Tantan Ramen

Not many words needed, this is my favorite ramen ever, inspired by the best ramen I tried in Japan!

Our live was just over and I ate far too much ramen! 

I hope with all my heart you will try this recipe! Ramen is happiness in Marinola’s food language! 

Serves 2-3 people

  • 1-2 chopped shallots or small onions
  • 1-2 garlic cloves, mashed
  • 1 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 3 tbsp sesame paste
  • 2 tbsp Gochujiang paste(or 1 tbsp red chilli paste + 3 tbsp light miso paste)
  • 100g soft tofu(or 50g firm tofu)
  • Around 1L water or veggie stock


  • 100g sliced oyster mushrooms(or any other mushroom)
  • 100g Crumbled tofu
  • Chilli or paste
  • 1/2 tbsp sesame oil
  • Pinch of cumin powder
  • 2-3 Scallions, finelly chopped
  • Optional: mung bean sprouts
  • 350g Fresh or 250g dry ramen


  1. Fry the shallots and garlic with a pinch of salt in a drizzle of sesame oil for 1 minute, cover with water and let it simmer for 10 minutes;
  2. Add the soy sauce, sesame paste, Gochujiang paste and half od the liquid and let it simmer for 5 minutes; 
  3. Blend the the soup with the soft tofu for 1 minutes until creamy and smooth; 
  4. Add the rice vinegar and stop the heat
  5. Add the mix back to the pan and let it simmer for 5 minutes: 
  6. Cook the fresh ramen in boiling water for 20 seconds, rinse in cold water and set aside; 
  7. Heat a wok or frying pan with a drizzle of sesame oil and fry the mushroom with a tsp of soy sauce for about 3-5 minutes; 
  8. Mix the crumbled tofu with the chilli paste, cumin and fry in a drizzle of sesame oil for about 3-5 minutes; 
  9. Finishing: Serve the ramen in warm bowls with the boiling soup on top and finish with the crumbled oyster mushrooms, tofu”meat” and freshly chopped scallions; 

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