Tan Tan Ramen is a spicy and creamy Japanese noodle soup inspired by a Chinese dish called Dan Dan Noodles. While Dan Dan Noodles are typically a dry, saucy noodle dish from Sichuan with spicy ground pork and greens, Tan Tan Ramen transforms those flavors into a comforting soup. The Japanese version adds a rich broth, sesame paste, and ramen noodles to create something that’s both bold, creamy, and soothing.
1. In a small mixing bowl, combine japanese soy sauce, sesame paste, rice vinegar, chilli oil, and sugar, mix well and set aside. 2. Heat oil in a pan over medium-high heat. Brown ground chicken with ginger and garlic. Add spicy bean paste and cook again for another minute, remove from the heat and set aside.
3. In a saucepan, simmer soy milk with water and chicken stock powder until bubbling on the sides of the saucepan, don’t let it boil. Turn off the heat and cover the saucepan. 4. Boil water in a pot and blanch the bok coy and corn for a minute then drain and set aside. In the same pot, cook ramen noodles according to the packet.
5. Add half of the paste mixture to the bowl then pour half of the soup and stir until well combined. 6. Add ramen noodles, bok coy and corn then garnish with chopped scallions and seaweed, add more chilli oil if you want it more spicy. Enjoy!