Chapter 10 The Story of Our Mushroom Tan Tan Ramen

Creating a balanced menu for both meat lovers and vegetarians was no easy task. A Veggie Shoyu or Miso might have been the obvious choice, but it didn't align with Kuma Ramen's bold concept at Markthalle Pfefferberg. We wanted to make something different—something that hits you like a truck. Meet our Mushroom Tan Tan Ramen.

This bowl is built on sustainability and flavor. We source veggie scraps from our neighbor, El Oso, including their abundant onion peels, which form the base of our veggie soup. This not only minimizes waste but also transforms scraps into something beautiful.

Unlike traditional Tan Tan bases made with plain sesame paste, we fortify ours with dried chilies from Mexico for a smoky-sweet aroma. Instead of adding chili oil on top, our Soboro (minced mushroom) is infused with chili oil, slowly releasing its spicy richness into the broth as you lift noodles or sip from your spoon. This creates a dynamic flavor gradient that evolves with every bite—our nod to the storytelling aspect of ramen.

Mushrooms act as sponges, soaking up fat and replacing the gelatin that meat typically provides in ramen. To complete the bowl, we add toppings like roasted hispi cabbage for texture, scallions for freshness, and even corn—a rarity in our ramen but one that melts beautifully into the mushroom ragu, creating juicy pockets of spice.

Our Mushroom Tan Tan Ramen is a culmination of years of cooking experience and inspiration from diverse cuisines. It's more technically advanced than our Tonkotsu but just as satisfying. For vegetarians and adventurous eaters alike, this bowl is proof that plant-based ramen can be just as bold and memorable. We hope you'll appreciate the effort behind this vegan-friendly option—it's a labor of love designed to surprise and delight!

Let me know if you're interested in jars of Chili Oil. We produce a lot of chili oil that is the base for the mushroom ragu. It's made with confit shallots, garlic, and a bunch of spices you can find in Chinese versions.

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Chapter 11 Underrated Menu Item: Mazesoba - Soupless Ramen

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Chapter 9 The Classic Tonkotsu