This Tan Tan Ramen will delight your taste buds with rich umami flavor, savory pork, bok choy, irresistible ramen noodles, and a fiery kick of chili.
Tan tan ramen, inspired by the traditional Chinese dan dan noodles from Sichuan, was created to appeal to fans of Japanese cuisine by reducing the spice in the traditional dish. This fusion style was launched by Chinese-born Chef Chen Kenmin. Chen moved to Tokyo, where he opened the first Sichuan-style restaurant and showcased dishes like tan tan ramen.
If you’re familiar with traditional Asian cooking or a reality TV junkie, his name might resonate with you. Chen Kenmin’s son, the original Iron Chef Chen Kenichi, starred on the famed show for years and continued his father’s culinary legacy.
The complex and delicious tan tan ramen differs from Sichuan cooking in various ways, but the most notable difference is in its complex broth. This ramen dish’s broth is savory, spicy, and creamy. The evaporated milk in this recipe helps tone down the spice, and the miso brings the dish a tasty, rich flavor.
Is Tan Tan Ramen Healthy?
Tan tan ramen incorporates healthy ingredients like baby bok choy, garlic, and ginger. The ground pork or chicken in this recipe also makes it a good source of protein. This soupy, flavorful dish holds a top spot on my list of comfort foods. To reduce the sodium content in this tan tan ramen, consider opting for a low-sodium soy sauce. You can also tailor this dish for vegetarian diets by replacing the chicken broth with a veggie-based alternative, and swapping the ground pork for an option like tofu.
Adding Tasty Tahini Or Peanut Butter To Tan Tan Ramen
If you like making hummus or are a lover of Middle Eastern cuisine, you might enjoy adding a scoop of tahini to this ramen dish. If you don’t have tahini on hand, you can use peanut butter as a substitute to achieve a similar result. Both ingredients thicken the broth and contribute a nutty, umami flavor to this ramen. I prefer using peanut butter because it is always in my pantry and adds a touch of sweetness to this tan tan ramen recipe.
FAQs & Tips
After you’re done enjoying your tan tan ramen, place your leftovers in a refrigerator-safe container. You can store leftovers in the fridge for up to 2 days.
To make this dish in advance, prepare the broth and store it separately from the other ingredients. The broth will last for up to 3 days in the fridge or 3 months in the freezer. Cook the meat and veggies as directed and store separately in airtight containers in the fridge for up to 3 days. When you are finally ready to enjoy your tan tan ramen, you can reheat everything and then add the noodles for optimal taste and texture.
Yes, you can use instant ramen noodles in this recipe. Simply prepare the noodles according to the directions, but without the flavor packet, and then add your cooked noodles to your tan tan ramen.
To make tan tan ramen less spicy or more suitable for children with a less adventurous palate, use just a dash of the chili oil or eliminate it altogether. Some people may also find that the ginger and garlic have a bit of a bite, which you can tone down by adding a bit more evaporated milk.
Serving Suggestions
One of the perks of any ramen soup dish is how easy it is to customize with a wide range of toppings. Some popular topping choices for tan tan ramen include Jammy Eggs, Soy Sauce Eggs, or Pickled Ginger. For a full Japanese-Chinese fusion experience, you can serve your tan tan ramen with a couple of other tasty dishes. Consider pairing your ramen dish with these Shrimp Tempura Rolls or this Asian Cucumber Salad. You could also try incorporating Szechuan Beef or Szechuan Chicken into your tan tan ramen for an extra kick.
Tan Tan Ramen
Ingredients
- 1 pound ground pork or ground chicken for a leaner option
- 2 tablespoons mirin Japanese rice wine (for marinade)
- 2 teaspoons soy sauce (for marinade)
- 2 1/2 teaspoons fresh ginger minced (for marinade)
- 4 cloves garlic minced (for marinade)
- 3 1/2 tablespoons tahini or peanut butter
- 2 1/2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 4 teaspoons sugar
- 1 tablespoon chili oil adjust to taste
- 1 tablespoon vegetable oil
- 6 cups low-sodium chicken broth
- 1 1/4 cups evaporated milk
- 12 ounces ramen noodles
- 2 cups baby bok choy or spinach
- 2 green onions sliced (white and green parts separated)
Instructions
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In a bowl, combine the ground pork with mirin, soy sauce, minced ginger, and minced garlic. Mix well and let it marinate for 15 minutes.
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In another bowl, combine the tahini, soy sauce, rice vinegar, sugar, and chili oil, whisking until smooth. Then, set it aside.
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Heat the vegetable oil in a large saucepan over medium-high heat. Add the marinated pork and cook, stirring frequently, until browned and cooked through, about 5-7 minutes.
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In the saucepan with the cooked pork, add the chicken broth and evaporated milk. Stir to mix, then bring to a gentle simmer over medium heat. Avoid boiling to prevent curdling.
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While the broth simmers, bring a pot of water to a boil. Cook the ramen noodles according to package instructions. In the last minute of cooking, add the bok choy or spinach to blanch. Drain well.
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Divide the tahini base evenly among 4 bowls. Ladle the hot broth with pork into each bowl and stir to combine with the base. Add the noodles and vegetables to each bowl. Garnish with sliced green onions.
Nutrition
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