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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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 1 serving
Calories: 1205 kcal
Course: Main Course , Soup
Cuisine: Japanese-Chinese Fusion

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)

Instructions

    Cup of Yum
  1. Mix the Tianmian sauce and soy sauce into the ground pork to marinate.
  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.
  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.
  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.
  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.
  7. Add the chicken stock and bring the mixture to a boil. Turn down the heat to keep the soup warm.
  8. Boil the ramen noodles according to the package directions.
  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.
  10. Drain the ramen and add it to the soup.
  11. Top the Tantanmen with the Nikumiso and garnish with mustard greens and scallions.

Nutrition Information

Calories 1205kcal (60%) Carbohydrates 114g (38%) Protein 45g (90%) Fat 65g (100%) Saturated Fat 20g (100%) Polyunsaturated Fat 13g Monounsaturated Fat 28g Cholesterol 65mg (22%) Sodium 4689mg (195%) Potassium 1167mg (33%) Fiber 6g (24%) Sugar 12g (24%) Vitamin A 270IU (5%) Vitamin C 10mg (11%) Calcium 205mg (21%) Iron 10mg (56%)

Nutrition Facts

Serving: 1serving

Amount Per Serving

Calories 1205

% Daily Value*

Calories 1205kcal 60%
Carbohydrates 114g 38%
Protein 45g 90%
Fat 65g 100%
Saturated Fat 20g 100%
Polyunsaturated Fat 13g 76%
Monounsaturated Fat 28g 140%
Cholesterol 65mg 22%
Sodium 4689mg 195%
Potassium 1167mg 25%
Fiber 6g 24%
Sugar 12g 24%
Vitamin A 270IU 5%
Vitamin C 10mg 11%
Calcium 205mg 21%
Iron 10mg 56%

* Percent Daily Values are based on a 2,000 calorie diet.