Noodles
Tantan Udon (Spicy Sesame Udon)
Prep Time 10min | Cook Time 15min | Total 25min
Ingredients
2 servings
| Soup | |
| Chicken stock | 500ml |
| Unsweetened soy milk | 200ml |
| White sesame paste | 3 tbsp |
| Soy sauce | 1.5 tbsp |
| Sugar | 1 tsp |
| Rice vinegar (optional) | 1 tsp |
| Meat miso | |
| Ground pork | 200g |
| Japanese leek (minced) | 1/3 stalk |
| Meat miso seasoning | |
| Miso | 1 tbsp |
| Soy sauce | 1 tbsp |
| Sake | 1 tbsp |
| Sugar | 1 tsp |
| Garlic (grated) | 1 tsp |
| Ginger (grated) | 1 tsp |
| Doubanjiang (optional) | 1 tsp |
| Noodles & toppings | |
| Frozen udon or pre-cooked udon | 2 portions |
| Chili oil | as needed |
| Green onion | as needed |
| Shredded red chili pepper | a little (optional) |
Directions
- 1
Stir-fry the ground pork over medium heat. Add the minced leek and continue stir-frying. Add the seasonings (miso, soy sauce, sake, sugar, garlic, ginger, doubanjiang) and cook until the liquid reduces.
- 2
Heat the chicken stock in a pot and dissolve the sesame paste. Add the soy milk, soy sauce, sugar, and vinegar. Warm over low heat without bringing to a boil.
- 3
For frozen udon, microwave or boil to thaw. For pre-cooked udon, warm in boiling water.
- 4
Pour the soup into bowls, add the udon, and place the meat miso in the center. Drizzle with chili oil, then top with green onion and shredded chili pepper to serve.
Notes & Tips
Do not boil the soy milk as it will separate — keep it on low heat. The meat miso can be made in larger batches and frozen for later use.
