Chicken Tantanmen Ramen
This creamy, dreamy chicken tantanmen ramen recipe is making us feel so cozy right now! The soup is made with a creamy paste with tahini.
Servings: 4
Ingredients
For the Chicken Topping
- 1 tablespoon neutral oil
- 1 pound ground chicken
- 2 tablespoons chili bean paste (doubanjiang)
- 1/4 cup soy sauce
- 2 tablespoons sake
For the Broth
- ¼ cup tahini
- 1/4 cup soy sauce
- 1 ½ tablespoon rice wine vinegar
- 1 tablespoon chili oil
- 1 tablespoon chili bean paste (doubanjiang)
- 1 garlic grated
- Pinch of sugar
- 1 cup vegetable or chicken stock
- 1 cup milk, or plant based milk (soy or almond)
For the Ramen & Toppings
- Bok choy, green onions, soft boiled eggs, chili oil, sesame seeds
- 2 4 ounce ramen packages
Instructions
- Heat a skillet with oil and add in your chicken. Ground it until it is all separated and browned for5-10 minutes.
- Add your chili bean paste, soy sauce and sake and cook for another 15-20 minutes throughout until the chicken has browned and is cooked through.
- In the meantime, make your broth paste. In a bowl, mix tahini, soy sauce, vinegar, chili oil, chili bean paste, garlic, ginger and sugar well and set aside.
- In a pot, heat broth and milk. Slowly start adding in your broth paste and stir until dissolved. Seton low.
- In a separate pot, make your ramen according to the package instructions. Next, assemble your bowl. Add in your broth, ramen noodles and top with your chicken, bok choy, green onions, soft boiled egg, chili oil and sesame seeds.
Nutrition
Calories: 312kcal | Carbohydrates: 6g | Protein: 26g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1694mg | Potassium: 727mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg