Tan Tan Udon

Name: Tan Tan Udon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 2 servings udon noodles; 1 head Shanghai bok choy; 6 oz ground pork ((see Notes)); 2 g reen onions/scallions; 2 cloves garlic; 1 inch ginger ((adjust to taste)); 2 tsp doubanjiang (spicy chili bean paste) ((see Notes)); 1 Tbsp toasted sesame oil; la-yu (Japanese chili oil) ((optional, for serving; for spicy kick)); 2 cups chicken stock/broth ((plus more to dilute the broth, as desired)); 1 cup unsweetened soy milk; 1 Tbsp soy sauce; 4 Tbsp toasted white sesame seeds ((or more for fuller flavor; see Notes))

My Tan Tan Udon recipe is a bold noodle soup that comes together in just 15 minutes. I’ll show you a few shortcuts to a rich, creamy sesame soy milk broth and an aromatic, savory pork topping. It’s a satisfying and cozy noodle soup you can make anytime at home.

⏱️ 15 menit 🔪 Persiapan: 5 menit 🔥 Masak: 10 menit 📊 Mudah 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Just One Cookbook

Bahan-bahan

2 porsi

2 servings udon noodles
1 head Shanghai bok choy
6 oz ground pork ((see Notes))
2 g reen onions/scallions
2 cloves garlic
1 inch ginger ((adjust to taste))
2 tsp doubanjiang (spicy chili bean paste) ((see Notes))
1 Tbsp toasted sesame oil
la-yu (Japanese chili oil) ((optional, for serving; for spicy kick))
2 cups chicken stock/broth ((plus more to dilute the broth, as desired))
1 cup unsweetened soy milk
1 Tbsp soy sauce
4 Tbsp toasted white sesame seeds ((or more for fuller flavor; see Notes))

Langkah-langkah

Gather all the ingredients.
Combine 2 cups chicken stock/broth and 1 cup unsweetened soy milk in a saucepan and bring it to a simmer.
Add 1 Tbsp soy sauce and stir.
Grind 4 Tbsp toasted white sesame seeds with a mortar and pestle (I use a Japanese suribachi and surikogi). Keep some seeds unground for texture. Nami's Tip: Freshly ground sesame adds a deeper aroma and richer flavor to the broth. Before grinding, you can develop more fragrance by briefly toast the sesame seeds in a dry pan, shaking frequently, until aromatic.
Add half the ground sesame seeds (set aside the rest for garnish). Stir to combine with the soup. Reduce to the lowest setting and cover to keep warm while you prepare the other ingredients.Nami's Tip: Maintain a gentle simmer to prevent scorching. Soy milk can foam up and boil over quickly if heated too aggressively.
Thinly slice 2 green onions/scallions diagonally. Separate the white and green parts.
Peel and grate 1 inch ginger (I use a ceramic grater). I use about 1 tsp. Preheat a frying pan over medium heat. Add 1 Tbsp toasted sesame oil.
Mince 2 cloves garlic (I use a garlic press) and add to the pan. Add the grated ginger with juice.
Add 2 tsp doubanjiang (spicy chili bean paste). Sauté until fragrant with a spatula.
Add the white part of green onion and sauté until wilted.
Add 6 oz ground pork and cook, breaking up the chunks with a spatula. Cook until it's no longer pink.
Add most of the green part of the green onion, reserving some for garnish. Stir to combine. Turn off the heat.
Bring a medium pot of water to a boil. While you're waiting, cut 1 head Shanghai bok choy lengthwise into quarters. Rinse well under cold running water to remove the dirt between the leaves. Drain. Add the bok choy to the boiling water and blanch until tender, about 1½–2 minutes depending on the thickness. Remove with tongs or a strainer (keep the water boiling for the next step) and dunk the bok choy in a bowl of cold water to stop the cooking. Squeeze out the water when cool enough to handle and set aside.
To the same pot of boiling water, add 2 servings udon noodles (frozen; no need to defrost). Heat until loosened; it may take less than the 1-minute cooking time on the package. Then, remove from the pot with tongs or a sieve and serve into individual bowls.
Pour the soup broth into the bowls. Spoon the pork mixture on top. Top with the bok choy and sprinkle with ground sesame seeds and green onions. Serve immediately and drizzle with optional la-yu (Japanese chili oil) at the table. Enjoy!
Keep the soup broth and pork mixture in separate airtight containers and store in the refrigerator for up to 3 days. You can also freeze the pork mixture up to 3–4 weeks. Cook the frozen noodles right before serving.