Tantanmen Ramen

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 This creamy, spicy ramen is inspired by Tantanmen, a bold and comforting noodle soup known for its nutty sesame flavor and savory ground meat topping. My version is designed to be approachable for home cooks, using easy-to-find ingredients like peanut butter and soy milk while still delivering the rich, umami-packed flavor that makes Tantanmen so satisfying.

The combination of a silky broth, spicy pork topping, and fresh vegetables creates a perfect balance of heat, creaminess, and texture. Whether you’re making it for a cozy weeknight dinner or to impress ramen lovers, this recipe brings restaurant-style comfort straight to your kitchen.


Tantanmen Ramen

Sauce for Pork Topping

  • ½ tsp sugar
  • 1 tbsp Chinese chili bean paste (doubanjiang)
  • 1 tbsp oyster sauce
  • 1 tbsp sake

Tare (Soup Seasoning)

  • 2 tbsp peanut butter
  • 1 tbsp chili oil
  • 1 tsp rice vinegar
  • Either:
    • 2 tbsp soy sauce + 1 tbsp mirin
    • OR 2½ tbsp tsuyu

Broth

  • Either:
    • 1½ cups water + 1 tbsp chicken bouillon powder
    • OR 1½ cups chicken stock
  • 1½ cups unsweetened soy milk

Ingredients

  • 2 tsp grated garlic
  • 1 tsp grated ginger
  • 2 green onions (whites and greens separated)
  • 2 baby bok choy, quartered
  • 1 tbsp chili oil
  • 8 oz ground pork
  • 3.5 oz bean sprouts
  • 2 servings ramen noodles

Instructions

Prep

  1. Grate garlic and ginger.
  2. Thinly slice green onions, separating whites and greens.
  3. Cut bok choy into quarters lengthwise.

Make Pork Topping

  1. Mix the sauce: combine sugar, chili bean paste, oyster sauce, and sake in a small bowl.
  2. Heat chili oil in a pan over medium heat.
  3. Add pork and cook until no longer pink.
  4. Add green onion whites, garlic, and ginger; sauté 1 minute.
  5. Increase heat to high, add sauce, and cook until liquid reduces.
  6. Remove from heat and set aside.

Make Tare

  1. In a small bowl mix peanut butter, chili oil, vinegar, and tsuyu
    (or soy sauce + mirin) until smooth.

Make Broth

  1. Combine water (or stock), soy milk, and bouillon in a pot.
  2. Heat gently over medium heat. Do not boil.

Cook Noodles & Vegetables

  1. Bring a pot of water to a boil.
  2. Blanch bok choy for 1 minute; remove.
  3. Blanch bean sprouts for 30 seconds; remove.
  4. Cook noodles according to package directions and drain.

Assemble

  1. Divide tare between two bowls.
  2. Add hot broth and stir.
  3. Add noodles.
  4. Top with pork, bok choy, bean sprouts, and green onion greens.
  5. Add extra chili oil if desired.

Serves: 2

 


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