Tantanmen Ramen

I first made tantanmen ramen on a cold evening when I wanted something spicy satisfying and soul-warming and the moment I tasted the rich sesame broth with the chili oil and seasoned pork I knew it was exactly what I needed. It reminded me of a ramen shop I visited in Yokohama where each slurp felt like a flavor explosion and since then I’ve been recreating it every time I need a little heat and comfort.

What I love most about making this dish at home is that I can control the spice and creaminess and pile on all my favorite toppings like a jammy egg fresh greens and a good pinch of togarashi and it’s the kind of bowl that makes you forget everything else for a while and just enjoy the moment.

Ingredients

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

• Ground pork – Brings savory richness and protein to the bowl
• Garlic and ginger – Aromatic base that builds warmth and depth
• Soy sauce – Adds salty umami and enhances all the flavors
• Doubanjiang (chili bean paste) – Gives it heat and complexity
• Sesame paste or tahini – Creamy nutty base for the broth
• Chicken or vegetable broth – Smooths out the soup and adds volume
• Ramen noodles – Classic noodles to soak up the flavorful broth
• Bok choy or spinach – Adds freshness and color to the dish
• Soft-boiled egg – Rich yolk complements the spicy broth
• Green onions – For brightness and crunch
• Chili oil and togarashi – For drizzling and extra spice

Tools You’ll Need

• Skillet or sauté pan – To brown the pork and build flavor
• Soup pot – For combining the broth and paste into a smooth soup
• Pot for noodles – To boil your ramen to chewy perfection
• Slotted spoon or strainer – For transferring ingredients neatly
• Ladle – To pour the soup over the noodles evenly
• Sharp knife – For slicing greens and toppings cleanly

Instructions

Step 1:

I start by browning the ground pork in a pan with a little oil and add garlic and ginger once it begins to cook stirring until everything is golden and fragrant.

Step 2:

I stir in the doubanjiang and soy sauce and let it coat the pork thoroughly for extra flavor.

Step 3:

In a separate pot I whisk together the sesame paste and hot broth until smooth and gently simmer it to bring all the flavors together.

Step 4:

While the broth simmers I boil the ramen noodles and blanch the bok choy or spinach until just tender then I drain everything and set it aside.

Step 5:

I place the cooked noodles into bowls and pour the creamy sesame broth over top making sure it’s piping hot.

Step 6:

I top each bowl with a scoop of spicy pork mixture the blanched greens and a halved soft-boiled egg.

Step 7:

To finish I sprinkle with green onions drizzle chili oil and dust with togarashi for that perfect final kick.

Tips

I like to adjust the sesame paste to make the broth richer or thinner depending on my mood

You can swap the pork for ground chicken turkey or tofu for a lighter version

Store-bought ramen works great but fresh noodles make it extra special

For extra spice I use homemade chili oil or even a pinch of crushed red pepper in the broth

Ways to Serve

With extra chili oil and lime wedges on the side for custom flavor

Paired with crispy gyoza or pan-fried dumplings

Topped with roasted peanuts or sesame seeds for crunch

As a meal prep base with toppings added fresh each time

Served with Japanese pickles or kimchi to balance the richness

Frequently Asked Questions

What is Tantanmen Ramen made of?

Tantanmen ramen is a Japanese version of Sichuan dan dan noodles made with spicy ground pork sesame-based broth ramen noodles and fresh toppings like greens and egg.

Is Tantanmen Ramen very spicy?

It can be spicy but you control the heat by adjusting the amount of doubanjiang and chili oil used so it’s easy to customize.

Can I make Tantanmen Ramen vegetarian?

Yes just use vegetable broth and replace the pork with mushrooms or tofu and skip any animal-based toppings.

See You in the Kitchen

I hope you try this tantanmen ramen recipe soon! It’s one of those comforting bowls that brings bold flavor and cozy satisfaction with every bite and I’d love to hear how you made it your own – spicy creamy or loaded with extras. Let me know what you think!

Happy Cooking!

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