Tantanmen Recipes

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VEGAN TANTANMEN WITH PAN-FRIED TOFU



Vegan Tantanmen With Pan-Fried Tofu image

Tantanmen is the Japanese version of dan dan noodles, a Sichuan dish of noodles and pork bathed in a spicy sesame broth. Chinese or Japanese sesame pastes, which are made from roasted sesame seeds and yield a more robust flavor than tahini, are traditionally used in this dish. (But tahini works too; it will produce a mellower, creamier result.) For those who keep doubanjiang, or Chinese fermented bean paste, on hand, add a teaspoon or two to your soup base for even deeper flavor. Slices of pan-fried tofu make this dish feel more substantial, but if you are looking for a shortcut, crumble it up and pan-fry it alongside the mushrooms. For non-vegans, add a jammy egg.

Provided by Hetty McKinnon

Categories     dinner, weekday, noodles, main course

Time 45m

Yield 4 servings

Number Of Ingredients 17

Kosher salt and black pepper
12 ounces dried ramen noodles
3 to 4 tablespoons extra-virgin olive oil
1 (12-ounce) package extra-firm tofu, drained and sliced crosswise, 1/4-inch thick
8 large shiitake mushrooms (about 8 ounces), trimmed and thinly sliced
4 cups vegetable stock
1 (5-by-6-inch) piece dried kombu (about 1/2 ounce), optional
2 cups soy or oat milk, at room temperature
1/2 cup Chinese or Japanese sesame paste, or use tahini
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon granulated sugar
2 tablespoons chile oil, plus more for serving
1 cup frozen corn, defrosted and drained, if needed
4 scallions, finely chopped
1 tablespoon roasted sesame seeds

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



Tantanmen image

Spice alert: this ramen is guaranteed to make you sweat. These snappy noodles are very popular in Japan, even in the summer-some people, I guess, don't find our sultry and humid hot season sticky enough! I, for one, prefer this ramen in the winter, because its rich pork and miso broth is warm and comforting.

Yield serves 4

Number Of Ingredients 12

2 teaspoons tobanjan (Chinese chili paste)
2 tablespoons hoisin sauce
2 tablespoons Japanese soy sauce
2 teaspoons sugar
4 cups Ramen Chicken Stock (page 10)
2 cups Miso Base (page 19)
2 tablespoons sesame oil
2 tablespoons minced garlic
12 ounces ground pork
4 (7-ounce) pieces frozen ramen noodles
2 pieces baby bok choy, halved
2 scallions, both white and green parts, thinly sliced on an angle

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.

SPICY TAN TAN SOUP (TANTANMEN OR DAN DAN NOODLES)



Spicy Tan Tan Soup (Tantanmen or Dan Dan Noodles) image

Tantanmen (dan dan noodles) is a Chinese noodle dish, and very popular in Japan. This contains some Chinese spices that are not very common but many Chinese supermarkets have them in the spices aisle.

Provided by Kristy Walker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 25m

Yield 2

Number Of Ingredients 18

1 teaspoon sesame oil
2 teaspoons doubanjiang (soy bean paste)
1 tablespoon minced shallots
1 clove garlic, pressed
1 ½ teaspoons grated fresh ginger
6 ounces ground pork
¼ cup soy sauce
2 tablespoons tahini (sesame seed paste)
1 tablespoon sake
1 tablespoon miso paste
1 teaspoon tianmianjiang (sweet bean paste)
4 cups chicken stock
2 teaspoons rice vinegar
1 teaspoon rayu (chile oil)
½ cup fresh spinach, or to taste
2 cups ramen noodles, or to taste
3 green onions, thinly sliced
1 red Thai chile pepper, sliced

Steps:

  • Heat sesame oil in a skillet over medium heat; add doubanjiang. Cook and stir shallots, garlic, and ginger until fragrant, about 30 seconds. Add ground pork; cook and stir until browned, about 3 minutes.
  • Mix soy sauce, tahini, sake, miso paste, and tianmianjiang into pork mixture until evenly combined. Add chicken stock; bring to a boil. Mix rice vinegar and rayu into pork mixture; add spinach. Simmer soup over low heat for 10 minutes.
  • Put noodles in a bowl of hot water to separate; drain. Mix noodles into soup and garnish with green onions and Thai chile peppers.

Nutrition Facts : Calories 561.1 calories, Carbohydrate 36.4 g, Cholesterol 65.2 mg, Fat 33 g, Fiber 4.8 g, Protein 27.9 g, SaturatedFat 8 g, Sodium 5122.3 mg, Sugar 4.3 g

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