10-Minute EASY Tantanmen Ramen Recipe & Video - Seonkyoung Longest (2024)

FAQs

What is the difference between Tantanmen and ramen? ›

Tantanmen ramen is quite different from other ramen styles like Shoyu ramen for example. The main difference comes down to the spice level. Tantanmen ramen is typically a lot spicier than your more traditional ramens.

While there are many good, humble bowls of shio out there, many ramen chefs see this as the most difficult type of ramen to make, since they can't rely on incredibly flavorful miso and soy sauce to provide the dimension their broth might otherwise lack.

In a medium bowl, combine the noodles and the seasoning packet with 2 cups of water and microwave on high power until the noodles are cooked, 4 minutes. Stir the noodles and crack the egg on top. Microwave on high power until the egg white is just cooked through but the yolk is still runny in the center, 1 minute.

Tan Tan Ramen contains a base of bouncy ramen noodles, topped with a spicy broth, cooked greens, and a deeply flavorful ground pork mixture. The broth is made from a flavorful base of spicy chiles, aromatics like ginger and garlic, along with miso and a delicious Sichuan toasted sesame paste.

There are four general classes of ramen: shoyu, tonkotsu, miso, and shio. Here's what you need to know about these four types of ramen.

Slice a hard-boiled egg in half and add it to your ramen with seasoning and vegetables. Alternatively, whisk an egg until the yolk and whites are combined and pour it into your noodles to enjoy egg-drop ramen.

Adding butter can be a quick fix for a broth lacking in fat and gelatin, two key ingredients in a truly decadent, long-cooked ramen broth. The butter melts, causing the broth to thicken and become slightly creamy; it'll make everything taste just a little more fuller and enrich the flavor with hints of dairy sweetness.

Noodle's Secret ~ Kansui lye water. Japanese lye water called kansui is an indispensable auxiliary ingredient for ramen noodles, and it is no exaggeration to say that it produces the exquisite balance between ramen noodles unique koshi firmness and soup flavour.

The biggest drawbacks of instant ramen are its high sodium content and lack of micronutrients. However, some brands on the market may also offer low-sodium varieties.

Why do people add mayo to ramen? ›

The mayonnaise and egg makes the broth creamy and rich, adding so much flavor to your soup! Start with an egg, seasoning packet, grated garlic, Korean pepper flakes (if you're using non-spicy flavored noodles) and Japanese kewpie mayo. Mix together. Add starchy water to the seasonings, then mix and add your noodles.

Japanese-style noodles made from our heirloom black rice instead of wheat. In addition to being gluten free, Forbidden® Rice is one of the most nutritious ancient grains. Our Forbidden Rice® Ramen has a delicious nutty taste and is a natural source of antioxidants (anthocyanins), magnesium, protein and fiber.

They're rich sources of protein, vitamin D, and B12, per the BBC –- and, at roughly $0.20 retail price per egg, your ramen deserves it. A note on technique: Try whisking your egg in a separate bowl before adding to minimize air bubbles, then slowly pouring it in.

Put your ramen in organic water. In a bowl, combine ramen seasonings, 8 Kewpie Mayo, peanut butter, garlic, spring onion, sesame oil and mix to combine. Pour the hot organic ramen water, add the noodles and give it a final mix. Garnishes, spring onion, chili oil and sesame seeds.

Carefully and gently lower one egg at a time into the boiling water with a mesh strainer/skimmer or a ladle. When you add the first egg, set a 7-minute timer. You can cook them 6 to 6½ minutes for a runny egg yolk and 8 to 9 minutes for a custard-like egg yolk.

Again, both mazemen and abura soba are basically a bowl of ramen without a significant broth component. The main flavors in both come from the tare and the fat, which together form the sauce that ends up coating the noodles.

While many ramen broths are gently simmered to develop nuanced, subtle flavors, tonkotsu broth is cooked at a rolling boil, giving the soup its rich body, opaque appearance, and rich texture.

Pho (pronounced fuh) is a light Vietnamese noodle dish with herbal broth and rice noodles, and ramen is a Japanese noodle dish with hearty broth and wheat noodles.

Menma (メンマ, 麺麻, 麺碼) is a Japanese condiment made from lacto-fermented bamboo shoots. The bamboo shoots are dried in the sun or through other means before the process of fermentation. Menma is a common topping for noodle soups, notably ramen.