlic, minced
- 2 tsp of ginger, grated (10 ml)
- Green onion/scallion, chopped
🥩Meat & Seafood(2)
- 2 cups of chicken stock (480 ml)
- 250g of ground pork (0.55 lbs)
🥛Dairy & Eggs(1)
- 2 cups unsweetened oat milk, soy milk or cashew milk (480 ml)
🫙Pantry Staples(5)
- 1.5 tbsp of chili oil (22.5 ml)
- 2 servings of @hakubaku.organic Japanese ramen noodles
- 30g of peanut butter (2.1 tbsp)
- 1 tsp of sugar (5 ml)
- 1 tbsp of vegetable oil (15 ml)
🍯Sauces & Condiments(3)
- 1 tbsp of mirin (15 ml)
- 1 tsp of rice wine vinegar (5 ml)
- 2 tbsp of soy sauce (30 ml)
📦Other(2)
- 1 tbsp of spicy chili bean paste (Sichuan doubanjiang) (15 ml)
- Sesame seeds
👨🍳 Instructions
- 1
To make the tare for the soup base, mix together the soy sauce, peanut butter, rice wine vinegar, sugar, and chili oil until smooth. Set aside.
- 2
In a pot, combine the chicken stock and milk of choice over low heat, bring to a simmer and cover to keep warm.
- 3
In a pan, heat the oil over medium heat.
- 4
Add garlic, ginger and stir fry until fragrant for 30 seconds.
- 5
Add the ground meat to the pan and cook until the bits of ground meat are crispy and browned.
- 6
Then, add mirin and spicy bean sauce. Cook for another minute. Turn off the heat and set aside.
- 7
Add the bok choy to boiling water, blanch for 30 seconds, drain it and set aside.
- 8
Next, cook the Hakubaku organic Japanese ramen noodles according to the package directions and set aside.
- 9
In a bowl, combine the tare sauce and the stock mixture.
- 10
Add 1 serving of Hakubaku organic Japanese ramen noodles.
- 11
Top the noodles with ground meat, bok choy, corn, scallions, soft boiled egg and nori seaweed.
- 12
Garnish with sesame seeds, drizzle with more chili oil and enjoy!
💡 Pro Tips
- ✓Heat your tare (sauce base) to 140-160°F before adding to bowls because cold tare will drop the soup temperature below optimal serving range and prevent proper flavor integration.timing140-160°F
- ✓Keep your stock-milk mixture at exactly 185-190°F (not boiling) because higher temps will cause the milk proteins to curdle and separate from the broth.technique185-190°F
- ✓Cook ground meat until internal moisture drops to 15-20% for maximum browning because the Maillard reaction only occurs when surface water evaporates completely.technique15-20% moisture
- ✓Blanch bok choy for exactly 30 seconds in 212°F water because longer cooking breaks down cell walls and creates mushy texture while losing 40% of vitamin C content.timing30 seconds at 212°F
- ✓Undercook ramen noodles by 30-60 seconds from package time because they continue cooking in the hot broth and will reach perfect al dente texture in the bowl.timing30-60 seconds under
Share this recipe
Prep
15
min
Cook
20
min
Serves
2
people
Level
intermediate
Share this recipe
Japanese tan tan ramen uses white sesame paste instead of tahini, creating a completely different flavor than Chinese dan dan noodles.
Japanese Tan Tan Ramen
Dive into a bowl of Tan Tan Ramen, where rich, velvety peanut butter meets a zesty kick from chili oil, creating a broth that’s both savory and satisfying. This delightful Japanese noodle dish is all about that perfect balance of creaminess and spice, topped with your favorite garnishes for an extra burst of flavor. Get ready to slurp your way to happiness with this comforting and delicious meal!
📝 Ingredients
Serves 2🥬Fresh Produce(5)
- 2 portions of bok choy
- Canned or fresh corn, drained
- 3 cloves of garlic, minced
- 2 tsp of ginger, grated (10 ml)
- Green onion/scallion, chopped
🥩Meat & Seafood(2)
- 2 cups of chicken stock (480 ml)
- 250g of ground pork (0.55 lbs)
🥛Dairy & Eggs(1)
- 2 cups unsweetened oat milk, soy milk or cashew milk (480 ml)
🫙Pantry Staples(5)
- 1.5 tbsp of chili oil (22.5 ml)
- 2 servings of @hakubaku.organic Japanese ramen noodles
- 30g of peanut butter (2.1 tbsp)
- 1 tsp of sugar (5 ml)
- 1 tbsp of vegetable oil (15 ml)
🍯Sauces & Condiments(3)
- 1 tbsp of mirin (15 ml)
- 1 tsp of rice wine vinegar (5 ml)
- 2 tbsp of soy sauce (30 ml)
📦Other(2)
- 1 tbsp of spicy chili bean paste (Sichuan doubanjiang) (15 ml)
- Sesame seeds
👨🍳 Instructions
- 1
To make the tare for the soup base, mix together the soy sauce, peanut butter, rice wine vinegar, sugar, and chili oil until smooth. Set aside.
- 2
In a pot, combine the chicken stock and milk of choice over low heat, bring to a simmer and cover to keep warm.
- 3
In a pan, heat the oil over medium heat.
- 4
Add garlic, ginger and stir fry until fragrant for 30 seconds.
- 5
Add the ground meat to the pan and cook until the bits of ground meat are crispy and browned.
- 6
Then, add mirin and spicy bean sauce. Cook for another minute. Turn off the heat and set aside.
- 7
Add the bok choy to boiling water, blanch for 30 seconds, drain it and set aside.
- 8
Next, cook the Hakubaku organic Japanese ramen noodles according to the package directions and set aside.
- 9
In a bowl, combine the tare sauce and the stock mixture.
- 10
Add 1 serving of Hakubaku organic Japanese ramen noodles.
- 11
Top the noodles with ground meat, bok choy, corn, scallions, soft boiled egg and nori seaweed.
- 12
Garnish with sesame seeds, drizzle with more chili oil and enjoy!
💡 Pro Tips
- ✓Heat your tare (sauce base) to 140-160°F before adding to bowls because cold tare will drop the soup temperature below optimal serving range and prevent proper flavor integration.timing140-160°F
- ✓Keep your stock-milk mixture at exactly 185-190°F (not boiling) because higher temps will cause the milk proteins to curdle and separate from the broth.technique185-190°F
- ✓Cook ground meat until internal moisture drops to 15-20% for maximum browning because the Maillard reaction only occurs when surface water evaporates completely.technique15-20% moisture
- ✓Blanch bok choy for exactly 30 seconds in 212°F water because longer cooking breaks down cell walls and creates mushy texture while losing 40% of vitamin C content.timing30 seconds at 212°F
- ✓Undercook ramen noodles by 30-60 seconds from package time because they continue cooking in the hot broth and will reach perfect al dente texture in the bowl.timing30-60 seconds under