Tantan Ramen

Not many words needed, this is my favorite ramen ever, inspired by the best ramen I tried in Japan!

Our live was just over and I ate far too much ramen! 

I hope with all my heart you will try this recipe! Ramen is happiness in Marinola’s food language! 

WHAT YOU WILL NEED:
Serves 2-3 people

• 1-2 chopped shallots or small onions
• 1-2 garlic cloves, mashed
• 1 tbsp rice vinegar
• 2 tbsp soy sauce
• 3 tbsp sesame paste
• 2 tbsp Gochujiang paste(or 1 tbsp red chilli paste + 3 tbsp light miso paste)
• 100g soft tofu(or 50g firm tofu)
• Around 1L water or veggie stock

Finishing:

• 100g sliced oyster mushrooms(or any other mushroom)
• 100g Crumbled tofu
• Chilli or paste
• 1/2 tbsp sesame oil
• Pinch of cumin powder
• 2-3 Scallions, finelly chopped
• Optional: mung bean sprouts
• 350g Fresh or 250g dry ramen

HOW TO:

1. Fry the shallots and garlic with a pinch of salt in a drizzle of sesame oil for 1 minute, cover with water and let it simmer for 10 minutes;
2. Add the soy sauce, sesame paste, Gochujiang paste and half od the liquid and let it simmer for 5 minutes; 
3. Blend the the soup with the soft tofu for 1 minutes until creamy and smooth; 
4. Add the rice vinegar and stop the heat
5. Add the mix back to the pan and let it simmer for 5 minutes: 
6. Cook the fresh ramen in boiling water for 20 seconds, rinse in cold water and set aside; 
7. Heat a wok or frying pan with a drizzle of sesame oil and fry the mushroom with a tsp of soy sauce for about 3-5 minutes; 
8. Mix the crumbled tofu with the chilli paste, cumin and fry in a drizzle of sesame oil for about 3-5 minutes; 
9. Finishing: Serve the ramen in warm bowls with the boiling soup on top and finish with the crumbled oyster mushrooms, tofu”meat” and freshly chopped scallions;