Japanese cuisine · Soups & Stews

Tantanmen

Japanese sesame ramen in a creamy soy milk-sesame broth with spicy fried ground chicken and red chili oil.

Ingredients · for 4 servings

• 400 g ground chicken
• 600 ml soy milk
• 800 ml chicken broth
• 5 tbsp tahini
• 3 tbsp soy sauce
• 1 tbsp chili bean paste (doubanjiang)
• 3 cloves garlic
• 1 tbsp grated ginger
• 2 tbsp chili oil
• 1 tbsp sesame oil
• 400 g ramen noodles
• 4 spring onions, salt

Instructions

1. Finely chop the garlic, cut the spring onions into thin rings and set the white parts aside separately from the green.
2. Heat the sesame oil in a pan, fry the ground chicken over high heat for 6–8 min. until crumbly and browned, then stir-fry the garlic, ginger, chili bean paste and the white spring onion parts for 1 min.
3. Deglaze with 1 tbsp soy sauce, let reduce briefly and keep the meat mixture warm.
4. Stir the tahini with the remaining soy sauce and a few tablespoons of chicken broth in a pot until smooth, then stir in the rest of the broth and the soy milk.
5. Heat the broth to about 80 °C while stirring, but do not let it boil so the soy milk doesn't curdle, and season with salt.
6. Cook the ramen noodles al dente, distribute into bowls, fill up with the sesame broth, pile the ground chicken on top and serve with chili oil and the green spring onion parts.