Online Cooking Class - Authentic Tantanmen Ramen Soup

Learn how to make restaurant-style ramen soup from scratch in this online cooking class.

Join Chef Kumi live from Tokyo in this interactive online cooking class as you learn how to perfect a classic bowl of spicy miso ramen soup. You'll begin by preparing the ramen stock using a variety of ingredients, including shiitake mushrooms, ginger, garlic and kombu. Then, mix up the spicy miso and sesame tare, and finish by garnishing your broth and noodles with toppings, including eggs, bok choy, corn and scallions.


  • Cooking class is fully interactive.
  • Chef accompanies you throughout the entire process.
  • Ask as many questions as you want!
  • Order ingredients online and have them delivered to your door.
  • Recipes Recipe links are sent in your booking confirmation.
  • Ingredients Ingredients can be adapted for dietary restrictions or lack of availability and can be delivered by your preferred local grocer with the link below.
  • Technology Connect with the chef using Zoom on your computer, tablet or mobile device.
  • Class Participation Chime in with questions through audio or chat. Use of video is optional.
  • Class Size Public class sizes are between 4 to 20 connections to provide an opportunity for all guests to participate and ask questions. Private classes can accommodate up to 498 guests.
  • Event Duration 2 hours
  • Prep Time 15 minutes
  • Labels Asian, Gourmet, International Chefs, Japanese, Vegetarian

Ingredients


Water
Kombu
Dried shiitake mushrooms
Fresh shiitake mushrooms
Onions
Scallions
Garlic
Ginger
Fresh tomatoes
Sesame oil
Sake
Soy sauce
Soy milk
White miso or awase miso
White sesame paste or tahini paste
Sugar
Salt
Pepper
Sesame seeds
Eggs
Baby bok choy
Doubanjian (spicy soybean paste)
Baby corn
Fresh cilantro
La-Yu Japanese chili oil
Chili flakes, optional
Fresh or dried ramen noodles

Kitchen Equipment


Medium cooking pot
Two small cooking pots
Steeping bottle or container to hold 1200ml -1500ml liquid
Frying pan
Measuring spoons and cups
Measuring jars
Scale
Prep trays
Prep bowls
Chopping board
Knife
Sieve
Tongs
Ladle
Spatula
Spoons and forks
Paper towels
Ramen bowl for serving ramen
Chopsticks
Grater


Prep Work Details

Soak dried kombu and dried shiitake mushrooms in water overnight and keep refrigerated. (Please see the recipe for more details.)

Cozymeal guest reviews for this experience

Laura H.

27 May 2021

Chef Kumi is AMAZING!! I went to Japan in 2017 and it changed my life, the food the culture was so incredible. I had tried the best ramen at Ts Tantan in Tokyo Station and have been trying to recreate it ever since with no luck. I signed up for Chef Kumi's ramen class and WOW!! It was unbelievable, dare I say it tasted even better then when I was in Japan. Blown away. She is so knowledgable, had great tips and knowledge to share with the class, always checked in to see how everyone was doing, kept the class running on time, I highly recommend any of her classes you will not be disappointed!!

Dana S.

24 Apr 2021

Our time cooking with Chef Kumi was so wonderful! She was extremely knowledgeable and encouraging, sharing her love for ramen and Japanese cuisine that was infectious. She also helped us accommodate a dietary restriction without flavor suffering. There were 4 of us cooking together and each of our dishes came out perfectly. Such a fun way to celebrate a birthday. Thank you Chef Kumi!

Lily S.

19 Apr 2021

Such a great class! Chef Kumi is a wonderful instructor. She perfectly timed the class so we had time to work along side her. The resulting Ramen was so delicious we made another batch the following week :)

Local Grocer Delivery Available!


$ 39 Per device

2-hour class hosted on Zoom. Tax included.

Live from Tokyo, Japan!


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Meet your chef

Chef Kumi
Chef Kumi Verified chef

Born and raised in Japan, Chef Kumi became interested in cooking at a young age while helping her mother in the kitchen. Since graduating from college in the U.S. and culinary school in Switzerland, Chef Kumi’s craving for a deeper understanding of local food cultures led her to spend the past 20 years living and working in several countries in Asia. She has taught at various culinary schools and is passionate about sharing her experience and wealth of knowledge with others.

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