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–+ servings

Hiyashi Tantanmen (Chilled Spicy Ramen)

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Author Yuto Omura
Servings 2 servings

Ingredients  

Tare (Base Sauce)

Noodles and Toppings

Instructions 

  • Heat a pan on medium and add 1 tsp cooking oil. Add 100 g ground pork and season with a pinch of salt and pepper. Once browned, add 30 g Japanese leek (naganegi), ½ tbsp chili bean sauce (toban djan) and 1 tsp yellow miso paste (awase).
    cooked ground pork in a wok with finely chopped Japanese leek, miso paste, tobanjan and other condiments
  • Stir fry until the ingredients are evenly distributed and the pork is cooked through, then remove from the heat and set aside for later.
    Seasoned ground pork frying in a wok with wooden spatula
  • Add the tare (sauce) ingredients to a saucepan and heat on low while stirring continuously. Once the sugar and chicken bouillon powder have completely dissolved, remove from the heat (no need to cook fully).
    Hiyashi tantanmen base broth in a saucepan on the stove
  • Pour 300 ml unsweetened soy milk into a measuring jug and pour in the tare mixture.
    Pouring hiyashi tantanmen soup base into jug of soy milk
  • Mix well, cover and refrigerate until it's time to serve.
    Hiyashi tantanmen broth in a glass jug covered with plastic wrap ready to be chilled in the refrigerator
  • Bring a pot of water to a rolling boil and add 2 portions ramen noodles. Boil for 30 seconds to 1 minute longer than the instructions state. Prepare a bowl of ice-cold water with a mesh sieve placed on top. Drain the cooked ramen noodles and transfer straight to the ice water to cool.
    Chilling cooked ramen noodles in a fine mesh sieve over a bowl of cold water with ice
  • Once nicely cold, drain the noodles and divide them between serving bowls. Pour the broth over the top and garnish with the seasoned ground pork, soft boiled eggs and your choice of summer vegetables.
    Hiyashi tantanmen in a white dish topped with boiled egg halves, julienned cucumber, chopped green onion, sliced tomato and seasoned ground pork on a white background