📝 About This Recipe
Originating from the bustling street stalls of Yokohama, Tanmen is a vibrant, vegetable-centric ramen that celebrates the natural sweetness of stir-fried produce. Unlike its heavy tonkotsu cousins, Tanmen features a light, soul-warming 'Shio' (salt) broth enriched by the savory juices of wok-seared pork and crisp greens. It is the perfect harmony of smoky 'wok hei' and delicate umami, making it a nourishing choice for any noodle lover.
🥗 Ingredients
Broth and Seasoning
- 4 cups Chicken Stock (high-quality or homemade preferred)
- 1 teaspoon Salt (sea salt preferred)
- 1 teaspoon Soy Sauce (for a hint of color and depth)
- 1 tablespoon Toasted Sesame Oil (divided)
- 1/2 teaspoon White Pepper (ground)
The Stir-Fry
- 4 ounces Pork Belly (thinly sliced into bite-sized pieces)
- 2 cups Cabbage (roughly chopped into 1-inch squares)
- 1 cup Bean Sprouts (rinsed and drained)
- 1/4 cup Carrot (peeled and cut into matchsticks)
- 1/4 cup Wood Ear Mushrooms (rehydrated and sliced)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 1/2 bunch Nira (Garlic Chives) (cut into 2-inch lengths)
Noodles and Garnish
- 2 packs Fresh Ramen Noodles (medium-thickness)
- 2 pieces Green Onions (finely sliced)
- 1 teaspoon La-Yu (Chili Oil) (optional for serving)
👨🍳 Instructions
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1
Prepare all vegetables and meat before starting the heat. In Tanmen, the cooking happens very quickly, so having your 'mise en place' ready is essential.
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2
In a medium pot, bring the chicken stock to a gentle simmer over medium heat. Keep it warm while you prepare the stir-fry.
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3
Bring a separate large pot of water to a rolling boil. This will be used to cook your ramen noodles.
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4
Heat 1/2 tablespoon of sesame oil in a large wok or deep skillet over high heat until it just begins to smoke.
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5
Add the sliced pork belly to the wok. Sear for 1-2 minutes until the fat renders and the edges turn golden brown.
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6
Toss in the garlic and ginger, stir-frying for 30 seconds until fragrant but not burnt.
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7
Add the carrots, cabbage, and wood ear mushrooms. Stir-fry over high heat for 2 minutes. You want the vegetables to soften slightly but retain a crisp snap.
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8
Pour the warm chicken stock directly into the wok with the meat and vegetables. This allows the stock to pick up all the caramelized flavors from the pan.
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9
Season the broth with salt, soy sauce, and white pepper. Let it boil together for 1-2 minutes to infuse the vegetable juices into the soup.
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10
While the soup simmers, drop your fresh ramen noodles into the boiling water pot. Cook according to package instructions (usually 2-3 minutes) until al dente.
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11
During the last 30 seconds of the soup simmering, add the bean sprouts and garlic chives to the wok. They only need a quick blanch to stay crunchy.
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12
Drain the noodles thoroughly and divide them into two deep ramen bowls.
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13
Pour the broth over the noodles first, then use tongs to pile the mountain of vegetables and pork on top of each bowl.
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14
Finish with a drizzle of the remaining sesame oil and a sprinkle of fresh green onions.
💡 Chef's Tips
Use a high-quality chicken stock as the base, as the 'Shio' style relies on the clarity and depth of the broth. Don't overcook the vegetables; the signature of a great Tanmen is the crunch of the cabbage and sprouts against the soft noodles. White pepper is traditional for Tanmen; it provides a sharp, floral heat that complements the salt base better than black pepper. If you can't find pork belly, thinly sliced pork shoulder or even chicken thigh works beautifully as a substitute. Always cook your noodles in a separate pot of water, never in the broth, to avoid a starchy, cloudy soup.
🍽️ Serving Suggestions
Pair with a side of crispy pan-fried Gyoza for the classic Japanese ramen-shop experience. A cold glass of Sapporo or Asahi lager cuts through the savory richness of the stir-fried pork. Serve with a small dish of Rayu (Japanese chili oil) or vinegar on the side for guests to customize their spice and acidity levels. For a complete meal, add a side of 'Chahan' (Japanese fried rice) to soak up the remaining broth.