My name is Rosemary and I love Ramen


Ramen is awesome!  I love ramen.  I love it’s richness.  I love it’s complexity of layers of flavors.  When I see a bowl of ramen I smile.  It is my comfort food.  It’s like a hug of deliciousness.  I have been crafting my own recipe for ramen for the past month.  Trying out different things and perfecting my recipe.  But that doesn’t mean I am not eager to also try other recipes for ramen.

As I am sure you have already guessed the next recipe is for ramen, though a style of ramen new to me.  It’s called Tan Tan Men.  The cookbook the recipe comes from is Japanese Soul Cooking.

To start with I need to make the stock for broth.  The stock was called a torigara stock.  To make it I took 1 lb of chicken bones and covered them with water in a large pot.  I placed the pot on the stove and brought the water to a boil.


Once boiling I removed the bones and rinsed them under cold water.


The bones then went back into a pot, this time with 12 cups of water and was brought back to a boil over high heat.  Once it started to boil the heat was lowered to medium and the stock bubbled away for around 30 minutes.


Then the bones were strained from the stock and the stock was done!


To make the actual ramen broth I heated sesame oil, and finely chopped scallions, ginger and garlic over high heat and stirred constantly for 1 minute.


Then ground pork and tobanjan (which is a spicy paste made from beans and chile peppers) and stirred continuously breaking up the pork for 2 minutes.


Then I added the stock, soy sauce, sugar, salt and sesame paste.


The broth was brought to a boil and then down to a simmer for a few minutes.  To serve I placed cooked noodles in a bowl and topped with the broth.  Then I garnished with green onions.


The Verdict:  This was the fasted ramen I have ever made…I guess except for those ramen packages back in my university days…but really those shouldn’t count as ramen!  And it had great flavor.  The sesame paste added a great element.  It made the broth resemble miso ramen.  And I find this cookbooks name very accurate,  this dish is soul food for me!

Even though this was the easiest ramen I have ever made I haven’t published the recipe for it.  But if you want to make ramen please reach out to me in the comments.  I’d love to hear from you!