Quick and Creamy Japanese Miso Tantan Udon
Satisfy your cravings with this ultra-comforting Japanese Miso Tantan Udon. A rich, spicy broth made effortlessly with milk and miso, ready in just 10 minutes.
Tantanmen is traditionally a complex dish, but this clever adaptation brings the signature nutty, spicy, and creamy flavors into a rapid one-pot meal. By combining miso and milk with standard pantry staples, you create a remarkably luxurious broth that perfectly coats thick, chewy udon noodles.
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
- 1 tbsp miso paste
- 1 block frozen udon noodles
- 1/4 bag bean sprouts
- to taste toasted white sesame seeds
- to taste chopped green onions
- 2 drizzles chili oil
Instructions
- 1Heat sesame oil
Place a small pot on the stove over medium heat. Pour in one tablespoon of sesame oil to lightly coat the bottom, creating an aromatic base for the meat.
Tip: Starting with sesame oil instead of regular cooking oil infuses the entire dish with a deep, toasted flavor right from the beginning. - 2Stir-fry the pork
Add 150 grams of ground pork, one teaspoon of doubanjiang, and a squeeze of garlic paste into a pot with one tablespoon of heated sesame oil. Stir-fry the mixture until the pork is thoroughly browned and aromatic.
Tip: Keep the heat at medium to ensure the spices toast without burning. - 3Sauté the meat
Use chopsticks or a spatula to break apart the ground pork and mix it thoroughly with the doubanjiang and garlic paste. Stir-fry continuously until the meat is fully browned and fragrant.
Tip: Breaking the meat into small, even crumbles ensures every bite is well-seasoned and coated in the spicy paste. - 4Pour in liquids
Once the meat is beautifully browned, pour 200 milliliters of water into the pot. Next, add 200 milliliters of milk to create the foundation for the creamy broth.
Tip: The combination of milk and miso paste creates a remarkably rich, creamy broth that mimics the complex flavor of a long-simmered tantan soup. - 5Add frozen noodles
Bring the rich, creamy broth to a gentle simmer. Take one block of frozen udon noodles and place it directly into the hot liquid.
Tip: There is no need to thaw the udon noodles first. Cooking them straight from frozen helps them retain their signature chewy texture. - 6Simmer with bean sprouts
Add about one-quarter bag of fresh bean sprouts into the pot. Gently press them down to submerge them into the hot broth alongside the loosening noodles, and let everything simmer together for roughly two minutes.
Tip: Adding the bean sprouts during the last couple of minutes of cooking ensures they soften slightly while retaining a satisfying crunch. - 7Assemble the bowl
Once the udon and bean sprouts are simmered, carefully transfer them to a serving bowl. Use a spoon to scoop the savory cooked ground pork from the bottom of the pot and arrange it generously on top of the noodles.
Tip: Make sure to get all the flavorful bits of meat from the bottom of the pot. - 8Whisk in the miso
Add one tablespoon of miso paste to the warm liquid. Stir thoroughly until the miso paste has completely dissolved and the broth is smooth and well combined.
Tip: Using a whisk or a pair of chopsticks makes it easier to dissolve the miso paste without leaving clumps.
