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This authentic spicy ramen (Tantanmen) tastes like it came from a noodle shop in Japan, but it comes together in under 30 minutes.

Tantanmen Ramen

This easy Tantanmen recipe makes a comforting bowl of spicy ramen in under thirty minutes. With thick noodles in a rich, sesame-infused broth, it's ramen-shop worthy in taste but fairly effortless to make.
Course Entree, Soups & Stews
Cuisine Japanese-Chinese
Keyword ramen
Level Beginner
Main Ingredient Noodles
Diet Dairy-Free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 serving
Calories 1205 kcal


Nikumiso Topping

  • 1 teaspoon vegetable oil
  • 50 grams ground pork
  • 2 teaspoons Tianmian sauce (or hoisin sauce)
  • 1 teaspoon soy sauce

Sesame Taré

  • 1 tablespoon toasted sesame seeds (7 grams ground)
  • 1 1/2 tablespoons tahini
  • 1 teaspoon rayu (or other chili oil)
  • 1 teaspoon toasted sesame oil

Tantanmen Broth

  • 1 tablespoon vegetable oil
  • 25 grams ground pork
  • 20 grams scallion stems (2 stems, minced)
  • 5 grams ginger (grated)
  • 5 grams garlic (grated)
  • 1/4 teaspoon ground Sichuan pepper (optional)
  • 1 tablespoon soy sauce
  • 2 teaspoons doubanjiang
  • 1 1/2 cups chicken stock

For Serving


  1. Mix the Tianmian sauce and soy sauce into the ground pork to marinate.

    Marinating ground pork with Tianmian sauce and soy sauce.
  2. Grind the toasted sesame seeds using a mortar and pestle or spice grinder and add them to your serving bowl along with the tahini, rayu, and toasted sesame oil.
    Making tare for tantanmen ramen.
  3. Set a pot of water on the stove to boil. When the water comes to a boil, blanch the spinach or mustard greens, chill in cold water, and cut into bite-sized pieces. Do not drain the boiling water.

  4. To make the Nikumiso, add a teaspoon of vegetable oil to a frying pan over medium-high heat. Add the marinated ground pork and stir-fry, using a spatula to break up the pork into small crumbs. When the meat is cooked, transfer it out of the pan and into a bowl.
    Making tantanmen topping.
  5. Put the pan back on the heat and add a tablespoon of vegetable oil along with the remaining 25 grams of ground pork, minced scallion stems, ginger, and garlic. Stir-fry the mixture, breaking up the pork into small crumbles with a spatula.
    Base sautéing ginger, garlic, and pork for tantanmen base.
  6. When the meat is cooked, add the Sichuan pepper, soy sauce, and doubanjiang. Continue stir-frying until all of the liquid has evaporated and the mixture starts to brown.
    Caramelized aromatics and pork for making tantanmen broth.
  7. Add the chicken stock and bring the mixture to a boil. Turn down the heat to keep the soup warm.
    Spicy ramen broth.
  8. Boil the ramen noodles according to the package directions.
    Boiling ramen noodles for tantanmen.
  9. When the noodles are almost done, turn up the heat on the soup to return it to a boil. Whisk the hot soup into the sesame sauce in the serving bowl.
    Whisking spicy ramen broth with sesame taré.
  10. Drain the ramen and add it to the soup.
    Adding ramen noodles to spicy tantanmen broth.
  11. Top the Tantanmen with the Nikumiso and garnish with mustard greens and scallions.
    Garnishing Tantanmen.
Nutrition Facts
Tantanmen Ramen
Amount Per Serving
Calories 1205 Calories from Fat 585
% Daily Value*
Fat 65g100%
Saturated Fat 20g100%
Polyunsaturated Fat 13g
Monounsaturated Fat 28g
Cholesterol 65mg22%
Sodium 4689mg195%
Potassium 1167mg33%
Carbohydrates 114g38%
Fiber 6g24%
Sugar 12g13%
Protein 45g90%
Vitamin A 270IU5%
Vitamin C 10mg12%
Calcium 205mg21%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.