Tan Tan (Tantanmen) Ramen Recipe

This Tan Tan (Tantanmen) Ramen recipe delivers a rich and creamy broth infused with sesame, chili oil, and bold umami flavors for the ultimate comfort bowl. Topped with seasoned ground pork, fresh greens, and a soft-boiled egg, it’s a spicy, nutty twist on classic Japanese ramen that hits all the right notes.

Few things satisfy like a steaming bowl of ramen layered with spice, sesame, and umami. This Tan Tan (Tantanmen) Ramen recipe takes inspiration from both Sichuan dan dan noodles and Japanese ramen culture, blending creamy richness with fiery flavor in a way that’s balanced, comforting, and deeply craveable. 

Why You’ll Love This Tan Tan (Tantanmen) Ramen Recipe

This recipe delivers everything I love about ramen recipes. It’s a silky, creamy broth, slurpable noodles, and that signature kick from spicy bean paste and chili oil. It’s the perfect harmony of soy sauce, sesame, and savory stir-fried ground pork that clings to each bite of noodle.

It’s also surprisingly simple to make. Instead of hunting down hard-to-find ingredients, I’ve included easy swaps like peanut butter for Japanese sesame paste and unsweetened soy milk for a smooth, restaurant-quality texture. The result? An approachable, flavor-packed tan tan ramen recipe that tastes like it came straight from your favorite ramen bar.

What Is Tan Tan (Tantanmen) Ramen?

Tantanmen ramen is Japan’s adaptation of Chinese dan dan noodles, a famous dish from China’s Sichuan Province known for its fiery spices and numbing Sichuan peppercorns. While the original dan dan mian has a dry sauce base and an intense chili heat, Japanese tantanmen takes a more balanced approach that’s served as a ramen noodle soup with a rich, nutty soup broth that’s equal parts spicy and creamy.

Traditional Chinese sesame paste or Japanese sesame paste gives the broth its signature nutty depth, while ingredients like toban djan (a fermented chili bean paste) and soy sauce create that umami foundation. It’s a great idea for anyone who loves spicy food but still wants a smooth, comforting soup base with a bit of creaminess.

Ingredients for Tan Tan Ramen

To make this tantan ramen recipe, you’ll need three main parts: the pork topping, the ramen broth, and the garnishes. Below, I’ve grouped the ingredients for easy prep and substitution ideas.

For the Pork Topping:
Ground pork is traditional, but ground beef or ground turkey can work too. You’ll flavor it with sesame oil, garlic, ginger, soy sauce, mirin or dry sherry, and a spoonful of spicy bean paste like doubanjiang. The goal is to cook it down into small crumbs that caramelize slightly and add an incredible layer of umami to your whole dish.

For the Ramen Broth:
The ramen broth recipe starts with chicken stock (or chicken broth) as your soup base, then builds layers of flavor with tahini or peanut butter, miso paste, rice vinegar, soy sauce, and sesame oil. A splash of unsweetened soy milk, oat milk, or almond milk creates a creamy texture without needing heavy cream. Stir in a bit of honey or oyster sauce for balance and a tablespoon of chili oil for that signature heat.

For Assembly:
Use fresh ramen noodles or your favorite instant ramen noodles if you’re short on time. Add baby bok choy or other green vegetables like spinach or leafy greens, a ramen egg (soft-boiled), green onions, bean sprouts, and an extra drizzle of Japanese chili oil over top before serving.

How to Make Tan Tan (Tantanmen) Ramen

Let’s walk through this like we would in class — clear steps, logical order, and a few culinary insights along the way.

1. Soft-boil the eggs:
   Bring a pot of water to a gentle boil. Carefully add the eggs and cook for about 6 to 6½ minutes. Shock them in an ice bath, cool to room temperature, then peel. These jammy eggs are your classic ramen egg topping.
2. Cook the pork:
   Heat a bit of sesame oil in a pan over medium heat. Add the pork and use a wooden spoon to break it into small pieces. Once browned, add garlic, ginger, soy sauce, mirin, and chili paste. Keep stirring until the mixture becomes slightly sticky and aromatic. That slight caramelization on the bottom? That’s flavor.
3. Make the broth:
   In a bowl or food processor, whisk together your peanut butter (or tahini), soy sauce, miso, rice vinegar, chili paste, and sesame oil. Gradually add warm chicken stock while whisking to emulsify. This is key for a smooth, creamy broth. Simmer the soup broth in a large pot for 5–10 minutes, then stir in soy milk or your preferred dairy alternative.
4. Cook the noodles:
   In another large pot, boil fresh ramen noodles in boiling water until tender. Drain and portion them into a serving bowl.
5. Assemble the ramen:
   Pour the hot broth over the noodles. Top with the stir-fried pork, blanched baby bok choy, bean sprouts, green onions, and your ramen egg. Drizzle with garlic chili oil, sprinkle raw sesame seeds or scallion greens, and serve immediately.

Tips for the Best Tan Tan Ramen

• The first thing to remember: emulsify! When mixing your sesame paste (or peanut butter) into broth, whisk gradually to prevent separation and create that signature creamy texture.
• For a more complex flavor, blend your chili oil with a little oyster sauce or a dash of rice vinegar.
• Use low-sodium soy sauce if you prefer a milder salt level.
• Try a combination of chicken broth and vegetable oil for depth without heaviness.
• Don’t skip the aromatics  (garlic and ginger bring everything together).

Easy Substitutions and Variations

This Tantanmen recipe is a versatile ingredient base you can adapt:

• Swap ground meat for tofu or mushrooms for a vegetarian version.
• Replace pork with stir-fried ground beef for a richer, more complex flavor.
• Use almond milk or oat milk instead of unsweetened soy milk for a slightly sweet note.
• For a lighter take, use vegetable broth and skip the spicy broth additions.

What to Serve with Tan Tan Ramen

At my house, a bowl of ramen often turns into a full meal, but adding a side makes it even better. Try serving this noodle dish with pan-fried gyoza, a Japanese cucumber salad, or marinated Korean eggs. For something heartier, pair with a side of grilled bang bang shrimp or smoked duck wings.

How to Store and Reheat Leftover Ramen

Store leftovers by keeping the ramen broth, noodles, and toppings separate in airtight containers. The broth lasts up to 3 days in the fridge or can be frozen. Reheat the soup base gently on the stove and add noodles just before serving. Reheating everything together can make the noodles mushy.

More Recipes To Try:

Crispy Egg Noodles

Smoked Pulled Beef

Cold Soba Noodle Salad Recipe

Beef Flanken Ribs Recipe