There’s a restaurant here in Oahu that serves the most delicious tan tan ramen I have ever tasted. The name is Goma Tei, with two branches, one in Honolulu at The International Market Place and the other inside the Pearlridge Mall in Aiea. Except for one thing, while the menu says it’s vegetable tan tan, you have to request it to be veganized. Meaning, use plain water instead of their meat-based broth and if luck stalks you, the server will take it up a notch by offering you glass noodles. Every time we go to either branch, I’d always tell hub that I wish we had something like this closer to home so we don’t need to drive whenever I’m “feeling tan tan”.
But come to think of it, I’d rather make my own and flavor it my way, eat it my way, any time I crave for it, right? I can confidently say that I nailed the taste with the ingredients below.
Tan Tan Ramen is part Chinese, part Japanese cuisine. I bought the miso paste and tahini sauce at Amazon and the rest of the ingredients at a local supermarket. Here’s a very simple recipe for you!
Comfort food for cooler months ahead. Easy-to-find ingredients. Easy-to-prepare. Spend more quality time with the family over a delicious bowl of tan tan ramen.
- 1 pack organic buckwheat noodles
- 3 cups water or vegetable broth
- 2 heads bok choy
- 1 pack mushrooms
- 1 tbsp sesame oil
- 2 tbsp tahini
- 2 tbsp miso paste
- 6 tbsp liquid aminos (or vegan soy sauce)
- 2 tbsp rice vinegar
- 1 whole carrot, peeled and sliced
- 1/2 tsp chili flakes optional
- 1 stalk onion green, diced or sliced
Cook noodles per package instructions.
Saute mushrooms and carrots in sesame oil.
Add vegetable broth.
Mix tahini, followed by miso paste. Simmer.
Add liquid aminos and rice vinegar. Simmer.
Add bok choy. Add cooked noodles.
Top with green onion and/or chili flakes