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–+ servings

Soupless Spicy Tan Tan Ramen (Shirunashi Tantanmen)

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

Ingredients 
 

Tantan Base Sauce

Seasoned Pork

Noodles & Toppings

Instructions 

  • Take your serving bowls and to each one, add ½ tsp soy sauce, ½ tsp Chinese chicken bouillon powder, ½ tsp chili oil, ½ tsp toasted sesame oil, 1 tbsp unsweetened soy milk and 1 tbsp ground sesame seeds. Mix well until combined. (If making many portions, mix the ingredients altogether in a jug and divide evenly between bowls.)
    shirunashi tantan tare in a black dish on a white background
  • Roughly crush 30 g cashew nuts. I use a mortar and pestle, but you can also place them in a bag and crush them with a rolling pin. Set aside for later.
    cashew nuts crushed in a Japanese style mortar on a white background
  • Heat a large pan or wok over a medium heat. Add 1 tsp cooking oil, and once hot, add ¼ onion, 1 tsp ginger root and 1 garlic clove. Stir constantly to prevent burning and fry for 2-3 minutes or until fragrant.
    frying finely diced onion in a wok
  • Add 150 g ground pork and sprinkle with 1 pinch salt and pepper. Fry until browned.
    ground meat and onion fried in a wok with wooden spatula
  • Once the meat is browned, add 1½ tbsp yellow miso paste (awase), ½ tbsp chili bean sauce (toban djan), 1 tbsp sake, 1 tsp sugar and the crushed cashew nuts from before. Mix well and continue to heat until all the ingredients are evenly distributed.
    seasoned spicy pork and onions for shirunashi tantanmen frying in a wok on the stove
  • Boil 2 ptns ramen noodles in a pot of boiling water for the time stated on the packaging.
    homemade ramen noodles cooking in a pot of water
  • Drain the noodles and place them in the bowls over the sauce.
    boiled ramen noodles placed over shirunashi tantanmen tare in a black dish on a white background
  • Spoon the seasoned spicy pork over the top and garnish with your choice of ramen toppings. I recommend soft-boiled eggs, a drizzle of chili oil and some broccoli sprouts.
    Shirunashi tantanmen topped with soft boiled eggs and broccoli sprouts served in a black dish on a white background
  • Mix well and enjoy!
    Shirunashi tantanmen (soupless tan tan noodles) held up with black chopsticks

Notes

Chicken bouillon powder varies by brand. My brand is 1 tsp per 200 ml, so if yours is more concentrated (e.g., 1 tsp per 300 ml or 1 cup), use touch less to avoid oversalting.