Last time I was in Stroud, I was introduced to an exceptional ramen bar called Tomari-Gi. We ordered take-out and, truly, my order was one of the most delicious noodle soup dishes of all time. Their rendition of Tantanmen (spicy ramen noodles) left a lasting impression on me and has inspired this dish. Unfortunately, as I write this, I've discovered that Tomari-Gi has closed down. Nevertheless, I hope this recipe can do justice to their amazing version of this dish I was so lucky to experience back in December of 2021, and serve as a way to reminisce about one of the best noodles I've ever tasted.
Tantanmen is an amazing combination of sesame, La-yu, dashi stock, and soya milk, resulting in a creamy, nutty, and rich umami flavor with a touch of spice. The sesame seeds add a delightful toasty-ness that I really love. Here’s how to make it:
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Ingredients
Serves 2 | Prep time 10 minutes | Cooking time 20 minutes
Broth:
- 2 cups of water
- 10-15g Kombu
- 2-3 dried shiitake
- 4 tablespoons sesame
- 1 tablespoon rice vinegar
- 2 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sesame oil
- 1 teaspoon dashi powder
- 1 cup soy milk
For cooked toppings:
- 1 tablespoon Sunflower oil
- 2 teaspoon Sesame oil
- 150g extra firm tofu
- 1 tablespoon soy sauce
- ¼ teaspoon garlic powder
- 1 teaspoon black sesame
- 4 - 6 sprigs of tenderstem broccoli
Other toppings:
- 50g Red Cabbage
- 2 Handfuls of watercress
- 1-2 spring onions
Noodles:
- 200g of Chukamen noodles or Dan Dan noodles (as an alternative)
- 2 teaspoon rayu
Instructions
- Make dashi. On a low heat, pour in water, Kombu and shiitake. Bring to an almost simmer then set aside to brew.
2. Toast seeds. Get a frying pan on a high heat and add the white sesame seeds. Toast until golden, tossing them often to prevent burning.
3. Crush seeds. Decant toasted seeds into a pestle and mortar. Crush until a powdery paste forms.
4. Make soup. Add crushed seeds, rice vinegar, soy sauce, sesame oil, dashi powder, and soya milk to a bowl. Whisk until smooth then add to your dashi broth.
5. Prepare toppings. Start by thinly slicing red cabbage and spring onion. You can use a mandolin for the cabbage, the thinner the better.
6. Tofu. Cut into mini steaks. Then heat up a pan on a medium heat before adding ¾ tablespoon oil (roughly) and a good splash of sesame oil. Fry your steaks until golden before adding just under a tablespoon of soy, garlic powder, ½ teaspoon black sesame. Fry until irresistible. Set aside.
7. Broccoli. Wipe clean your frying pan and place on a high heat. Add a splash of sesame oil then sear your stems on one side before flipping and adding a splash of soy. Fry for a further 60 seconds and set aside.
8. Cook noodles. Boil up some water and cook your noodles to the packet instructions but make sure they are al dente, with plenty of bit left in them. I would undercook them by a minute or so (i.e. if instructions say 5 mins, cook them for 4) And stir to prevent stickage.
9. Heat soup. While your noodles are cooking. Heat up your soup to an almost simmer (do not boil).
10. Drain your noodles, shake off excess water and serve up immediately in your noodle bowls. Add your hot soup, toppings and La-yu (chilli oil) to taste.
Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.
Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
- Bun - use gluten free buns instead of white bread buns to make this gluten free
- Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian
Even if your reader doesn't follow a specific diet (eg. gluten free), they may have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
- Deluxe - add guacamole, crispy onions or
- Kid friendly - add crushed potato chips (ketchup chips!)
See this spicy version of this recipe on my website! (placeholder for in-content link)
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
Tell your visitors what equipment you use and how to adjust the recipe if they use something different, and link to your affiliate link to purchase the equipment.
Storage
Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.
These ingredients do/don't stand up well to freezing for X days/weeks/months.
Top tip
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
FAQ
Ramen and Tantanmen, while similar in that they are both noodle dishes, have distinct characteristics that set them apart. Classic Ramen is a Japanese dish, often flavored with soy or miso, and served with various toppings such as tofu, green onions, and sometimes a soft-boiled egg. The broth is typically clear or slightly cloudy.
Tantanmen, on the other hand, is a Japanese adaptation of the Chinese Sichuan dish Dan Dan Noodles. The primary difference lies in the broth - Tantanmen's broth is typically creamy and rich, with a distinct sesame flavor and a spicy kick. It's usually served with a protein and bok choy or similar greens, but like Ramen, the specific toppings can vary.
The broth of Tantanmen is unique, complex, and full of flavor. It's typically made from a stock base, then enriched with sesame paste or tahini to create a rich, nutty flavor. This is further accentuated by the addition of soy sauce for depth, sugar for a touch of sweetness, and chilli oil (La-yu) for a spicy kick. A dash of vinegar can also be added for a slight tanginess. The end result is a creamy, spicy, and richly flavorful broth that perfectly complements the noodles and toppings.
Tantanmen, while originated from the Chinese Sichuan dish Dan Dan Noodles, has evolved and adapted significantly in Japan. Although its roots are in Chinese cuisine, the version that is commonly known today as Tantanmen is uniquely Japanese. This dish showcases the cross-cultural culinary exchange between China and Japan, preserving the Sichuan roots while incorporating Japanese flavors and techniques. In essence, Tantanmen represents a beautiful blend of Chinese and Japanese culinary traditions.
Tantanmen | Spicy Ramen Noodles - Vegan
Ingredients
Broth
- 2 cups water
- 10-15 g dried kombu seaweed
- 2-3 whole dried shiitake mushrooms
- 4 tablespoons sesame
- 1 tablespoon rice vinegar
- 2 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sesame oil
- 1 teaspoon dashi powder
- 1 cup soy milk
Cooked toppings
- 1 tablespoon sunflower oil
- 2 teaspoon sesame oil
- 150 g extra firm tofu
- 1 tablespoon soy sauce
- ¼ teaspoon garlic powder
- 1 teaspoon black sesame
- 4 - 6 sprigs tenderstem broccoli
Other toppings
- 50 g red cabbage
- 2 handfuls watercress
- 1-2 stems spring onions
Noodles
- 200 g of Chukamen noodles or Dan Dan noodles as an alternative
- 2 teaspoon rayu
Instructions
- Make dashi. On a low heat, pour in water, Kombu and shiitake. Bring to an almost simmer then set aside to brew.
- Toast seeds. Get a frying pan on a high heat and add the white sesame seeds. Toast until golden, tossing them often to prevent burnage.
- Crush seeds. Decant toasted seeds into a pestle and mortar. Crush until a powdery paste forms.
- Make soup. Add crushed seeds, rice vinegar, soy sauce, sesame oil, dashi powder, and soya milk to a bowl. Whisk until smooth then add to your dashi broth.
- Prepare toppings. Start by thinly slicing red cabbage and spring onion. You can use a mandolin for the cabbage, the thinner the better.
- Tofu. Cut into mini steaks. Then heat up a pan on a medium heat before adding ¾ tablespoon oil (roughly) and a good splash of sesame oil. Fry your steaks until golden before adding just under a tablespoon of soy, garlic powder, ½ teaspoon black sesame. Fry until irresistible. Set aside.
- Broccoli. Wipe clean your frying pan and place on a high heat. Add a splash of sesame oil then sear your stems on one side before flipping and adding a splash of soy. Fry for a further 60 seconds and set aside.
- Cook noodles. Boil up some water and cook your noodles to the packet instructions but make sure they are al dente, with plenty of bit left in them. I would undercook them by a minute or so (i.e. if instructions say 5 mins, cook them for 4) And stir to prevent stickage.
- Heat soup. While your noodles are cooking. Heat up your soup to an almost simmer (do not boil).
- Drain your noodles, shake off excess water and serve up immediately in your noodle bowls. Add your hot soup, toppings and La-yu (chilli oil) to taste.
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