Tan Tan (Tantanmen) Ramen Recipe

This Tan Tan (Tantanmen) Ramen is a creamy, spicy sesame-based ramen inspired by the bold flavors of Sichuan dan dan noodles. A rich broth made with sesame paste, soy sauce, chili oil, and garlic is layered with savory ground pork, noodles, and crisp greens for a comforting bowl of Japanese-style ramen that packs heat, umami, and depth in every bite.

Course Main Course

Cuisine Japanese

Keyword Tan Tan (Tantanmen) Ramen Recipe

Prep Time 10

Cook Time 20

Servings Servings

Calories 603kcal

Author Bon Appeteach

Ingredients

For the Pork Topping:

1 lb. Ground Pork
1 tsp Sesame Oil
3 Garlic Cloves minced
1 tsp Ginger minced
1 tbsp Soy Sauce
1 tbsp Mirin
1 tsp Chili Paste (like doubanjiang or sambal oelek)

For the Ramen Broth:

4 cups Chicken Stock
2 tbsp Tahini or sub peanut butter
4 tbsp Soy Sauce
1 tbsp Miso Paste (white or red)
2 tsp Rice Vinegar
1 tsp Sesame Oil
1 tbsp Chili Paste (like doubanjiang or sambal oelek)
1-2 tsp Honey
1/2 cup Soy Milk (sub with coconut milk or almond milk)

For Assembly:

2 servings Ramen Noodles fresh or dried
2 Soft Boiled Eggs (I boil for 6-6.5 minutes)
1 cup Bok Choy blanched
4 Green Onions diced small
Chili Oil garnish

Instructions

Soft-boil the eggs: Bring a pot of water to a boil and then carefully add the eggs. Boil for 6-6.5 minutes and then immediately place in an ice bath—cool and peel.
Cook the pork: Heat sesame oil in a skillet over medium heat. Add the ground pork, breaking it apart with a spoon, and cook until browned. Stir in garlic, ginger, soy sauce, mirin, and chili paste. Cook until fragrant and slightly caramelized, then set aside into a separate bowl.
Heat the broth: In a medium bowl, whisk together tahini (or peanut butter), soy sauce, miso, rice vinegar, chili paste, sesame oil, and sugar. Gradually pour in warm chicken stock while whisking to emulsify the sesame paste into the liquid. Simmer over medium heat for 5–10 minutes, then stir in the soy milk.
Cook the noodles: Boil the ramen noodles according to package directions. Drain and divide between two bowls.
Assemble the ramen: Pour the hot broth over the noodles. Top each bowl with the spicy ground pork, blanched greens, and a soft-boiled egg. Garnish with green onions, sesame seeds, and an extra drizzle of chili oil.

Notes

Tips for the Best Tan Tan Ramen

Use Chinese sesame paste for a deeper roasted flavor; tahini works in a pinch but is milder.
For authentic heat, use doubanjiang (fermented chili bean paste).
Add extra broth or milk if you prefer a lighter, soupier consistency.

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