Miso Tanmen
Miso Tanmen
Miso Tanmen: The 15-Minute GF Ramen That's Actually Healthy
Some ramen takes all day. This one takes 15 minutes. And it's LOADED with vegetables.
Miso Tanmen is stir-fried meat and veggies over noodles in miso broth. It's fast. It's satisfying. And if you nail the technique, it tastes like you spent hours on it.
The Meat
Start with ground beef—or ground pork, whatever you've got. Season it WELL. I use San-J tamari umami sauce (gluten-free) and a squeeze of Yellowbird hot sauce for heat.
Stir-fry the meat in a hot pan until it's browned and crispy in spots. That caramelization? That's flavor. While it cooks, throw in your vegetables—cabbage, carrots, mushrooms, whatever's fresh. Let everything get some color.
The Miso Technique – THIS IS CRITICAL
Here's the rule: NEVER premake miso soup. Miso loses its flavor and aroma when it sits. You make it fresh. Right before you eat.
Cook your GF Ramen Lab noodles. Get a bowl ready.
In the bowl: 3 tablespoons of miso paste and 1 tablespoon of chicken fat (the liquid gold from my last post). Pour hot broth over it—chicken, vegetable, whatever you've got. Stir until the miso completely dissolves.
That's your base. Fresh. Aromatic. Rich.
Assembly
Add the cooked noodles to the miso broth. Mix them in so they're coated. Top with your stir-fried meat and vegetables.
The vegetables add crunch. The miso adds depth. The meat adds protein and umami. The noodles? Gluten-free and GOOD.
This is weeknight ramen done right. Fast, clean, vegetable-heavy, and actually delicious. No compromises.
Make it. Tag it #GFRamenLab. Show me what you create.
Have a GF day.
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2020
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2019
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2018
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2015
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2014
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2013
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