Tantanmen Ramen

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

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

Cook Time 15

Total Time 25

Servings serving

Calories 1292kcal

Author Marc Matsumoto

Equipment

Ingredients

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 ½ 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)
¼ teaspoon ground Sichuan pepper (optional)
1 tablespoon soy sauce
2 teaspoons doubanjiang
1 ½ cups low sodium chicken stock

For Serving

130 grams fresh ramen noodles
Spinach (or mustard greens)

Grams + US Cups - US Standard

Instructions

Mix the 2 teaspoons Tianmian sauce and 1 teaspoon soy sauce into the 50 grams ground pork to marinate.
50 grams ground pork, 2 teaspoons Tianmian sauce, 1 teaspoon soy sauce
Grind the 1 tablespoon toasted sesame seeds using a mortar and pestle or spice grinder and add them to your serving bowl along with the 1 ½ tablespoons tahini, 1 teaspoon rayu, and 1 teaspoon toasted sesame oil.
1 tablespoon toasted sesame seeds, 1 ½ tablespoons tahini, 1 teaspoon rayu, 1 teaspoon toasted sesame oil
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.
Spinach
To make the Nikumiso, add 1 teaspoon 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.
1 teaspoon vegetable oil
Put the pan back on the heat and add 1 tablespoon vegetable oil along with the remaining 25 grams ground pork, minced 20 grams scallion stems, 5 grams ginger, and 5 grams garlic. Stir-fry the mixture, breaking up the pork into small crumbles with a spatula.
1 tablespoon vegetable oil, 25 grams ground pork, 20 grams scallion stems, 5 grams ginger, 5 grams garlic
When the meat is cooked, add the ¼ teaspoon ground Sichuan pepper, 1 tablespoon soy sauce, and 2 teaspoons doubanjiang. Continue stir-frying until all of the liquid has evaporated and the mixture starts to brown.
¼ teaspoon ground Sichuan pepper, 1 tablespoon soy sauce, 2 teaspoons doubanjiang
Add the 1 ½ cups low sodium chicken stock and bring the mixture to a boil. Turn down the heat to keep the soup warm.
1 ½ cups low sodium chicken stock
Boil the 130 grams fresh ramen noodles according to the package directions.
130 grams fresh ramen noodles
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.
Drain the ramen and add it to the soup.
Top the Tantanmen with the Nikumiso and garnish with spinach or mustard greens and scallions.

Video

Nutrition