Tan Tan Ramen

I first tried tan tan ramen on a snowy winter night when all I wanted was something hot spicy and soul-warming so I wandered into a tiny ramen bar and ordered their most popular bowl. One spoonful of that creamy sesame broth with spicy ground meat and chewy noodles and I was instantly comforted so I knew I had to recreate that magic at home.

Since then this has become my go-to ramen when I want something bold and cozy at the same time and I love how customizable it is with toppings like bok choy soft-boiled egg and a drizzle of chili oil – it’s the kind of meal that feels like a warm hug in a bowl.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Ground pork – Brings savory richness and a meaty base to the ramen
• Garlic and ginger – Build depth and warmth into the broth
• Doubanjiang (spicy bean paste) – Adds spicy umami heat
• Soy sauce – For seasoning and umami flavor
• Rice vinegar – Brightens and balances the richness
• Sesame paste or tahini – Gives the broth its signature creaminess and nuttiness
• Chicken or pork broth – The foundation for a deep flavorful soup
• Ramen noodles – Chewy and springy they soak up all the goodness
• Bok choy or spinach – A fresh and slightly bitter balance to the rich soup
• Soft-boiled egg – Silky yolk adds richness and beauty to the bowl
• Green onions and sesame seeds – Perfect for a finishing touch
• Chili oil – Optional but highly recommended for extra kick

Tools You’ll Need

• Soup pot or Dutch oven – To build and simmer the flavorful broth
• Skillet – For browning the ground pork and aromatics
• Ladle – For serving the broth without making a mess
• Ramen strainer or slotted spoon – Helps lift noodles out of water easily
• Knife and cutting board – For prepping vegetables and garnishes
• Medium pot – For boiling the noodles and soft-boiling the eggs

Instructions

Step 1:

I begin by sautéing the ground pork in a skillet over medium heat and I add garlic ginger and doubanjiang as it browns stirring until fragrant and caramelized.

Step 2:

While that cooks I heat the broth in a separate pot and stir in sesame paste soy sauce and rice vinegar until smooth and creamy.

Step 3:

I boil the ramen noodles in a separate pot and cook them just until tender then I drain and set them aside.

Step 4:

I blanch the bok choy or spinach briefly in boiling water so they stay bright green and tender.

Step 5:

To assemble I divide the noodles into bowls pour the hot broth over them and spoon the spiced pork mixture on top.

Step 6:

I add the greens a halved soft-boiled egg and sprinkle on sesame seeds chopped green onions and a drizzle of chili oil for extra flavor.

Step 7:

I serve it immediately while everything is hot and cozy – the best way to enjoy every slurp.

Tips

I prefer ground pork but ground chicken or tofu also work well if you’re adapting it

If you can’t find doubanjiang try a mix of chili garlic sauce and a bit of miso paste

Adjust the sesame paste and chili oil based on how creamy or spicy you like your broth

Soft-boiled eggs can be made ahead and stored in the fridge for up to 3 days

Ways to Serve

With pickled vegetables on the side for a nice contrast

Paired with iced green tea or a light Japanese beer

As part of a ramen night with gyoza and edamame

With extra chili oil or miso paste on the table for personalized spice

In a thermos or insulated lunch jar for a warming packed meal

Frequently Asked Questions

What is Tan Tan Ramen made of?

Tan tan ramen is made with spicy ground pork creamy sesame broth ramen noodles and toppings like bok choy soft-boiled eggs and chili oil for a bold and warming noodle soup.

Is Tan Tan Ramen very spicy?

It can be but you can control the spice by adjusting the amount of doubanjiang and chili oil to suit your taste.

Can I make Tan Tan Ramen vegetarian?

Yes you can use vegetable broth tofu instead of pork and skip the egg if needed – it’s still delicious with all the flavors from sesame and soy.

See You in the Kitchen

I hope you try making this tan tan ramen soon! It’s become a favorite in my kitchen for those nights when I want something comforting with a kick – and I promise it’s easier than it looks. Let me know how it turns out and share your version with me!

Happy Cooking!

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