Description
Comforting and spicy Tan Tan Ramen made with a rich sesame broth, bold chili flavors, creamy soy milk, and tender ground chicken. Ready in under 30 minutes, this Tan Tan Ramen is perfect for a cozy meal.
Ingredients
Scale
- 300 g Ground Chicken
- 1 tsp Ginger grated
- 2 clove Garlic minced
- 1 tbsp Spicy Bean Paste
- 1 tbsp Vegetable Oil
- 2 tbsp Japanese Soy Sauce
- 2 tbsp Sesame Paste
- 1 tsp Rice Vinegar
- 1 tbsp Chilli Oil
- 1 tsp Sugar
- 2 tsp Chicken Stock Powder
- 2 cup Unsweetened Soy Milk
- 2 cup Water
- 2 portion Fresh Ramen Noodles
- 100 g Bok Coy
- 50 g Corn Kernels
- 2 Scallions
- Dried Seaweed
Instructions
- In a small mixing bowl, combine Japanese soy sauce, sesame paste, rice vinegar, chili oil, and sugar. Mix well until smooth, then set aside.
- Heat vegetable oil in a pan over medium-high heat. Add ground chicken, grated ginger, and minced garlic. Sauté until the chicken is browned and cooked through. Stir in the spicy bean paste and cook for one more minute. Remove from heat and set aside.
- In a separate saucepan, combine unsweetened soy milk, water, and chicken stock powder. Heat over medium until it begins to bubble gently around the edges. Turn off the heat and cover.
- Bring a pot of water to a boil. Blanch the bok choy and corn for about 1 minute, then drain and set aside. Cook the ramen noodles according to the package instructions. Drain and set aside.
- Spoon half of the flavor paste mixture into a serving bowl. Pour in half of the hot broth and stir until the paste is fully dissolved and the soup is creamy.
- Add the cooked ramen noodles to the bowl, then top with the sautéed chicken, blanched bok choy, and corn. Garnish with chopped scallions and dried seaweed. Add extra chili oil if desired.
Notes
- For a vegetarian or vegan option, omit the ground chicken or replace it with minced mushrooms, extra-firm tofu, or plant-based meat alternatives.
- If you don’t have sesame paste, tahini is a good substitute. Peanut butter can also be used.
- Ensure the soy milk is unsweetened to avoid an overly sweet broth.
- Adjust chili oil to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl