Tokyo

Tanmen

Name: Tanmen
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 portions dried ramen noodles wheat noodles; Pork belly, thin strips; Cabbage, in squares; 1 cup bean sprouts moong sprouts (mung bean sprouts); Carrot, thin strips; 1 small sliced onion; Dried wood ear mushroom (dried black fungus), dried, soaked; 2 cloves sliced garlic; 1/2 inch in strips ginger; 1 tbsp cooking oil (vegetable oil); 3 3/4 cups chicken stock (chicken broth); Salt, about 1 tsp, to taste; a pinch white pepper; 1 tsp sesame oil

Salt ramen buried under a mountain of stir fried vegetables. Your greens, delivered by noodle.

35 minTime

28 gProtein each

mildSpice

The vegetable ramen of Tokyo3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

801kcalsame

28 gproteinsame

9 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Wheat noodles2 portions dried ramen noodles

Pork bellythin strips

Cabbagein squares

Moong sprouts (mung bean sprouts)1 cup bean sprouts

Carrotthin strips

Onion1 small, sliced

Dried wood ear mushroom (dried black fungus)dried, soaked

Garlic2 cloves, sliced

Ginger1.5 cm, in strips

Cooking oil (vegetable oil)1 tbsp

Chicken stock (chicken broth)3¾ cups

Saltabout 1 tsp, to taste

White peppera pinch

Sesame oil1 tsp

Method

5 steps

1Soak the wood ear in warm water for 15 minutes, trim and slice.
2Heat the oil in a wok on high and fry the pork for 3 minutes.
3Add garlic and ginger, then carrot, onion and cabbage. Toss on high heat 2 minutes. Add the sprouts and wood ear for 30 seconds.
4Pour the stock straight into the wok, bring to a boil and simmer 3 minutes. Season with salt, pepper and sesame oil.
5Cook the noodles separately as the pack says, drain, and divide into bowls. Pour the soup and vegetables on top.

Serve it like this

Pile the vegetables in a tall mound in the centre so the noodles hide underneath. Serve with gyoza if you are feeling generous.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tokyo

Tanmen

Salt ramen buried under a mountain of stir fried vegetables. Your greens, delivered by noodle.

35 minTime

28 gProtein each

mildSpice

The vegetable ramen of Tokyo3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

801kcalsame

28 gproteinsame

9 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Wheat noodles2 portions dried ramen noodles

Pork bellythin strips

Cabbagein squares

Moong sprouts (mung bean sprouts)1 cup bean sprouts

Carrotthin strips

Onion1 small, sliced

Dried wood ear mushroom (dried black fungus)dried, soaked

Garlic2 cloves, sliced

Ginger1.5 cm, in strips

Cooking oil (vegetable oil)1 tbsp

Chicken stock (chicken broth)3¾ cups

Saltabout 1 tsp, to taste

White peppera pinch

Sesame oil1 tsp

Method

5 steps

1Soak the wood ear in warm water for 15 minutes, trim and slice.
2Heat the oil in a wok on high and fry the pork for 3 minutes.
3Add garlic and ginger, then carrot, onion and cabbage. Toss on high heat 2 minutes. Add the sprouts and wood ear for 30 seconds.
4Pour the stock straight into the wok, bring to a boil and simmer 3 minutes. Season with salt, pepper and sesame oil.
5Cook the noodles separately as the pack says, drain, and divide into bowls. Pour the soup and vegetables on top.

Serve it like this

Pile the vegetables in a tall mound in the centre so the noodles hide underneath. Serve with gyoza if you are feeling generous.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tanmen

Make it your way

Ingredients

Method

Tanmen

Make it your way

Ingredients

Method

Make it a meal