Spicy tan tan soup

    25 min

    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

    Serves: 2 

    • 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

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. 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.
    2. 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.
    3. Put noodles in a bowl of hot water to separate; drain. Mix noodles into soup and garnish with spring onions and Thai chilli peppers.

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