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Tantanmen Recipe

Japanese · Soup · 45 min total

A rich, spicy Japanese ramen with a creamy sesame and chili broth, topped with ground pork and green onions.

Ingredients

• 2 servings fresh or dried ramen noodles
• 200g ground pork
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons doubanjiang (Chinese chili bean paste)
• 2 tablespoons tahini or Chinese sesame paste
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 cups chicken or vegetable broth
• 1 cup milk (or unsweetened soy milk)
• 2 tablespoons roasted white sesame seeds, crushed
• 2 green onions, thinly sliced
• 1 tablespoon chili oil (optional, for extra heat)

Instructions

1. Heat sesame oil in a pot over medium-high heat. Add ground pork and cook until browned, breaking it apart. Add garlic and ginger, stir for 1 minute.
2. Add doubanjiang, tahini, soy sauce, and sugar. Stir well to combine and cook for 1 minute.
3. Pour in broth and milk. Bring to a boil, then reduce heat and simmer for 10 minutes. Season with salt if needed.
4. Meanwhile, cook ramen noodles according to package directions. Drain well.
5. Divide noodles into two bowls. Ladle the hot broth over the noodles.
6. Top with crushed sesame seeds, green onions, and a drizzle of chili oil if desired.

Tips

• For a richer broth, use half milk and half heavy cream.
• Doubanjiang can be found at Asian grocery stores; substitute with gochujang and a pinch of Sichuan peppercorns if unavailable.
• Leftover broth can be refrigerated for up to 3 days; reheat gently.

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