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Spicy Shallot Tantanmen Ramen Recipe
September 2023
Reading time 1 Minute

Creamy sesame shallot broth, bouncy noodles and a topping of crispy tofu and shallots come together to make the ultimate bowl of comfort food

Here's how to make this warming autumn dish.
Preparation time
10 minutes
Cooking time
25 minutes
  • For the tofu
  • 200g smoked tofu
  • 1 tsp sesame oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 ½ tbsp soy sauce
  • 1 ½ tsp sriracha
  • For the broth
  • 2 tbsp chilli oil
  • 2 shallots, peeled and minced
  • 2 cloves of garlic, peeled and minced
  • ½ tsp Sichuan peppercorns
  • 2 tbsp tahini
  • 1 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 tsp sriracha
  • 250ml soy milk
  • 500ml vegetable stock
  • ½ tsp salt
  • To serve
  • 2 nests of ramen noodles
  • 2 bok choy, halved
  • Chilli oil
  • Crispy shallots

Crumble the tofu by hand until it resembles minced meat. Heat a frying pan over a medium heat. Add the sesame oil. Once hot, add the garlic and ginger and fry for two to three minutes. Add in the crumbled tofu. Season with soy sauce and sriracha. Mix well and cook over a medium high heat for a further five minutes.

Heat a large pot of water and bring to a simmer. Add in the ramen noodles and cook for one to two minutes, until very al dente, as they will continue to cook in the hot soup. Remove the noodles from the water with tongs and run under some cold water. Drain well and set aside.

In the same pot, add the bok choy and cook over a medium-high heat for one to two minutes until bright green and tender. Drain and rinse in cold water. 

Wipe out the pan and return to a medium high heat. Add in half of the chilli oil and once hot, add in the shallots, garlic and Sichuan pepper corns. Sauté over medium high heat for three to four minutes until the shallots are cooked through.

Lower the heat to medium. Add in the tahini, peanut butter, soy sauce, and sriracha. Mix until they’re well combined. While stirring, add in the soy milk and vegetable stock. Whisk over a medium heat until the paste and peanut butter are fully incorporated.

Season with salt, to taste, and add in the remaining chilli oil and mix well. Taste the soup and feel free to adjust the seasonings based on desired taste.

Prepare two large, deep bowls. Add in one portion of cooked noodles to each bowl and pour over half of the soup. Top with half of the minced tofu, and the blanched bok choy. Finish with the crispy shallots, and another drizzle of chilli oil.

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