Tan Tan Ramen
This spicy Japanese Tan Tan Ramen is ready in just 30 minutes and made with a creamy sesame broth, seasoned ground pork and ramen noodles.
Servings 4 people
Cook the pork in a skillet with the ginger, breaking it up into small pieces while cooking.
When just a little pink remains, add the spicy bean paste and cook through. Remove from heat and set aside.
Combine the remaining ingredients (except oat milk, noodles and garnishes) and bring to a simmer. Simmer for 10 minutes.
Stir in the oat milk, being careful not to boil so it doesn't curdle.
Remove from heat and serve over noodles with ground pork, chopped scallions and ramen eggs (optional).
- You can substitute brown sugar or palm sugar for coconut sugar.
- For a slightly different flavor, try replacing the tahini with peanut butter.
- If you don’t have ground pork, you can use ground beef, chicken or turkey.
- If you have leftovers, store the noodles separately. If you store them in the broth, they will soak up the broth and get mushy.
- Use unflavored and unsweetened milk in the broth. While I used oat milk, you can also use soy, cashew or almond milk.
- Be careful not to let the broth come to a boil as the milk in the broth may curdle.
- To control the saltiness of your ramen, I suggest using homemade or low sodium chicken broth. You can also use pork broth.
- You can adjust the spice level of the broth by using more or less chili oil and bean paste.
Serving: 1cup | Calories: 609kcal | Carbohydrates: 60g | Protein: 25g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 41mg | Sodium: 1898mg | Potassium: 612mg | Fiber: 3g | Sugar: 15g | Vitamin A: 278IU | Vitamin C: 2mg | Calcium: 221mg | Iron: 5mg