Tantanmen Ramen is the rich, spicy, and nutty Japanese twist on Sichuan Dan Dan Mian. Springy ramen noodles are served in a creamy soy milk and chicken stock broth, layered with bold flavors from sesame paste, chili oil, and fermented broad bean paste. It’s comforting, fiery, and soul-satisfying—perfect for ramen night at home!

Tantanmen Ramen Recipe

Serves: 2
Prep time: 10 minutes
Cook time: 15 minutes

For the tare:
2 tablespoons soy sauce
6 tablespoons Japanese sesame paste
1 tablespoon rice vinegar
1 tablespoon chili oil

For the pork:
1 tablespoon cooking oil
½ pound ground pork
1 teaspoon minced ginger
2 garlic cloves, minced
1 tablespoon Sichuan Pixian Broad Bean Paste (Pixian Doubanjiang)
1 tablespoon soy sauce
1 tablespoon sake

For the soup:
2 cups unsalted chicken stock
2 cups unsweetened soy milk
Pinch of salt

For the noodles and toppings:
1 pound fresh ramen noodles
2 pieces Shanghai bok choy, halved
1 ramen egg, halved
1 tablespoon scallions, thinly sliced

Tantanmen Ramen Instructions

1. Make the tare:

In a bowl, whisk together the soy sauce, Japanese sesame paste, rice vinegar, and chili oil until smooth. Set aside.

2. Cook the pork:

In a wok over high heat, heat the cooking oil. Add the ground pork and stir-fry for 2 minutes.
Add the ginger, garlic, Pixian Doubanjiang, soy sauce, and sake. Continue stir-frying until aromatic and fully cooked through. Set aside.

3. Make the soup base:

In a pot over high heat, combine the chicken stock and unsweetened soy milk. Season with a pinch of salt and bring to a boil. Remove from heat and set aside.

4. Blanch the bok choy:

In a pot of boiling water over high heat, quickly blanch the Shanghai bok choy for 20 seconds. Drain and set aside.

5. Cook the noodles:

Using the same pot of boiling water, cook the ramen noodles until al dente—about 1 minute and 30 seconds, or according to package instructions. Drain well.

6. Assemble the ramen:

In each serving bowl, combine the tare and hot soup base. Mix well.
Add the noodles, top with cooked pork, bok choy, ramen egg halves, and scallions. Serve hot!

Tips & notes

Use Japanese sesame paste: It’s smoother and slightly sweeter than Chinese sesame paste, giving the soup its signature creamy nuttiness. Tahini can work, but adjust to taste.
Soy milk matters: Use plain, unsweetened soy milk with no added vanilla or sugar. It should be the kind that’s made from whole soybeans and water for the best texture and taste.
Customize the heat: Add more chili oil or a spoonful of chili crisp if you like it spicier.
Protein swap: Ground chicken, turkey, or even tofu crumbles can be used instead of pork.

Tantanmen Ramen Recipe