We are doing things a bit differently this class - we’re breaking down barriers and making more connections. I love our cooking classes together, but I recognize not all platforms are inclusive and accessible. I'm excited to continue letting food bring us all closer together!

For my Tantanmen Ramen class, I am bringing in ASL interpreter Caroline Blaike, who is a queer, American Sign Language performer, consultant, and interpreter. As a hearing member of the sign language community, it’s her mission to advocate for equal access to art, media, and culture for the Deaf community. For more information on Caroline you can visit carolineblaike.com or follow her on Instagram.

Tantanmen is the Japanese ramen interpretation of a Sichuan Dan Dan noodles - traditionally noodles with ground pork in a spicy sesame sauce. Tantanmen is brothier and less spicy than the Sichuan version, but still embraces a nutty, rich flavor. I will be teaching you how to make an entirely plant based version of tantanmen ramen with the exception of the soy-sauce egg should you choose to make that garnish. There will be suggestions available to accommodate gluten free and meat eaters.

$5 of every purchase will go to support The Deaf Queer Resource Center (DQRC),  a national nonprofit that works to support, inform, empower, and bring more visibility to and awareness about marginalized Deaf LGBTQ communities. Join us and spread the word!

Please read all the details thoroughly and decide the protein, broth, and garnishes for your dish based on your dietary/personal preference.

Please have all equipment & ingredients below prepped and measured before the live stream begins.

Please prep your soy-marinated egg the day before, if using!

Please blanch or microwave the frozen corn before the live stream begins.

I will demonstrate cooking techniques, alternate protein options, proper storage, and save some time for some Q/A together!

But don't worry, the session will be recorded so you have the option to cook at your own pace, rewatch anytime, or just sit back, relax, take notes, and learn something new!

Vegetarian/vegan friendly, nut free options, soy free options, gluten free options, meat-eater options

NOTE: This will be a plant based focused class. If you wish to do a meat eater version, substitute water in the recipe for chicken stock and use a ground protein of your choice such as ground pork or chicken.

5 whole dried shiitake mushrooms or other dried mushrooms (if dried is not available, 8 ounce fresh shiitakes or button mushrooms can work)

1 cup unsweetened soy milk (or other unsweetened and unflavored “alternative milk” of your choice, a high content fat milk such as macadamia, cashew, oat can work well)

1 bunch scallions, trimmed and cut in half

2 tablespoons Chinese roasted white sesame paste, tahini (do not buy black sesame paste)

2 tablespoon fermented chili soybean paste, Doubanjiang (can substitute with Gouchujang if not available)

½ teaspoon black vinegar or rice vinegar, optional

1 package (10 oz) fresh ramen noodles (if you do not have access to fresh noodles, packet ramen can work too)
Gluten-free option: rice noodles

12 ounces Soyrizo, removed from casing (or other plant-based ground protein of choice)

1 cup frozen yellow corn (¼ cup per person), blanch or microwave ahead of time

1 bunch thinly shaved scallions, green and white parts

¼ cup marinated bamboo strips (available here)

1 cup mung beans sprouts (will demo. Saute for 2 minutes with tablespoon sesame oil and sesame seeds if you want to get ahead of the game!)

1 teaspoon toasted sesame seeds or fine crushed toasted peanuts

Store-bought chili oil or a quick homemade chili oil (recipe below; will not demo)

Soy-marinated egg (recipe below; will not demo)

1/4 cup chili flakes like Gochugaru or Sichuan chili powder

1/2 cup neutral oil like canola or grapeseed

Add the chili flakes in a deep medium metal bowl (not shallow or plastic!!).

Heat oil and garlic in a small sauce pan over medium-high heat, swirling occasionally, until garlic is golden brown. Remove from heat. Slowly and carefully pour the garlic oil in the metal bowl with the chili flakes. Cool and store in an airtight container.

Soy-marinated egg (will not demo; recommend doing the night before):

¾ cup light or regular soy sauce (for gluten-free substitute with tamari)

For the soft-boiled eggs, bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time, make sure the water is completely covering the eggs. Cook for 6 minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water for about 5 minutes. Gently crack and peel eggs.

In a container with a lid, mix together the soy, water, vinegar, mirin, sugar, and white pepper until the sugar is dissolved. Add the eggs and refrigerate overnight, or up to 24 hours. After 24 hours, discard the soy mixture and store the eggs for up to 3 days in the refrigerator.

Small pot with lid x 1 (noodles, blanching vegetables, soy eggs)

Large saute pan x 1 (soyrizo, mung beans)

Medium pot x 1 (strain stock into this pot)

Microplane or grater x 1 optional  (ginger and garlic)

A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place. Payment will be processed at the time of registration.

Price does not include ingredients, recipe, equipment, transportation.

The recipe will not be released and it is your own responsibility to take notes during the webinar.

MK Eats Inc. is not responsible for any expenses incurred by you in preparing to attend its programs.

Any event with charitable contributions will only be accounted for during the in-moment live stream. When the live stream is complete, the charitable contribution and donations will not apply for the replay of the recorded live stream or duration of time the replay is available on Crowdcast.

There will be no refund for cancellations for registration. All sales final.

MK Eats Inc. reserves the right to cancel any program should a minimum number of participants not be reached.

MK Eats Inc. is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.

MK Eats Inc. shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.

Tantanmen Ramen x ASL Accessible