ramen noodle

Tan-men (タンメン) is ramen soup noodle with stir fried pork and vegetables, and it's one of the quickest ramen you can make easily at home! &nbsp;Inspired by the Japanese drama, Midnight Diner.

Tan-Men

wood ear mushrooms ((4 g))

green onions/scallions

cabbage

carrot ((5 cm))

oz bean sprouts ((114 g))

Tbsp neutral-flavored oil (vegetable, canola, etc) ((for stir frying))

oz sliced pork belly ((114 g))

Tbsp sake

black pepper

salt (I use Diamond Crystal; Use half for table salt)

tsp sesame oil (roasted)

water ((for boiling noodles))

servings ramen noodles ((10-12 oz

tsp Chuka Dashi (Chinese seasoning)

water ((800 ml))

Gather all the ingredients.

Make the soup.  In a medium saucepan, dissolve 4 tsp of Chuka Dashi in 3⅓ cups (800 ml) of hot water.  Mix well and bring to boil then set aside.  Alternatively, you can use my homemade Chicken Stock recipe.

In a small bowl, add dried wood ear mushrooms and add just enough water to cover them.  Re-hydrate until soft and squeeze to remove the water.  Cut green onion into 2 inches (5 cm).

Cut the cabbage leaves into bite size pieces.  Cut the carrot into thin slabs and then cut them in half.  Rinse the bean sprouts under running water.

Start preparing a big pot of water to cook noodles.  While waiting, heat the wok or large frying pan on high heat (if non-stick frying pan, medium to medium high heat).  Once it’s hot, add oil and swirl the oil around to coat the wok.  Then add the pork belly and cook until no longer pink.

Add 1 Tbsp sake.  Then add wood ear mushrooms, green onion, and carrot.

Add the cabbage and bean sprouts.

Season with freshly ground black pepper and pinch of kosher salt.

Once the cabbage is tender, add the chicken stock and sesame oil and bring to simmer.

When the water is boiling, add the noodles by loosening them up with hands.  Cook the noodles according to the package instructions.  Drain well and divide the noodles into two bowls.

Pour the toppings and soup over the noodles and serve immediately.&nbsp;

Dash of white pepper is great for enhancing the noodles' flavor.

Beef Ramen Noodle Soup with Choy Sum and Enoki Mushrooms Recipe - (4.8/5)

Ounces Flank Steak

Ounces Choy Sum

Cloves Garlic

Scallions

Ounces Enoki Mushrooms

1-Inch Piece Ginger

Tablespoons Beef Demi-Glace

Tablespoons White Miso Paste

Tablespoons Soy Sauce

Cup Hoisin Sauce

Ounces Fresh Ramen Noodles

Tsukemen is cold ramen noodles served with a separate bowl of flavorful broth for dipping. Enjoy with a variety of topping for the perfect summer bowl!

Tsukemen (Dipping Ramen Noodles)

10-12 oz fresh ramen noodles

½ lb sliced pork belly

½ inch ginger

garlic

shiitake mushrooms

1.8 oz shimeji mushrooms ((½ package))

Tbsp sesame oil (roasted)

Tbsp doubanjiang (spicy chili bean sauce/broad bean paste)

0.18 oz katsuobushi (dried bonito flakes)

mentsuyu/tsuyu (noodle soup base)

water

tsp miso ((I use awase miso))

soy sauce

½ Tbsp rice vinegar

shrimp ((can be more or less))

Tbsp sake ((for boiling shrimp))

soft/hard-boiled egg

narutomaki (fish cakes)

nori (seaweed) ((cut in half))

Cut the meat into 1 inch pieces. Mince the ginger and garlic. Discard the bottom of shimeji and shiitake mushrooms and slice shiitake mushrooms. Finely chop scallions. Remove the shell and devein shrimps.

To Prepare Ingredients

In a medium saucepan, heat sesame oil over medium-high heat and add ginger and garlic when oil is hot.

When fragrant, add (spicy) chili bean paste (Doubanjiang or La Doubanjiang) and stir constantly so it won’t burn.

Add the meat and cook until no longer pink.

Add the shiitake and shimeji mushrooms and cook until wilted.

Add Menetsuyu and water and bring to a boil.

Using a fine sieve, skim off the scum and foam if necessary.

Lower the heat to medium-low and add miso and soy sauce in the soup and simmer for 5 minutes.

Add the chopped green onions and rice vinegar. Turn off the heat and set aside.

To Make Soup

In a small saucepan, bring 1 ½ cup water to a boil. Add 1 Tbsp sake and shrimp. Once the shrimp starts changing color, turn off the heat and cover to let the remaining heat cook the shrimp (so you won’t overcook the shrimp). Drain and set aside.

To Prepare Toppings

When all the toppings are ready, bring a big pot of water to a boil and cook the noodles. Make sure to separate each noodle when you drop them into the boiling water. Cook according to the package instructions, but keep the noodles al dente. Drain the water and rinse the noodles to remove starch. Soak the noodles into a bowl of ice water to cool. Drain completely and divide the noodles into plates/bowls.

To Boil Noodles

Serve all the toppings on the noodles or on a separate plate. Pour the hot soup in a bowl. Serve the cold noodles, toppings, and soup and sprinkle katsuobushi in the soup right before eating. Enjoy!

To Serve

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Top 3 ramen noodle recipes from across the web

The most viewed ramen noodle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tan-Men

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The most viewed ramen noodle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine