Tan Tan Ramen
Comforting Recipe for Tan Tan Ramen
If you love to go out for ramen, this tan tan ramen recipe is for you. It’s delicious and comforting, exactly what you imagine when craving this dish.
why i created this recipe
My partner and I loved to go out for ramen. We would go every few weeks, but when covid happened, we couldn’t go as often anymore. We got lucky that we eventually were able to go back to the same place we would go to in Vancouver, BC. We’ve since then tried a few other spots, some in Montreal, QC, as well.
Ramen has become so popular now, that I had to create my own version/recipe for this dish. It has become somewhat difficult to find a spot that you can just walk-in.
After going out for ramen so many times, I got tempted to attempt them at home. It is a recipe that looks SO intimidating because of all of the components: noodles, broth, toppings, etc. It is definitively NOT an “easy weeknight dinner”, unless you are a little bit crazy like me and will crave it on a random Wednesday night.
why you need to make this recipe
Do not think that this is an authentic recipe from Asia. It is definitely inspired by it, but I took inspiration from ramen I have tried over the years, in addition to the crazy ideas that my brain come up with. This recipe is still worth making, even without the authenticity.
If you like texture in a dish, this will be perfect for you. You’ll find crispy bits, creamy broth, and an explosion of flavors. Once again, with all of my recipes, I know I am biased, but this might be the best tan tan ramen that you’ll ever have.
I don’t remember what the original recipe was calling for, but I use coconut milk in the broth to make it thicker and creamier. I also boil my ramen noodles directly in the broth when I am ready to serve, instead of boiling them and running them under cold water. It’s all about trying to be efficient. I reuse a lot of the same pots and pans to reduce the amount of dishes I need to do after. Don’t get me wrong, it is still a little bit hectic in the kitchen, but you get used to it the more you cook, and the more you make this recipe (cause yes, it is this addicting!).
HOW to make this Tan Tan Ramen recipe (VIDEO)
Tan Tan Ramen
Ingredients
Method
- In a bowl, combine all the ingredients for the marinated pork. Cover with a lid and let the pork marinate in the fridge overnight, or at least 1 hour.
- In a skillet over medium-high heat, add a tbsp of olive oil and cook the marinated pork for a few minutes. Once the pork is almost done cooking, do not stir and let the meat crisp in the oil. Once you get crispy edges, remove from the heat and rest aside.
- In a sauce pan over medium heat, add all the ingredients for the soup base. Whisk to combine, until the nut butter has dissolved. Let simmer for 20 minutes, partially covered.
- To cook the ramen noodles, bring the soup base to a boil and add your noodles in the sauce pan. Cook the noodles according to the cooking instructions on the package.
- Here's how I assemble my bowl of ramen noodle soup:In a large soup bowl/ramen soup bowl, add half of your ramen noodles. Add enough broth to cover the noodles. In the centre of the bowl, add half of the cooked marinated pork. On one side, add your sautéed mushrooms. On the other side, add a few pieces of baby bok choy. Cut one soft boiled egg in half and place in the bowl.Garnish with chili crisp, chopped green onions and fresh cilantro. Enjoy!
