Tantanmen // Dan Dan Noodles
I could eat spicy Japanese ramen all day, everyday. Tantanmen is the Japanese version of Dan Dan noodles. It is spicy, nutty, and swimming in a warm bone broth is the perfect antidote to winter blues.
I was originally inspired by Platings and Pairings recipe and then did what I normally do and checked out what I actually had in my fridge to improvise. This is probably the best ramen hack I've created so far and it took less than 30 minutes to create.
3 beef bones
7 cups of water
2 Tbsp of salt
1 lb of ground pork
1 Tbsp of soy sauce
1 Tbsp of white miso
2 garlic cloves, minced
Noodle & Toppings
1 ramen noodle (Sun Noodle Fresh Thick Ramen)
2 baby bok choy, parboiled
1/2 cup of bean sprouts, parboiled
1 soft boiled egg
1 Tbsp soy sauce
2 Tbsp of sesame paste
1-2 Tbsp Korean garlic chili oil
Bring a large pot of water to boil for the bone broth. Add the beef bones, water, and salt and let that boil.
In a large saucepan, make the pork topping. Over medium heat, add a little oil and saute the garlic cloves. Add ground pork and cook for about 5-7 minutes. Add in soy sauce and white miso and saute for another 3-5 mins until the pork is cooked.
Boil water in a medium pot and parboil the bok choy and bean sprouts for about 3-5 minutes. Set aside.
You can use the same pot to cook the ramen noodles. Follow package directions, drain and set aside.
In a large bowl for your ramen, start building the ramen.
Add sesame paste, soy sauce, and Korean garlic chili oil to bowl. Add in two scoops of broth. Mix and taste. This is the base broth of your ramen. Based on your liking, add in more soy sauce, chili oil, or sesame paste.
Then add in ramen and pork topping into the bowl. Probably about 1/4 cup of the ground pork is good for one serving. Top it off with the bok choy, bean sprouts, and soft boiled egg cut in half.
Once you have all the ingredients cooked, its quite easy to assemble and it makes the best leftovers! I had ramen, three different times.
Fair warning, this is an adaptation of ramen so if you need a richer broth or more seasoning, feel free to experiment away.