{"id":389,"date":"2021-05-31T23:07:36","date_gmt":"2021-05-31T14:07:36","guid":{"rendered":"https:\/\/akoscookbook.com\/?p=389"},"modified":"2021-06-02T23:01:10","modified_gmt":"2021-06-02T14:01:10","slug":"healthy-soy-milk-tantan-noodles","status":"publish","type":"post","link":"https:\/\/akoscookbook.com\/en\/healthy-soy-milk-tantan-noodles","title":{"rendered":"Healthy Soy Milk Tantan Noodles"},"content":{"rendered":"\n

When I was cleaning out my pantry last week, I found a lot of nuts that were just about to expire. I thought it would be a shame to throw them away, but I couldn’t eat them all at once, so I decided to make my first peanut butter at home. And it was a huge success!<\/p>\n\n\n\n

But now I had to find a way to use the peanut butter. I don’t like sweets, so I couldn’t eat it on bread, so I thought, “What kind of food has peanuts in it?<\/p>\n\n\n\n

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And peanut butter became the sauce for gai satay, which also appeared in the meat miso for this tantanmen. It has a sweetness that is not overpowering because it doesn’t have any sugar in it, and it adds a rich creaminess that is very tasty when dissolved in soy milk!<\/p>\n\n\n\n

This recipe is very healthy, as it uses chicken meat and the only oil is chili oil, which you can add to taste. This recipe is very healthy because it uses chicken meat and the only oil is chili oil, which you can add as you like, but I think you will still be very satisfied with the richness of the meat miso and soy milk. This time I used Chinese noodles, but vermicelli would also be delicious!<\/p>\n\n\n

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Healthy Soy Milk Tantan Noodles<\/h2>Recipe by AKO's CookBook<\/span><\/div>
<\/span>Servings<\/span>

2<\/p>servings<\/span><\/div>

<\/span>Cooking time<\/span>

30<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    Chinese noodles, 2 servings (vermicelli can be substituted)<\/span><\/p><\/li>

  • <\/span>

    Green vegetables, such as Chinese cabbage and komatsuna, for garnish<\/span><\/p><\/li>

  • <\/span>

    A dash of chili oil<\/span><\/p><\/li>

  • Meat miso<\/strong><\/li>
  • <\/span>

    200 g minced chicken breast<\/span><\/p><\/li>

  • <\/span>

    1 tablespoon soy sauce<\/span><\/p><\/li>

  • <\/span>

    1 tbsp soy sauce<\/span><\/p><\/li>

  • <\/span>

    2 tsp oyster sauce<\/span><\/p><\/li>

  • <\/span>

    2 tbsp peanut butter<\/span><\/p><\/li>

  • <\/span>

    1 tsp garlic powder (or a clove of garlic)<\/span><\/p><\/li>

  • Soup<\/strong><\/li>
  • <\/span>

    100ml water<\/span><\/p><\/li>

  • <\/span>

    200ml soy milk<\/span><\/p><\/li>

  • <\/span>

    1 tbsp chicken broth powder<\/span><\/p><\/li>

  • <\/span>

    2 teaspoons soy sauce<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Make the meat miso. Heat a frying pan and fry the minced meat over high heat (no need for oil if using a Teflon frying pan). When the meat is cooked, reduce the heat to medium and add the garlic powder, 20 ml of cooking sake (not to exceed the amount), soy sauce, and soy sauce. After the mixture is finished, add the peanut butter and mix well again. When the water has evaporated and the mixture is soft, it is ready.<\/li>
    • Cut komatsuna into 2cm pieces, place on a plate, cover with water and microwave for 3 minutes. If you want to add bean sprouts, prepare them in the same way.<\/li>
    • Bring a small pot of water to a boil and add the chicken stock and soy sauce. Reduce the heat to medium and add the soy milk and heat until just before boiling. Add the Chinese noodles and boil over medium heat for the time indicated in the instructions.<\/li>
    • Arrange the soup, noodles, vegetables, and meat miso in a ramen bowl in that order. Finally, sprinkle with chili oil to taste.<\/li><\/ul><\/div>