Tantanmen Ramen Recipe
Japanese · Main course · 50 min total
A rich, spicy Japanese ramen with a creamy sesame and chili broth, topped with ground pork and a soft-boiled egg.
20
min prep
min prep
30
min cook
min cook
2
servings
servings
680
kcal/serving
kcal/serving
Ingredients
- 2 servings fresh or dried ramen noodles
- 1 tablespoon sesame oil
- 1/2 pound ground pork
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon sake or dry sherry
- 2 tablespoons tahini or Chinese sesame paste
- 1 tablespoon chili bean paste (doubanjiang) or gochujang
- 1 teaspoon sugar
- 3 cups chicken or vegetable broth
- 1 cup milk or unsweetened soy milk
- 2 soft-boiled eggs, halved
- 2 green onions, thinly sliced
- 1 tablespoon toasted white sesame seeds
- Chili oil, for serving
Instructions
- Bring a large pot of water to a boil for the noodles. Cook noodles according to package directions until al dente. Drain and divide between two bowls.
- Heat sesame oil in a large skillet over medium-high heat. Add ground pork and cook, breaking it up, until browned, about 4 minutes. Add garlic and ginger, cook 1 minute.
- Stir in soy sauce, sake, tahini, chili bean paste, and sugar. Cook 1 minute, then remove from heat. Set aside.
- In a saucepan, combine broth and milk. Bring to a simmer over medium heat. Do not boil.
- Ladle hot broth over the noodles in each bowl. Top with the pork mixture, then each with a soft-boiled egg half.
- Garnish with green onions and sesame seeds. Drizzle with chili oil to taste. Serve immediately.
Tips
- For a richer broth, use half chicken broth and half whole milk.
- To make soft-boiled eggs, boil eggs for 6.5 minutes, then transfer to ice water.
- Store leftover broth and pork separately; reheat and assemble when ready to serve.
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