Tantanmen Tokyo Style Shoyu Sesame And Chile Ramen Recipes

TANTANMEN (TOKYO STYLE SHOYU SESAME AND CHILE RAMEN)

Steps:

• Place wings in an 8 quart pan; cover with stock; bring to simmer over medium heat. Cook, skimming foam, until the stock is reduced to about 8 cups, 3 to 3 1/2 hours. Remove from heat, pour through fine strainer, discard solids; reserve stock.
• Heat oil, chopped scallions, ginger, and garlic in a 12 inch skillet over medium-high heat. Cook, stirring occasionally, until fragrant, about 2 minutes.
• Add pork and tobanjan; cook until pork is cooked through, 3 to 4 minutes.
• Add reserved stock, soy, sugar, sesame paste, and salt; boil. Reduce heat to medium; cook, stirring, for 3 minutes more; keep warm.
• Meanwhile, bring a pot of salted water to a boil. Add noodles; cook, until tender, 2 to 3 minutes, drain, and divide between 4 deep serving bowls.
• Ladle broth over each bowl of noodles, and garnish with scallions and some rayu, if you like.

VEGAN TANTANMEN WITH PAN-FRIED TOFU

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.

TANTANMEN

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.

SHOYU RAMEN

Steps:

• Heat sesame oil in a deep pan.
• Saute chopped ginger and garlic in the pan.
• Lower the heat.
• Add stock to pan and bring to a boil.
• Add sugar, salt, sake, and soy sauce to the soup.
• Run the soup through a strainer. Return to pot.
• Add tofu, carrots, noodles and mushrooms. Heat through.
• Add spinach and scallions before serving.
• Spoon noodles and vegetables into individual bowls. Add broth.