It’s complex. It’s easy. It’s creamy. It’s my take on tantanmen ramen. Meet my go-to japanese noodle soup order when my halal life demands a pork-free, flavor-packed bowl of ramen.
Scroll down for the recipe
4 cups of stock (veggie or chicken)
5 smashed cloves of garlic
1 yellow onion + scallion white ends
1 heaping Tbsp white miso
1-2 tsp red curry paste (varies by spice level)
⅓ cup tahini
2 Tbsp rice vinegar
2 Tbsp sugar (varies by spice level)
1 Tbsp sambal oelek or 1/2 tsp chili paste (varies by spice level)
⅓ cup heavy cream
2-3 Tbsp butter
2 tsp salt
In a large pot, boil the stock, garlic, onions, miso, and curry paste together for 30 minutes, covered, on medium-low heat. You’ll know it’s done simmering when the onions are fully softened and almost disintegrating.
While the stock simmers, you can prepare your toppings such as corn and mushrooms by frying them in some butter and salt (but only salt them after they’re fried). Set your toppings aside for later assembly.
Using a sieve, strain all solids from the broth and discard them.
Add the tahini, vinegar, sugar, and sambal/chili paste to the broth. Simmer, while covered on low heat for another 15 minutes.
Add 2 tsp salt, heavy cream, and butter to the broth and turn off the heat.
Tasting the broth is crucial before moving forward! Taste for spice/salt/acid. If it’s too acidic, add a Tbsp of butter at a time and taste again. If it’s too spicy, add heavy cream or butter + 1 Tbsp sugar. If it’s bland or too creamy for your taste, add more salt, vinegar, and/or chili paste.
Boil ramen noodles separately as instructed on their package and do not add them to the broth yet!
Assemble each serving bowl individually in this order:
1. Broth 2. Noodles 3. Toppings
This does suck! But your ramen will still be luscious and flavorful, so just replace it with a Tbsp of soy sauce.
Chewy noodles are crucial. If not ramen, try soba or glass noodles.
Direct any questions or comments you have to my instagram at: @reeniekarim