Spicy Tomato Tantanmen

Inspired by the popular Japanese-style Tantanmen ramen, this spicy noodle dish is a delicious way to use our Miso Garlic Marinara in a fun way. We’ve added a bit of a kick to this one, but chili paste can be reduced to accommodate milder palates - or bumped up a level, if you’re freaky like that.

Prep Time: 10 minutes Total Time: 30 minutes
Serves
6

Ingredients

Ramen Broth
  • 1 tbsp sesame oil
  • 1 cup finely diced onion
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2 tbsp red chili paste
  • 1 jar SAUZ Miso Garlic Marinara
  • 4 cups chicken or vegetable broth (no salt added)
  • 1 can (13.5 oz) coconut milk or soy milk, warmed
  • 2/3 cup sesame paste
  • 1/4 cup soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tsp kosher salt
Spicy Pork Topping
  • 1 lb ground pork
  • 1 tbsp minced ginger
  • 1 tbsp red chili paste
  • 2 tbsp soy sauce
  • ½ tsp kosher salt
  • 1 tbsp chili oil
Serving
  • 6 cups cooked ramen noodles
  • 3 heads baby bok choy, steamed and halved lengthwise
  • 3 soft boiled eggs, halved
  • 2 tbsp sliced green onion
  • 2 tsp toasted sesame seeds
  • Chili crisp, for serving (optional)

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Prep Time: 10 minutes Total Time: 30 minutes
Instructions:
  1. Ramen Broth: Heat oil in large sauce pot set over medium heat. Add onion, garlic, and ginger; cook, stirring, for 2 to 3 minutes until softened. Add 2 tbsp chili paste and cook for an additional 1 minute or until well combined and fragrant. Add Miso Marinara and chicken broth and stir to combine. 
  2. Whisk coconut milk with sesame paste, soy sauce, vinegar, chili oil, and salt. Add to pot and stir to combine. Bring to a boil then reduce heat and simmer for 15 minutes or until soup is slightly thickened and flavorful. 
  3. Spicy Pork Topping: Meanwhile, combine pork with ginger, chili paste, soy sauce, and salt. Heat chili oil in large skillet set over high heat. Add pork and cook, breaking up with wooden spoon, for 7 to 7 minutes, or until browned, crispy and cooked through. Remove from heat; set aside. 
  4. Serving: Divide noodles evenly among 6 serving bowls. Top evenly with pork, steamed bok choy and boiled eggs. Ladle soup evenly over noodles and toppings. Garnish with green onion and sesame seeds. Drizzle with chili crisp for added kick, if desired. 
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