Tantanmen Ramen

I was allowed to be a guest on a podcast yesterday and at some point we came up with the topic of ramen. (An excellent subject!) So I just had to make ramen again, this time with a super creamy broth with tahini and fried "mince" in the Tantanmen style, which is insoired by the Sichuan Dandan noodles.

The whole thing is really incredibly fast and is the perfect meal if you have little time or don't feel like standing in the kitchen, but still want to treat yourself to something really delicious.

Duration: 15 minutes

Difficulty: easy

Makes 2 servings

Zutaten:

Ingredients:

400g dashi or vegetable stock

300g unsweetened soy milk

100g sesamepaste (tahini)*

2 servings of Ramen noodles

2 cloves of garlic

Ginger, roughly the same amount as garlic

Chili paste to taste

200g vegan mince (whether bought ready-made or made from TVP)

2 tablespoons of sake

2 tablespoons soy sauce

Some sesame oil

Chili oil

Tare

Toppings of your choice, I recommend

Spring onions

Corn

Baby Pak Choi

Preparation:

As already written above, the whole thing goes super fast. Put on your pasta water and prepare the ramen according to the instructions on the packet. Heat 400g vegetable stock / dashi and when it is hot add the soy milk. Then the sesame mush is stirred into the broth, preferably through a sieve so that no pieces remain or you mix the whole thing again with a hand blender to a smooth liquid. Keep it warm, but don't let it boil anymore to prevent the soy milk from flaking.

*Please note that tahini can vary drastically in taste and texture. Depending on your brand, it might be better to use a bit less, taste and adjust the amount.

In addition to the toppings, the only thing missing is the minced meat. To do this, the garlic and ginger are finely chopped, then briefly seared in a little oil in a hot pan until they smell nice and aromatic. Then you can add your mince and fry everything until it has got a nice color. Then extinguish it with the sake and then with a little soy sauce, stir in some chili paste (as much as you like) like a splash of sesame oil and fry the mince for another 2-3 minutes.

Your pasta should be ready in the meantime and if you have a finished tare, you can serve it now. If you don't have a tare, you can also add a little soy sauce, mirin, sugar and possibly some sake to the broth. Put your tare in the serving bowls and pour the hot, creamy broth over them. Then divide the ramen into both servings and garnish them with your toppings and some chili oil. While the mince was frying, I lightly blanched some Bak Choi and then roasted it.

Then these super fast ramen are ready to serve and can be enjoyed by you.

Guten Appetit!

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