Rich, creamy, and nutty, Tantanmen ramen is a comforting bowl of spicy pork, noodles, and a silky broth. This Japanese take on dan dan noodles is served as a soup, slightly milder in heat but equally satisfying. Best of all, you can have it on the table in about 20 minutes.
I fell in love with tantanmen from the first spoonful — the toasted sesame richness in the broth, the springy noodles, and the crispy, spicy pork all work together perfectly. If you enjoy dan dan noodles, you’ll appreciate this soup version: it offers the same nutty, spicy profile but with a comforting, slurpable broth.
Why you’ll love it
- Quick and easy – simple steps and straightforward ingredients get dinner ready in about 20 minutes.
- Bold and balanced – a nutty sesame base, savory broth, and seasoned pork deliver texture and flavor in every bite.
- Comforting – warm, saucy noodles and a rich broth make this a great dish for any night you need something cozy.
Ingredients
- Ground pork – traditional, but chicken, turkey, or beef can be substituted.
- Gai lan (Chinese broccoli) – bok choy or other leafy greens work well too.
- Ginger and garlic – essential aromatics for depth of flavor.
- Ramen noodles – follow package instructions; some types cook in the soup, others need a separate pot.
- Chicken stock – mild and complementary; keep it simple with chicken broth.
- Unsweetened soy milk – gives the broth a creamy texture; any unsweetened non-dairy milk can be used.
- Green onions – plenty of sliced green onions make a bright garnish.
- Sesame paste (tahini) – creates the nutty broth; peanut butter can substitute in a pinch.
- Doubanjiang (chili bean paste) – provides savory heat for the pork; it has a distinctive flavor that’s hard to replace.
- Soy sauce – for seasoning.
- Chili oil – for heat and aroma; use Japanese or Sichuan-style chili oil depending on your preference.
How to make it
The recipe has a few components, but each step is quick and straightforward. The whole meal comes together in roughly 20 minutes.
1. Make the soup paste. Whisk together sesame paste, soy sauce, and chili oil until smooth, then set aside.
2. Prepare the pork seasoning. Combine doubanjiang, grated ginger, minced garlic, soy sauce, and chili oil. Set aside.
3. Cook the pork. Heat a splash of oil in a large nonstick skillet over medium-high heat. Add the ground pork and brown it, then stir in the doubanjiang mixture. Cook until the pork is well seasoned and slightly crisp.
4. Blanche the greens and cook the noodles. Bring a large pot of water to a boil. Briefly blanche the gai lan, then remove and set aside. Add the ramen noodles to the same pot and cook according to package directions, then drain.
5. Heat the broth. In a pot, combine chicken stock and soy milk and warm until just below a boil. Watch carefully to prevent it from bubbling over.
6. Assemble the bowls. Divide the soup paste among serving bowls, then ladle hot stock over the paste and stir until the paste dissolves into a silky broth. Add noodles to each bowl.
7. Top and garnish. Spoon the seasoned pork onto each bowl, add the blanched greens, and finish with sliced green onions, cilantro, and crushed peanuts if you like. Serve immediately.
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More recipes you might enjoy
If you liked this Tantanmen ramen, try other comforting soups like vegetarian miso ramen, curry ramen, pasta e fagioli, or Moroccan chickpea soup for more cozy meal ideas.
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Vegetarian Miso Ramen
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Curry Ramen
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Pasta Fagioli – Pasta and Bean Soup
-
Moroccan Chickpea Soup
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Tantanmen Ramen
Ingredients:
- 4 portions ramen noodles
- 12 pieces Chinese broccoli (gai lan)
Soup paste
- 6 Tablespoons sesame paste (or peanut butter)
- 3 Tablespoons soy sauce
- 2 Tablespoons chili oil
Pork
- 0.75 lbs ground pork
- 2 Tablespoons doubanjiang
- 2 Tablespoons ginger (grated)
- 3 cloves garlic (minced)
- 1 Tablespoon soy sauce
- 2 Tablespoons Japanese or Sichuan chili oil
Soup base
- 4 cups chicken broth
- 2 cups soy milk (unsweetened)
Toppings
- 1/4 cup cilantro
- 4 green onions, sliced
Instructions
- Mix the sesame paste, soy sauce, and chili oil to make the soup paste. Set aside.
- Combine doubanjiang, ginger, garlic, soy sauce, and chili oil for the pork seasoning. Set aside.
- Heat a bit of oil in a skillet over medium-high heat, add the pork, and brown. Stir in the doubanjiang mixture and cook until the pork is crisp.
- Bring a large pot of water to a boil and quickly blanche the gai lan, then remove and set aside.
- Cook the ramen noodles in the same pot of water according to package directions, then drain.
- Heat the chicken stock and soy milk together until just below boiling.
- Divide the soup paste among bowls, pour in the hot broth and stir to combine. Add noodles to each bowl.
- Top with the seasoned pork and blanched greens. Garnish with green onions, cilantro, and crushed peanuts if desired. Serve hot.
Nutrition
*Nutritional information is an estimate and may not be 100% accurate.