Tantanmen Recipes

Steps:

• Mix together the tobanjan, hoisin sauce, soy sauce, and sugar in a bowl and set aside.
• Combine the chicken stock and Miso Base in a pot placed over high heat to make the miso broth. Bring to a boil, then reduce the heat to low and cover to keep warm. In addition, place another large pot of water over high heat and bring to a boil.
• Heat the sesame oil in a large sauté pan placed over high heat. Add the garlic and cook for 10 seconds, then mix in the ground pork. After 1 minute, add the reserved sauce mixture and cook, stirring constantly to break up the pork, for 2 minutes longer, or until the pork is cooked through. Set aside.
• Add the noodles and bok choy to the boiling water and cook for 1 minute. Drain the liquid and set aside the bok choy. Divide the noodles among 4 bowls and top each with 2 cups of miso broth. Divide the pork among the bowls and garnish each with the bok choy and scallions.

Steps:

• Heat sesame oil in a skillet over medium heat; add doubanjiang. Cook and stir shallots, garlic, and ginger until fragrant, about 30 seconds. Add ground pork; cook and stir until browned, about 3 minutes.
• Mix soy sauce, tahini, sake, miso paste, and tianmianjiang into pork mixture until evenly combined. Add chicken stock; bring to a boil. Mix rice vinegar and rayu into pork mixture; add spinach. Simmer soup over low heat for 10 minutes.
• Put noodles in a bowl of hot water to separate; drain. Mix noodles into soup and garnish with green onions and Thai chile peppers.

Steps:

• Bring a pot of salted water to a boil over high heat. Add noodles and cook until al dente, according to package instructions. Drain and run under cold water until the noodles are completely cold. (This stops the noodles from cooking further.) Set aside to drain.
• Heat a large skillet over medium-high. When hot, add 1 tablespoon olive oil and arrange the tofu slices in a single layer. Generously season the tofu with about 1/2 teaspoon salt and about 1/8 teaspoon pepper. Reduce heat to medium, and cook tofu for 3 to 4 minutes until golden. Flip the tofu, and cook until golden on the other side, about 2 to 3 minutes. (Depending on the size of your skillet, you may need to cook your tofu in two batches.) Remove from the pan, set aside on a plate.
• To the same pan, add 1 tablespoon olive oil and the mushrooms. Season with salt and pepper. Pan-fry until mushrooms are tender and slightly golden, about 6 minutes.
• Prepare the broth: Pour the vegetable stock into a large pot and add the kombu, if using.
• Bring to a gentle simmer and cook over medium heat, about 7 minutes. Remove kombu (keep for another use) and turn off heat. Allow to sit for 2 minutes, then gradually whisk in milk, adding a little at a time, so it doesn't curdle. Once the milk has been added, heat broth over medium until it simmers.
• In a medium bowl, combine the sesame paste, soy sauce, sesame oil, rice vinegar, sugar and chile oil. Divide mixture across four deep noodle bowls.
• Pour the hot broth over the sesame soup base, dividing it evenly among the bowls. Whisk to combine the base with the broth.
• Divide the noodles across the bowls, and top each bowl with a few slices of tofu, mushrooms, corn, scallions, sesame seeds and an extra drop of chile oil.