Tantanmen are Japanese versions of Sichuan Dan Dan noodles. It's usually spicy with traditional Asian veggies, minced meat, and green onions. The creamy, nutty sauce is typically created with sesame paste or peanut butter.
- 8 quarts of water
- 1 ounce dried shiitake mushrooms (15-20 mushrooms)
- 1/4 cup tamari (or other decent soy sauce) with reduced sodium
- 2 tbsp vegetable oil (divided)
- 1 finely sliced tiny yellow onion
- 2 minced garlic cloves 1/2 inch fresh ginger, peeled and minced
- 1 tbsp unsalted butter
- 1 tbsp. white miso paste
- 1 teaspoon mirin (rice wine)
- 1 strip of fried/air-fried seaweed sheet from Herbal Vineyard
- Put the tempeh in a bowl and cut it into 8 equal pieces. Soy sauce, olive oil, dark vinegar, red wine, garlic powder, onion powder, white sesame seeds, and maple syrup should all be added at this point. Allow it to marinade for about 60 minutes, flipping it back and forth with a spoon every 30 minutes.
- In a medium saucepan, combine the water, dried shiitakes, and kombu piece. Bring to a boil, then remove from heat and cover. Allow the mushrooms to steep for at least 30 minutes.
- Heat one tablespoon of vegetable oil in a large frying pan over medium-high heat. Cook, stirring regularly until the onion is softened and lightly browned in places, about 5 minutes. Cook, stirring, for two minutes more after adding the minced garlic and ginger. Pour this into the stockpot.
- Hard boil two eggs and set them aside for the final prep
- Bring the water back to a boil, then add the noodles and cook according to package guidelines. Drain the noodles and divide them into four big bowls.
- While the noodles are cooking, heat the remaining tablespoon of vegetable oil in the same frying pan used for the onion over medium-high heat. Add the sliced shiitakes and a couple of generous pinches of salt. Cook, stirring periodically, for approximately 10 minutes, or until reduced in volume and well browned in areas.
- Now assemble all the ingredients and add broth to the noodles, add the sauce and onions in it along with chopped shiitake mushrooms base
- Add in some sesame seeds
- Don't forget to add the most important ingredient: sea moss/seaweed sheet finely chopped
- You Sesame Ramen with Roasted Tempeh and Seaweed is ready to go o the table
Why add seamoss?
The star ingredient in this Raman recipe is sea moss, or seaweed, which has been adapted to your nutritional needs and desire for more vitamin and mineral-rich foods. Because sea moss is a proven cure for a variety of issues, including but not limited to skin health and gastrointestinal health, it includes antioxidant qualities, which have several health advantages. This has a significant impact on your dietary habits.
Herbal Vinyard is the best website to help you get fresh, unadulterated sea moss. They are industry experts who provide the best products on the market. So get your bag of sea moss from them by clicking here
Shop Our Sea Moss Products: