Healthy Tantanmen Ramen
Cuisine: JapaneseDifficulty: Medium4
servings450
kcal30
minutesThis Tantanmen Ramen brings all the comfort and flavor of traditional ramen with a wholesome twist! Perfect for a cozy lunch or dinner, this recipe offers a balanced mix of high-protein ground beef, nutritious veggies, and fiber-rich noodles in a savory, sesame-based broth. The recipe is easy to follow, comes together in under 30 minutes, and is packed with umami flavors. Plus, it’s adaptable for various dietary needs—simply swap noodles or adjust toppings to your preference!
Ingredients
1.5l chicken broth
4 tablespoons sesame oil
20g fresh ginger
600g ground beef
4 tablespoons soy sauce
3 tablespoons tahini paste
1 tablespoon chili paste
1 bundle ramen noodles
250g pak-choi
1/2 cup sliced mushrooms
1 white onion
1 can edamame
2 limes
Salt
Green onions (chopped, for garnish)
Sesame seeds (for garnish)
- Optional
1 boiled egg (halved, optional but adds extra protein)
Directions
- Drain the beans, rinse, and let them drip dry. Squeeze half of the limes. Puree the juice with tahini, beans, and soy sauce. Chop the onion. Cut off the pak choi leaves. Slice the remaining pak choi into strips and the ginger into fine slices.
- Heat half of the oil in a pan. Sauté the meat with ginger for about 5 minutes until browned on all sides. Add the chili seasoning sauce and continue frying everything over medium heat for 5 more minutes. Season with salt and set aside.
- Sauté the onion in the remaining oil in a pan. Deglaze with broth. Add the pureed tahini paste and stir until the paste has dissolved. Add beef and cook for about 4 minutes until al dente. Add the pak choi, including the leaves and mushrooms and briefly simmer.
- Boil the ramen noodle in a separate pot until they are al dente. Serve the soup and add the noodles. Sprinkle with sesame seeds. Cut the remaining lime into pieces and serve alongside.
- Optional: Cut the boiled egg in half and add it to the soup
Notes
- For a complete meal, enjoy with a side of steamed edamame or a crisp cucumber salad. Serve hot, and feel free to adjust toppings for added color and nutrition, such as sliced red bell peppers or fresh cilantro.
Leave a Reply