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Easy ‘Tantanmen’ Ramen

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Noodles, spicy pork, a rich creamy broth… you guys, this tantanmen ramen dish is ALL the things. Bonus points for being surprisingly simple to make, too!

WATCH THIS RECIPE

EASY ‘TANTANMEN’ RAMEN

PREP TIME

15 minutes
COOK TIME

15 minutes
SERVES

4
Ingredients

6 cups chicken stock

2 cups unsweetened soy milk

400g (1.7 lb) fresh ramen noodles

4 baby bok choy, halved lengthways

2 soft boiled eggs, halved

 

Spicy pork topping:

1 tbsp vegetable oil

3 garlic cloves, finely chopped

300g (10.5 oz) pork mince

1 tsp finely grated ginger

2 tbsp doubanjiang chilli bean paste*

1 tbsp soy sauce

1 tbsp sake

 

Soup flavouring paste:

¼ cup Japanese or Chinese white sesame paste*

2 tbsp soy sauce

2 tbsp white vinegar

4 tbsp finely sliced spring onion (white part only)

2 tbsp chilli oil

Steps
Step 1

To make the spicy pork topping, heat the oil in a wok or frying pan over high heat. Add the garlic, pork and ginger and stir-fry until almost cooked. Add the doubanjiang paste and stir-fry for another minute. Add the soy sauce and sake. Turn the heat to low and gently simmer for 3-4 minutes or until most of the sauce has been absorbed. Remove from heat and set aside until ready to serve.

Step 2

For the soup flavouring paste, in a small bowl combine the sesame paste, soy sauce, vinegar, spring onion and chilli oil. Set aside until ready to serve.

Step 3

To make the soup, add the chicken stock and soy milk into a large pot over high heat. Bring to a simmer.

Step 4

Cook the ramen noodles and bok choy in boiling water.

Step 5

Divide the soup flavouring paste among serving bowls. Ladle over the hot soup, mixing to combine. Divide the ramen noodles among the serving bowls. Top with spicy pork and bok choy. Add an egg half and serve.

Note Icon

Notes:

– Doubanjiang chilli bean paste is a salty fermented paste often used in Chinese recipes from Sichuan province. Order it online or find it at a Chinese supermarket. You could also use Korean gochujang paste (different flavour but still great!).

– Japanese or Chinese white sesame paste is made from roasted sesame seeds. It’s available online or from Asian supermarkets. Substitute peanut butter if you can’t find the sesame paste.

Tantanmen is a noodle dish that originated in the Sichuan province in 1841. Its name translates to “noodles being carried”. That’s because tantanmen was originally carried and sold by a shouldering pole. Another fun fact: while it originated in China’s Sichuan province, tantanmen ramen has become a highly popular Japanese dish

Tantanmen ramen is quite different from other ramen styles like Shoyu ramen for example. The main difference comes down to the spice level. Tantanmen ramen is typically a lot spicier than your more traditional ramens. While traditional Japanese ramen focuses more on the rich broths and hearty flavours in the soups, tantanmen ramen focuses predominantly on the spice factor. 

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What our customers say

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Phaids
November 16, 2022

Delicious!

Did a handful of substitutions because I was out of things. Used oat milk for soy, veg broth, shoju for sake, peanut butter for sesame paste, chili paste for dojuchang. And also added more green onions and used Asian greens rather than bok Choy because that is what I have in the garden. All was so perfectly silky and amazing! This is my go to!

Agnès
October 25, 2022

Perfect!

This recipe is perfect.

The result is just amazing.

The flavors are delicate, subtle, but very present. Superb balance.

I used homemade broth of course, and coconut milk.

Already made several times, this recipe is a wonder that can easily be combined with other ingredients (beef, veal…).

The ingredients are easy to find in Paris. 👍🏻

Christina
October 25, 2022

Fantastic Recipe

This recipe worked so nicely and was very simple to put together. I was blown away by the depth of flavour. I think the doubanjiang I used had less chili in it, so I didn’t get the characteristic wash of red in the broth after I put the ramen together, but some additional chili oil fixed that for me. This is definitely going to be a staple recipe for me, and one that I’ll share with many.

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