Tan Tan Udon
udon noodles in a spicy miso soup with soy milk, ground sesame, pork and bok choy
I had been wanting to cook something Japanese – something substantial, warm and comforting. Our hearts break for the people of Japan. The jaw-dropping destruction from the devastating 9.0 earthquake and ensuing tsunami is painful to look at…have you seen this stunning Photography Framework by the Los Angeles Times? I can only imagine the sadness, fear, and sense of loss that they are feeling. I’m grateful that we are able to help. I just wish we could do more…God bless the US Military and all those helping in the relief efforts. God bless Japan.
To make a vegan version of this soup, simply omit the pork (or substitute ground seitan) and use vegetable stock. With Japanese chili paste, toasted sesame oil, ground sesame seed, white miso and soy milk – it’s the broth that’s really the star!
Tan Tan Udon Recipe
Brown approx. 6 oz. ground pork in a bit of sesame oil.
Trim the ends from baby bok choy.
Slice the bok choy leaves into ribbons.
Because the stalks take longer, blanch bok choy stalks in boiling water until almost tender.
Then add the leaves and cook briefly. Shock in cold water to stop the cooking.
Drain fat from the browned pork.
Asatsuki – Japanese green onions
Slice about 2 T. asatsuki and chop about 1 T. garlic.
Heat a small amount of sesame oil in a large clean sauté pan.
Add the browned pork, asatsuki and garlic. Sauté briefly.
Add the following to the pork mixture, sauté and mix until incorporated:
1 T. tobanjan – Japanese chili paste
3 T. white surigoma – ground sesame seed
2 T. white miso
Add 1 c. chicken broth and 1 c. soy milk to the pork mixture.
Bring to a boil then immediately turn down the heat.
Add sea salt to taste.
Let the soup simmer while cooking the udon noodles in boiling water.
Place drained udon in a bowl along with the bok choy.
Ladle the hot soup over the noodles and bok choy.
Tan Tan Udon, for Japan
The American Red Cross International Relief Fund is stationed in the affected areas.
You can text REDCROSS to 90999 from your cell phone to donate $10 to the Red Cross.
13 thoughts on “Tan Tan Udon, for Japan”
Japan is in all of our thoughts!
Great minds think alike!! mmMmm! Your broth looks good!! What a great shout out to Japan. We panicked here in Hawaii when we were in the Tsunami Warning. Thank goodness it wasn’t too major. Prayers definitely goes out to everyone in Japan!
Wow!! You are a real expert in Japanese cooking…(among other things) I imagine how tasty it must be..Japanese cuisine is one of my big gaps…so I’m taking note. Thanks!
I so wish we could all cook something for the Japanese people in shelters and bring it over so they would be comforted a bit! I just finished making some squash soup and I wanted it to materialize somewhere there, where it could be of use to some people. You’ve made such a heart- and body-warming soup! As usual, the result is a wonderful meal for the eyes.
A lovely and thoughtful post! Japan is in my prayers.
The noodles look very tasty and comforting!
Warm and comforting LL, my heart goes out to the people of Japan, it’s overwhelming!
Gorgeous looking Lori!
I wonder if one could substitute Soba noodles for Udon?
I love Soba!!
Sounds and looks delicious prayers for Japan, very sad.
Beautiful dish…Japan is in our thoughts as well, hoping healing can begin.
that looks absolutely delicious!!! “parisbreakfast” asks if soba can be substituted — I say absolutely! I’m planning on making it with Chinese thin flour noodles.
I love tan tan ramen! There’s a place in Honolulu called Goma Tei that has the most awesome tan tan ramen. I can’t wait to make this on my own. Thanks!
I feel like people overlook this dish but it’s actually so much more tastier than usual. What a great post! I hope you can also check it out and comment on my Chilli Minced Udon post: http://nyamwithny.com/chilli-minced-udon-in-shinjuku/
HI Nyasha – Your udon looks mighty tasty, and SPICY!