Tan Tan Ramen - A Much Improved Version

An improved version of Tan Tan Ramen soup made with authentic seasonings, albeit less spicy, tonkotsu broth made with pork neck bones, pulled pork from neck bones and topped with blanched bok choy, bean sprouts, scallions and sesame seeds.

Tan Tan Ramen - A Much Improved Version

Course: Soup

Cuisine: Asian

Keyword: tan tan ramen, tan tan ramen recipe

Prep Time: 30

Cook Time: 3 5

Total Time: 3 35

Servings: servings

Calories: 483kcal

Author: Victor

An improved version of the famous Tan Tan Ramen

Print Recipe

Ingredients

For the pork bone broth (Tonkotsu)

3 lbs pork neck bones cut into 2" pieces; you can roast them prior to boiling for more flavor but it's not essential.
16 cups water
1 medium onion peeled and cut in half
1 medium carrot peeled and cut in half
1 Tbsp peppercorns whole
3 bay leaves
2 tsp kosher salt add more to taste, if needed

For the doubanjiang mixture

3 Tbsp doubanjiang fermented chili and bean paste (see notes); add more if you like a little bit more heat.
2 Tbsp Japanese sesame paste
1 tsp Sichuan peppercorns toasted and ground, optional
1/2 tsp ground white pepper

For ramen

10 cups tonkotsu (pork bone broth)
2 cups bean sprouts
1 lb pork meat pulled from the bones
10 baby bok choy
2 garlic cloves pressed
2 Tbsp minced fresh ginger
4 scallions thinly sliced on the diagonal
10 oz ramen noodles dry
3 tsp sesame oil
4 tsp sesame seeds white, or a mix of white and black
chili oil optional; 1/4 - 1/2 teaspoon for medium heat to 1 - 2 teaspoons for a lot of heat per bowl.

Instructions

Place the pork bones, carrot, onion, peppercorns, and bay leaves in a large pot. Add 16 cups of water and bring to a boil. Reduce the heat to medium. Skim off and discard any brown foam that rises to the top. Turn the heat down to very low, cover with a lid, and simmer for about 2.5-3 hours.
Take the bones out, let them cool down, then pull the meat off the bones and shred.
Strain the broth through a fine mesh sieve and set aside. The broth can be made in advance and refrigerated overnight.
In a medium bowl, stir together the doubanjiang, sesame paste, Sichuan peppercorns, and white pepper.
Next, measure the broth. You should have 10 cups. If not, top up with drinking water and bring it to a boil. When the broth is boiling, lower the heat to low, add baby bok choy, and cook for 2 minutes. Remove the bok choy and set it aside. Add half the doubanjiang mixture into the broth, stir, and remove it from the heat. Stir in the kosher salt. Taste and add more if desired.
Heat a large skillet over medium heat. Drizzle two teaspoons of sesame oil, add the shredded pork, garlic, ginger, and half the scallions. Cook, stirring, for one minute. Stir in the remaining doubanjiang mixture and three tablespoons of pork broth, and cook, stirring, for one minute more. Remove the pan from the heat.
Meanwhile, fill a medium pot with water and bring it to a boil. Cook ramen noodles as per package instructions.
Divide the noodles between the serving bowls. Ladle the broth on top of the noodles and then top each with an equal portion of the bok choy, pork, and bean sprouts. Garnish with a dash of sesame oil, scallions, and sesame seeds. Drizzle with some chili oil if you want more heat.

Notes

Four tablespoons of doubanjiang will generally make a mildly spicy soup. However, some have found it to be somewhat too spicy. I would start with 2-3 tablespoons, taste, and add more next time if necessary. Or stir a little into the bowls. Three tablespoons works for me while using the brand that I use. Also, remember that doubanjiang may pack more or less heat depending on the brand.

Nutrition