Cold Spicy Ramen for Summer (Hiyashi Tantanmen Recipe)

sesame paste

🥗Healthier: tahini

💰Cheaper: peanut butter

Tahini offers a similar nutty flavor with fewer calories.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

chili oil

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha provides a similar heat with less oil.

boiled eggs

🥗Healthier: tofu

💰Cheaper: hard-boiled egg substitute

Tofu is a lower-cost protein alternative.

Heat 1 tsp of oil in a frying pan over medium heat.

Add 100g of ground pork, salt, and pepper; cook until the pork changes color.

Add 30g of finely diced Japanese leek, 0.5 tbsp of chili bean paste, and 1 tsp of yellow miso paste; stir-fry until well combined and browned.

Remove from heat and set aside the pork mixture.

In a small saucepan, add 0.5 tbsp of Asian-style chicken bouillon powder, 1 tsp of yellow miso paste, 2 tbsp of ground sesame seeds, 1 tsp of chili oil, 0.5 tsp of sugar, 1 tsp of Japanese soy sauce, 0.5 tsp of ginger paste, and 0.5 tsp of garlic paste; heat over low heat, stirring until dissolved.

Mix the cooled sauce with 300ml of chilled unsweetened soy milk; cover and refrigerate.

Bring a large pot of water to a boil and cook ramen noodles for 30 seconds to 1 minute longer than package instructions.

Drain noodles, rinse with cold water, and transfer to ice water to cool completely.

Drain noodles well and divide between serving bowls.

Pour the chilled soup over the noodles.

Top with the minced meat mixture, soft-boiled eggs, julienned cucumber, sliced tomato, and finely chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens