Tantanmen Ramen
Tantanmen Ramen is a creamy, spicy Japanese noodle dish inspired by Chinese Dan Dan noodles, made with a rich broth of soy milk, sesame paste, and chili oil. It's topped with ground meat, fresh noodles, leafy greens, and optional soft-boiled eggs for a comforting meal.
Ingredients
For the meat
- 225 grams of ground pork or chicken
- 1 tbsp sesame oil
- 2 cloves of garlic
- 1 tbsp mirin
- ½ tbsp soy sauce
- 1 tbsp Doubanjiang (chilli bean paste) or substitute with Gochujang
For the soup base
- 2 cups chicken stock see notes
- 2 cups unsweetened soy milk
For the flavour base (Serves two bowls)
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsps Chinese Sesame paste, or substitute with peanut butter
- 1 tsp rice vinegar
- ½ tsp sugar
- 1 tbsp Chilli oil
Noodles and toppings
- Fresh or dried ramen noodles
- 2 handfuls leafy greens such as spinach, Pak choy, trimmed and washed
- Soft-boiled eggs optional
- Green onions chopped
- Toasted sesame seeds
Instructions
Cook the Pork
- Heat a pan over medium heat and add sesame oil. Add the minced garlic and saute until golden brown.
- Add the minced pork and cook until browned and no longer pink.
- Stir in the mirin, soy sauce, and gochujang or doubanjiang. Cook for another 2-3 minutes until fragrant and the pork is well-coated. Set aside.
Make the Soup Base
- Gently heat the chicken broth + soy milk mixture in a pot — do not boil (to prevent soy milk from curdling).
- Keep warm over low heat.
Cook the Noodles and Greens
- Bring a large pot of water to a boil.
- To the pot of boiling water, add the green vegetables and blanch for 30 seconds to 1 minute. Remove from the water, drain, and set aside.
- Bring the water to a rolling boil again, and add the noodles, cooking them according to package directions until they’re just cooked through and still chewy.
- Drain the noodles and set aside.
Prepare the flavour base
- Put all the ingredients of flavour base into a bowl. Mix well to form a smooth paste or sauce.
Assemble the Bowls
- Divide the flavour base into your two empty ramen bowls.
- Pour in hot broth (about 1½–2 cups of soy milk + chicken broth combo).
- Stir well to emulsify into a rich, creamy soup base.
- Divide the noodles among serving bowls.
- Top with spicy pork, pak choi, soft-boiled egg, green onions, and sesame seeds.
- Top with the seasoned pork.
- Optional: Garnish with sliced green onions, extra chilli oil, or toasted sesame seeds.
Notes
Adjust chilli oil to your spice preference.
You can make the broth creamier by increasing the sesame paste slightly.
For soft-boiled eggs:
Bring water to a rolling boil. Use a saucepan with enough water to cover the eggs.
Use a spoon or ladle to lower cold eggs straight from the fridge into boiling water carefully to prevent cracking.
Boil for exactly 6–7 minutes
6 minutes = very soft, runny yolk
7–8 minutes = jammy, slightly set yolk (ideal for ramen)
Immediately transfer eggs to an ice water bath (or very cold water) to stop cooking.
Let them chill for at least 5–10 minutes.
Gently crack and peel under running water if needed. The cold bath helps the shell separate cleanly.
How to Make Chicken Stock from Bouillon
To make chicken stock using bouillon, follow these steps:
Use the standard ratio of 1 bouillon cube or 1 teaspoon of bouillon powder per 1 cup (240 ml) of water.
Boil the desired amount of water in a pot or kettle.
Add the bouillon to the hot water and stir until it is fully dissolved.
Taste the stock and adjust the amount of bouillon if a stronger flavor is desired.
Optional: Enhance the flavour by adding herbs, pepper, garlic, or chopped vegetables.
Use the finished stock in soups, sauces, stews, or for cooking rice, grains, and more.