Tantanmen Ramen Recipe

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.