This leftover chicken Tantanmen ramen is a delicious way to turn your rotisserie chicken leftovers into something extraordinary. With a rich, spicy broth, tender chicken, and soft noodles, this ramen is quick to prepare and packed with deep umami flavour. The creamy soy milk and savoury sesame paste bring a luxurious texture, while the spicy chicken topping gives it a satisfying kick. Perfect for busy weeknights or a cosy weekend meal, it’s a hearty bowl of comfort in just 25 minutes.
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For the Soup Broth :
1 x rotisserie chicken carcass or leftover roast chicken bones
6 small pieces kombu
6 dried shiitake mushrooms
2.5 litres water
¼ cup soy sauce
2 cups unsweetened soy milk
Pinch of salt
For the Ramen:
400g fresh ramen noodles
100g baby spinach
1 soft-boiled egg, halved
Black sesame seeds, to serve
For the Spicy Chicken Topping:
1 tbsp vegetable oil
2 tbsp doubanjiang (chilli bean paste)
300g shredded leftover chicken
1 tbsp soy sauce
For the Soup Flavour Paste:
¼ cup Japanese white sesame paste (or tahini as an alternative)
2 tbsp soy sauce
2 tbsp white vinegar
1 tbsp chilli oil
- In a large pot , combine the chicken carcass, kombu, shiitake mushrooms, soy sauce, and water. Bring to a simmer over medium heat, skimming off any foam that rises to the surface. Let the broth cook for 20 minutes, allowing the flavours to infuse. (Use this time to cook your noodles and prepare the other ingredients).
- Heat the vegetable oil in a frying pan over high heat. Add the doubanjiang, shredded chicken, and soy sauce. Stir-fry for 2 minutes, or until everything is well combined and fragrant. Set aside.
- In a small bowl , mix the sesame paste, soy sauce, vinegar, and chilli oil until smooth.
- Place a fine sieve over a large bowl and strain the broth to remove the solids. Reserve the shiitake mushrooms and discard the rest. Pour the strained broth into a clean saucepan, then stir in the soy milk and add salt to taste.
- Cook the ramen noodles in boiling water according to the packet instructions. Drain and set aside.
- Divide the soup flavour paste evenly between two serving bowls. Ladle the hot broth into each bowl, stirring to mix the paste into the broth. Add the cooked noodles to each bowl, followed by the blanched spinach. Top with the spicy chicken, halved soft-boiled egg, reserved shiitake mushrooms, and a sprinkle of black sesame seeds.
- Notes: – Kombu is an edible dried seaweed used in Japanese cuisine, known for its umami-rich flavour. It’s often used to make dashi broth. – Doubanjiang is a Chinese fermented bean paste made from broad beans, soybeans, and chillies, giving a salty, spicy, and umami-packed flavour. – Japanese white sesame paste can be found in most Asian grocery stores. If unavailable, tahini or smooth peanut butter can be used as substitutes.
