Tan tan soup, also known as dan dan noodles, is a traditional Chinese soup made with pork, chilli peppers and other flavourings. This is my version in which I have added a few Japanese influences, such as miso paste!
2 people made this
1 teaspoon sesame oil
2 teaspoons doubanjiang (soya bean paste)
1 tablespoon minced shallots
1 clove garlic, pressed
1 1/2 teaspoons grated fresh ginger
175g minced pork
60ml soy sauce
2 tablespoons tahini (sesame seed paste)
1 tablespoon sake
1 tablespoon miso paste
1 teaspoon tianmianjiang (sweet bean paste)
950ml chicken stock
2 teaspoons rice vinegar
1 teaspoon rayu (chilli oil)
15g fresh spinach (optional)
450g ramen noodles, or to taste
3 spring onions, thinly sliced
1 red Thai chilli pepper, sliced
Method Prep:10min › Cook:15min › Ready in:25min
Heat sesame oil in a pan over medium heat; add doubanjiang. Cook and stir shallots, garlic and ginger until fragrant, about 30 seconds. Add 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 the 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 spring onions and Thai chilli peppers.