Tantanmen (udon)

5 from 6 votes

Noodles served with savory and creamy broth topped with minced pork and vegetables.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Japanese

Servings: people

Calories: 516kcal

Author: Dana

Mince 1 inch ginger, 2 garlic cloves and 1 shallot.
Heat pot on medium low heat. When the pot gets hot, add ½ tablespoon oil to the pot. Next, add minced ginger, garlic, and shallot. Fry for 1 minute.
Add ½ pound ground pork to the pan and break apart the clumps of meat. Then, add 1 tablespoon sake and fry the pork for 3 minutes until slightly brown.
Once the pork has browned, add 1 tablespoon dark soy sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 tablespoon oyster sauce, 1 tablespoon soybean paste or miso paste, 1 teaspoon chili oil, 1 tablespoon Chinese sesame paste. Mix everything together and cook for 1 minute. OPTIONAL: set aside some minced pork topping so you can add it as a garnish at the assembly step.
Add the 1.5 cups chicken broth gradually to the minced pork while stirring with a spatula. This ensure that you can combine them well.
Next, gradually add 1 cup of soy milk while stirring. When the broth starts boiling, it is ready and you're ready to assemble!
Boil a pot of water and cook udon or ramen noodles according to package directions. If you wish, you can boil your spinach (10 seconds) or bok choy (3-5 minutes until your desired tenderness) at the same time.
Add the noodles to a bowl. Then, add your hot broth from Step 6. Finally, add your favorite toppings such as your spinach, soft boiled egg, mushrooms, etc. Garnish with sliced green onions and chili oil. Mix and enjoy the creamy noodles!