Japanese Tan Tan Ramen Recipe
Inspired by the spicy Sichuan dish, Dan Dan Noodles, Japanese Tan Tan Ramen is a broth-filled noodle soup with crunchy veggies, loads of aromatics, spicy chilies, and flavorful ground pork. This flavor-packed recipe comes together easily, in less than 30 minutes.Â
- Yield: Serves 4
Ingredients
Units
Scale
- 12 to 16 ounces ramen noodles (see note)
- 3 tablespoons cooking oil of your choice, divided
- 16 ounce bag of classic coleslaw mix
- 1 bunch scallions, chopped, white and green parts separated
- 1/3 cup peanut butter or tahini
- 1/4 cup soy sauce, plus more for serving
- 1.5-inch knob of fresh ginger, peeled and roughly chopped
- 5 garlic cloves
- 2 heaping tablespoons white miso paste
- 1 tablespoon chicken, vegetable, or beef stock concentrate (such as Better Than Bouillon)
- 1 teaspoon toasted sesame oil
- 1 tablespoon store-bought chili crisp (should be spicy, but add to taste)
- 1 pound ground pork
- 1 tablespoon sesame seeds
- 1 cup milk or half and half
- Salt as needed
Instructions
- Prepare the ramen noodles in salted water according to package directions. Drain and rinse thoroughly with cold water. Set aside for now.
- Add two tablespoons of the oil to a large pot over medium heat. When it’s hot, add the coleslaw mix and scallion whites and cook until it’s charred, tender, and browned – about 4 to 5 minutes, string occasionally. Transfer to a plate/bowl for now.
- Meanwhile, make the broth base. In a blender combine the peanut butter (or tahini), soy sauce, ginger, garlic, miso, stock concentrate, sesame oil, chili crisp, and a few tablespoons of water. Blend on high until well mixed, and mostly smooth-ish.
- Add another tablespoon of oil to the pot, along with the pork and sesame seeds. Cook the pork until it’s browned, about 4 to 5 minutes, stirring only occasionally. Add the broth base mixture (every last drop!) and cook for one minute more.
- Add the cooked slaw to the pot, along with 3 cups of water and 1 cup of milk (either regular or soy). Bring to a simmer. Let the soup cook for about 5 minutes, to reduce slightly and intensify in flavor. Taste and season with salt as needed.
- To serve, divide the ramen noodles among four bowls and top with the pork/cabbage/broth mixture. Top with the scallion greens and serve with soy sauce.
Notes
Note: If you purchase packets of ramen noodle soup, just be sure to dispose of the flavor packets, or save them for another time, as we don’t need those for this recipe.
Keywords: Japanese Tan Tan Ramen