AuthorBiteSized
DifficultyBeginner
Yields4 Servings
Total Time1 hr
Tahini



Seasoning paste





Tantanmen













Make tahini
1

In a blender/food processor, combine the sesame seeds, salt, and oil until a smooth and creamy sauce.

Make ramen sauce
2

In a bowl, add the tahini, peanut butter, oyster sauce, rice wine, and chili oil then mix until well combined. Set aside.

Saute toppings
3

In a wok over medium heat, saute the garlic, ginger, siling labuyo, and toban djang until aromatic. Add the tokwa and talong. Cook for a few minutes. Season with salt and pepper and cook until almost dry. Set aside.

Make soup base
4

In a pot, add soy milk and chicken powder/cubes to a boil.

Assemble
5

Divide the seasoning sauce into 4 and place at the bottom of bowls. Pour over the steaming soy milk and place a portion of noodles. Top with bok choy, togue, and soft-boiled eggs. Top with more chili oil, sesame seeds, and chopped green onions.

Ingredients

Tahini



Seasoning paste





Tantanmen













Directions

Make tahini
1

In a blender/food processor, combine the sesame seeds, salt, and oil until a smooth and creamy sauce.

Make ramen sauce
2

In a bowl, add the tahini, peanut butter, oyster sauce, rice wine, and chili oil then mix until well combined. Set aside.

Saute toppings
3

In a wok over medium heat, saute the garlic, ginger, siling labuyo, and toban djang until aromatic. Add the tokwa and talong. Cook for a few minutes. Season with salt and pepper and cook until almost dry. Set aside.

Make soup base
4

In a pot, add soy milk and chicken powder/cubes to a boil.

Assemble
5

Divide the seasoning sauce into 4 and place at the bottom of bowls. Pour over the steaming soy milk and place a portion of noodles. Top with bok choy, togue, and soft-boiled eggs. Top with more chili oil, sesame seeds, and chopped green onions.

Tokwa’t Talong Tantanmen