Fast and flavourful, this is an easy home-cooked weeknight meal.
Tan tan ramen is a savoury and creamy Japanese-style ramen noodle soup. It has a bit of a kick and is served with umami-rich sweet and spicy beef mince on top.
Beef tan tan ramen
Serves 2
Ingredients
For the beef
300g lean beef mince
1 Tbsp cooking oil
1 Tbsp fresh ginger, grated
1 clove garlic, chopped
2 Tbsp gochujang
1 ½ Tbsp honey
1 Tbsp rice vinegar
1 ½ Tbsp soy sauce
Soup
2 Tbsp tahini
2 Tbsp soy sauce
2 Tbsp sweet chilli sauce
2 cups beef stock
2 cups unsweetened oat milk (or soy milk)
400g thin egg noodles
2 bok choy
2 spring onions, sliced
1 soft-boiled egg, halved
Method
- Gently heat the beef stock and oat milk in a pot over medium-high heat to the simmering point. Cover and keep hot.
- In another pot, cook the noodles according to the packet instructions and blanch the bok choy.
- Mix the tahini, soy sauce and sweet chilli sauce well in a small bowl and set aside.
- Heat the oil in a wok. Cook the garlic and ginger for 1 minute until fragrant. Add the beef mince, gochujang, honey, vinegar and soy sauce. Stir fry until the beef is cooked through – about 5-7 minutes. You want the meat to caramelise slightly for extra flavour.
- To serve: divide the tahini mixture between two individual serving soup bowls, followed by the soup broth. Stir to combine, then add the noodles, topped with beef, bok choy, boiled egg and spring onions.
- Drizzle some chilli oil over the soup if you want to add some extra heat to the dish.