Japanese Miso Tantan Udon

A creamy, savory twist on traditional tantan noodles. This miso-based udon soup combines ground pork, spicy bean paste, and a rich milk-miso broth.

Ingredients

• 1 tbsp sesame oil
• 150 g ground pork
• 1 tsp doubanjiang (spicy bean paste)
• 1 squeeze garlic paste
• 200 ml water
• 200 ml milk
• 2 tsp chicken bouillon powder
• 1 tbsp miso paste
• 1 block frozen udon noodles
• 1/4 bag bean sprouts
• to taste white sesame seeds
• to taste green onions
• to taste chili oil

Instructions

1. 1Prepare the pot

   

   Place a pot on the stove and add one tablespoon of sesame oil to start the base for the tantan udon.

   Tip: Ensure the pot is evenly coated with the oil before adding the meat.
2. 2Add meat and aromatics

   

   Add 150 grams of ground pork, one teaspoon of doubanjiang (spicy bean paste), and a squeeze of garlic paste into the pot with the oil.

   Tip: Use fresh garlic paste for the best flavor profile.
3. 3Stir-fry the pork

   

   Stir-fry the ground pork mixture over medium heat until the meat is fully browned and aromatic.

   Tip: Break up the pork clumps with a spatula while stir-frying for an even cook.
4. 4Create the soup base

   

   Pour 200 milliliters of water and 200 milliliters of milk into the pot with the browned pork to create the creamy tantan soup base.

   Tip: Adding milk provides the characteristic creamy texture of tantan-style soups.
5. 5Season the broth

   

   Add two teaspoons of chicken bouillon powder and one tablespoon of miso paste to the liquid, then stir well until fully incorporated.

   Tip: Ensure the miso paste is completely dissolved to avoid clumps in the soup.
6. 6Cook the noodles

   

   Add one block of frozen udon noodles into the simmering soup base along with about a quarter bag of bean sprouts, ensuring everything is submerged.

   Tip: Simmer for approximately two minutes until the udon noodles are tender and heated through.
7. 7Add bean sprouts

   

   Add about a quarter bag of bean sprouts to the pot. Use your utensils to submerge the bean sprouts fully into the soup to ensure they cook evenly and absorb the flavor of the broth.

   Tip: Submerging the sprouts helps them soften quickly without overcooking the rest of the ingredients.
8. 8Plating the meat

   

   Using a spoon, scoop the cooked ground meat from the bottom of the pot and carefully place it on top of the cooked udon noodles in the serving bowl. Ensure a generous portion of the meat is centered for an appetizing presentation.

   Tip: If the meat is at the bottom, use a slotted spoon to drain excess broth before placing it on the noodles.
9. 9Add final garnishes

   

   Sprinkle a generous amount of white sesame seeds and fresh chopped green onions over the meat and noodles. These additions provide a fresh crunch and aromatic finish to the dish.

   Tip: Add the green onions right before serving to keep them bright and crisp.

Storing Leftovers

Burn It Off

Frequently Asked Questions