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    Chicken Tantanmen Ramen

    Read original issue here


    Makes 4 portions

    for the stock (1.25 liters):

    • Make a strong chicken stock adding fresh ginger, kombu seaweed, dried shitakes and leeks. Or, buy a good quality stock and flavor with the vegetables above.

    for the sesame tare:

    • 200g roasted white sesame seeds
    • 150g soy sauce
    • 100g sugar
    • 100g chili oil
    • 35g ginger, peeled and roughly chopped
    • 20g spring onion, cut into thin slivers
    • 250g sesame paste

    for the ground chicken:

    • 200g minced chicken
    • 20g tobanjan (Chinese hot bean sauce)
    • 160g soy sauce
    • 5g chili oil
    • 5g vegetable oil
    • 5g garlic, peeled and finely chopped
    • 5g ginger, peeled and finely chopped
    • 10g spring onion, finely chopped

    for the eggs:

    • 100ml soy sauce
    • 100ml water
    • 10g sugar
    • 4 soft-boiled eggs, peeled

    for the bamboo:

    • 200g canned and drained bamboo (or vacuum-packed cooked bamboo)
    • 5g sesame oil
    • 100g soy sauce
    • 10g sugar
    • a pinch or two of chili flakes, to taste

    to finish:

    • 1.25 liters strained hot stock
    • 110g fresh ramen noodles
    • 200g bean sprouts, blanched
    • 4 large leaves bok choy, blanched and chilled
    • 20g chives, cut really small
    • chili oil (make your own or buy a decent one)


    1. First make the sesame tare (a seasoning base for your stock.) Place all the ingredients in a food processor and blend until smooth.

    2. Stir-fry the minced chicken in the hot oil until brown, add the other ingredients and carry on cooking until good and dry. Set aside.

    3. For the eggs: mix together the soy, water and sugar, then marinate the eggs in this overnight if possible, but for at least three to four hours.

    4. For the bamboo: stir-fry the bamboo in the sesame oil until dry, then add the remaining ingredients and cook until dry.

    5. Before you begin to assemble, have everything ready and laid out, so you can work quickly. Have one pot ready with hot stock and another with boiling water, for cooking the noodles.

    6. Divide the tare between the four bowls and divide the stock equally too, then whisk until the tare has made the stock creamy.

    7. Cook the noodles, drain and divide between the four bowls. (We use fresh noodles and cook them for 20 seconds. If using packaged noodles, follow package directions.) Top with bean sprouts, bamboo, egg, ground chicken, bok choy and chives. Finish with as much chili as you dare, and serve.

    Courtesy of Ross Shonhan of Bone Daddies.