00:00What do you crave on scorching summer days? Icy relief or fiery spice? This cold
00:06tantanmen delivers both with creamy soy milk-based soup and sizzling pork that'll revolutionise your
00:12heat strategy. Let's master this paradox together. For a printable version of this recipe, visit my
00:18website, just google hirashi tantanmen space statue to find me. Heat a little oil in a frying pan over
00:25medium heat. Just about one teaspoon will do perfectly. Add your 100 grams of ground pork along
00:31with a generous pinch of some pepper. Cook until the pork starts to change colour. You'll see it
00:39transforming from that raw pink to a lovely brown hue. Ground pork is absolutely the style of tantanmen
00:46in Japan, but you could experiment with ground beef or chicken if that's what you've got on hand.
01:00This is when we add our flavours. 30 grams of finely diced Japanese leek, half tablespoon of
01:06chili bean paste, and one teaspoon of yellow miso paste. If you can't find Japanese leek,
01:12regular leeks or onions work beautifully. Just avoid thin green onions like scallions here.
01:18As always, all ingredients and exact measurements for this recipe can be found in the description
01:24box below. Stir fry to combine everything beautifully. The combination of the savory sweet miso and the
01:32bold kick from the chili bean paste is creating something magical in your pan right now. Continue
01:39cooking until the pork is browned and the mixture is well incorporated. You want every piece of meat
01:45coated in those gorgeous flavours. Remove the pan from the heat and set aside. This seasoned meat mixture is
01:53going to be one of our key toppings. Now, let's create our sauce base. Grab a small saucepan and while
02:02it's still cold,
02:03add half a tablespoon each of Asian-style chicken bouillon powder, yellow miso paste,
02:09toasted sesame oil, and oyster sauce. Add in two tablespoons of ground sesame seeds,
02:15one teaspoon of chili oil, half teaspoon of sugar, one teaspoon of Japanese soy sauce, and finally,
02:24half a teaspoon each of ginger paste and garlic paste. Here's something crucial. Heat this over the
02:31lowest heat, stirring continuously until the chicken bouillon powder and sugar have completely dissolved.
02:37Don't be intimidated by the number of components here. They simply get mixed together for an easy,
02:43yet incredibly flavorful sauce. Remove from heat immediately after the ingredients are dissolved.
02:51The idea here is to make a smooth sauce base without fully cooking the ingredients.
02:59Now comes the ingredients that makes this recipe so special, soy milk. Mix your cooled sauce base with
03:07300ml of chilled and sweetened soy sauce. This soy milk creates an amazing rich soup that's still light
03:16and refreshing. It's absolutely ideal for those scorching summer days when you need something that
03:22satisfies without weighing you down. Now, I know some of you are probably thinking,
03:29can I use other milk instead? Well, technically yes, but I've tried this with cow milk and almond milk,
03:36and let me tell you, they're both a bit too, how do I put this nicely, intrusive for this dish.
03:44They want to be the star of the show, but we need them to play a supporting role.
03:50The subtle earthy flavor and creamy texture of soy milk really works the best here.
03:56Cover the mixture and refrigerate until ready to use. Preparing the soup ahead of time like this
04:02ensures we get a thoroughly chilled base for our ramen. Now for our noodles. Bring a large pot of
04:10water to a rolling boil and cook your ramen noodles for just a tiny bit longer than the packaging
04:16instructions say. This extra cooking time, we're talking about 30 seconds to 1 minute longer,
04:22ensures the noodles maintain their perfect texture even after being shocked in the ice bath later.
04:30If you've got time and want the authentic experience, homemade ramen noodles are incredible,
04:35but high quality dried noodles work beautifully too. Drain the noodles in a colander and give them
04:42a good rinse with cold water, then transfer them immediately to a bowl of ice water to cool completely.
04:56Once the noodles have cooled completely, drain them well and divide between your serving bowls or deep
05:03plates. Pour the gorgeous chilled soup right over the noodles, look at that creamy spicy goodness.
05:11Top with your prepared minced meat mixture and your choice of fresh summer vegetables. I'm using soft-boiled
05:18eggs, julienned cucumber, sliced tomato and finely chopped green onions. But feel free to get creative with
05:26your favourite summer salad vegetables. The goal is to complement the rich spicy soup with fresh
05:33cooling elements that make every bite a perfect balance. And there you have it, your own bowl of
05:40standard ramen. The perfect answer to what do I want when it's too hot for regular ramen, but I still
05:46crave
05:46those bold satisfying flavours. Want even more delicious recipes? Grab my free cookbook from the link in the
05:54description. Okay, let's go over the ingredients one more time, and if you're ready to cook, grab the
06:00written instructions by clicking the full recipe box with a picture that's about to pop up on your screen.
06:11Here we go, the link to the full recipe is on the screen for you now, and if you wanna
06:15watch more
06:15similar videos, don't miss my ramen playlist popping up on your screen as well. Thanks so much for watching,
06:21and I hope to see you in the next one. Bye.
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