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CAULIFLOWER TANTANMEN

// MAKES 4 BOWLS

The combination of sesame and chili oil defines a “tantanmen,” which is a derivation of the Chinese Dandan noodle dish. I love this ramen for the flavors and the heartiness, which is hard to do without animal fat. A traditional tantanmen uses ground pork as the topping, but here we use riced cauliflower, which really works great as a topping.

Note

This recipe assumes that you have broth, tare, and fats already made. From there, plan to make all the toppings before assembling bowls. (For more on ramen assembly instructions, see this page.)

EQUIPMENT NEEDED

Small cast-iron or heavy skillet

Large stockpot with strainer or double boiler with holes

Large pot for broth

FOR TOPPINGS

2 tablespoons canola oil (or other high-heat neutral oil)

4 cups riced cauliflower

2 tablespoons Spicy Miso Tare

2 Ramen Eggs

4 tablespoons thinly sliced scallions (green parts only)

2 tablespoons Rayu

FOR RAMEN

8 tablespoons Miso Tare

6 cups Vegetable Stock

18 ounces fresh ramen noodles or 12 ounces dried

  1. Heat a medium cast-iron skillet over medium-high heat with canola oil, add the riced cauliflower, and saute until cooked through, for 5 to 8 minutes. Add the spicy miso tare and mix until well blended. Set aside.

  2. Fill your biggest pot ¾ with water over high heat to bring water to a boil, ideally with a strainer (or double boiler with holes) that fits into it.

  3. Meanwhile, make sure your serving bowls and all toppings, tare, and fats are laid out for easy access. Mark each serving bowl with 2 tablespoons of the tare.

  4. In a separate large pot affixed with a temperature gauge over medium heat, heat the broth to a boil.

  5. Slice the ramen eggs in half and set aside.

  6. Cook the noodles according to the package instructions, minus a few seconds of cooking time, as the noodles will continue to cook in the hot broth.

  7. When the noodles have about 30 seconds of cooking time left, ladle 1½ cups of broth into each bowl and whisk tare in until totally emulsified. When the noodles are done, pull the strainer containing them out of the hot water, and using chopsticks, divide the noodles as evenly as possible among the serving bowls, working as quickly as you can.

  8. Once the noodles are in, use chopsticks to lightly stir them around, so that broth and fat evenly coat each noodle. Then grab as many noodles as possible, pull them upward out of the broth, and lay them flat across the top, creating a sort of raft on which to lay the toppings.

  9. To each bowl, add 1 cup of the cauliflower mixture, 1 tablespoon of the scallions, and half an egg. Add ½ tablespoon of rayu to each bowl with a spoon. Serve immediately.