Ganso New Tantanmen Hompo-Style Ramen

Name: Ganso New Tantanmen Hompo-Style Ramen
Yield: Serves 1–2 servings
Ingredients: 1 –2 servings thick ramen noodles; 2 1/2 cups water (600 ml); 1/2 teaspoon MSG (such as Ajinomoto); 2 1/2 teaspoons chicken bouillon paste (if using chicken bouillon powder, use 4–5 teaspoons); 1/2 teaspoon soy sauce; 1 tablespoon cooking sake; 1 pinch salt; 1/4 teaspoon toasted sesame oil; 1/2 teaspoon cornstarch mixed with 3 teaspoons water (for slurry); 1 tablespoon Mild:; 2 tablespoons Medium:; 3 tablespoons Hot:; Extra hot: 4 tablespoons or more; 1 –2 cloves garlic (cut into 1/2-inch pieces); 1 –2 eggs; 3 1/2 oz ground pork (100 g); 1 teaspoon cooking sake (for pork); 1 tablespoon beaten egg (for pork)

みたこぞう @cook_40240246

For those who can't enjoy New Tantanmen because they're far from home.

About this recipe
I developed this recipe by refining various New Tantanmen recipes to suit my own taste. I started making it after moving away from Saginuma and not being able to eat it anymore. Sometimes, it even turns out better than the original.

For those who can't enjoy New Tantanmen because they're far from home.

みたこぞう @cook_40240246

For those who can't enjoy New Tantanmen because they're far from home.

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Ingredients

Serves 1–2 servings

1–2 servings thick ramen noodles
Soup
2 1/2 cupswater (600 ml)
1/2 teaspoonMSG (such as Ajinomoto)
2 1/2 teaspoonschicken bouillon paste (if using chicken bouillon powder, use 4–5 teaspoons)
1/2 teaspoonsoy sauce
1 tablespooncooking sake
1 pinchsalt
1/4 teaspoontoasted sesame oil
1/2 teaspooncornstarch mixed with 3 teaspoons water (for slurry)
Korean coarse chili flakes for kimchi (gochugaru)
1 tablespoonMild:
2 tablespoonsMedium:
3 tablespoonsHot:
Extra hot: 4 tablespoons or more
Regular chili powder cannot be substituted
Toppings
1–2 cloves garlic (cut into 1/2-inch pieces)
1–2 eggs
3 1/2 ozground pork (100 g)
1 teaspooncooking sake (for pork)
1 tablespoonbeaten egg (for pork)

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Steps

1

You must use Korean coarse chili flakes for kimchi (gochugaru). Buy about 3 1/2 oz (100 g). Don't buy 2 lbs (1 kg) at once unless you'll use it all.
2

Recommended noodles are thick ramen noodles or noodles for tsukemen (dipping noodles).
3

Beat the eggs. Cut the garlic. Prepare boiling water for the noodles.
4

Mix the ground pork with 1 teaspoon cooking sake and 1 tablespoon beaten egg. Just mash and mix with a spoon until combined.
5

Note: 'A pinch' here means just enough to lightly cover the pad of your index finger.
6

Add all the soup ingredients marked with ★ to a small pot and bring to a boil.
7

Reduce to medium heat, add the ground pork to the soup, and break it up with a spoon. Skim off any foam and simmer for about 3 minutes.
8

Add the chili flakes and sesame oil to the soup and wait until the soup turns red.
9

Start boiling the noodles.
10

Add the garlic and the cornstarch slurry to the soup to thicken it. For best texture, keep the garlic slightly undercooked.
11

While stirring the soup with chopsticks over medium heat, slowly pour in the beaten eggs. *Once all the egg is added, turn off the heat immediately.
12

Drain the noodles and place them in a bowl. Pour the soup over the noodles to finish.
13

Korean chili flakes for kimchi (gochugaru) are also great for making mapo tofu. See Recipe ID: 20726833