Enjoy a bowl of Japanese-style Tantanmen, a rich and creamy sesame-based ramen with a mild yet flavorful spice. This recipe combines savory miso pork, nutty sesame broth, and silky soy milk for an umami-packed experience. We also include ingredient substitutions to make it accessible anywhere!
Tantanmen
Difficulty: ★★★★☆2
servings20
minutes30
minutesIngredients
- For the Spicy Miso Pork (Niku Miso):
5.3 oz (150g) ground pork
Substitute: Ground chicken or turkey for a leaner option1 tbsp sesame oil
1 clove garlic, minced
1 tsp ginger, minced
1 tbsp tianmianjiang (sweet bean paste)
Substitute: 2 tsp miso paste + 1 tsp hoisin sauce- For the Broth:
1.4 oz (40g) white sesame paste (neri goma)
Substitute: Unsweetened tahini or peanut butter1 1/4 cups (300ml) water
1 tbsp chicken bouillon powder (or chicken base)
1 tsp soy sauce
1 tsp doubanjiang (chili bean paste)(use 1 tbsp for spicier ramen)
Substitute: Sriracha or red chili paste1 tsp miso paste
1 tsp oyster sauce
1 tsp sugar
1 1/4 cups (300ml) extra-thick soy milk
Substitute: Unsweetened almond or oat milk- For the Toppings:
1 head bok choy (or substitute with baby spinach or napa cabbage)
3 tbsp takana pickles (Japanese mustard greens), chopped(optional)
Substitute: Kimchi or pickled mustard greens1 tbsp chili oil (adjust to taste)
- For the Noodles:
2 servings of fresh ramen noodles (Substitute: Fresh Chinese-style egg noodles)
1 tbsp sesame oil (to prevent sticking and enhance flavor)
Directions
- Prepare the Spicy Miso Pork (Niku Miso)
Heat 1 tbsp sesame oil in a pan over medium-low heat.
Add garlic and ginger, stirring until fragrant (about 30 seconds).
Add ground pork and cook until browned.
Stir in tianmianjiang (or miso + hoisin sauce) and mix well.
Cook for another 2 minutes, then remove 3 tbsp of pork and set aside for topping. - Prepare the Broth
In the same pan, add water, chicken bouillon, soy sauce, doubanjiang, miso paste, oyster sauce, and sugar.
Bring to a gentle boil and let simmer for 10 minutes to extract flavors.
In a separate bowl, mix sesame paste with a small amount of hot broth until smooth.
Stir the dissolved sesame paste back into the broth.
Lower the heat and pour in soy milk, making sure it doesn’t boil (to prevent separation). - Prepare the Toppings
Place bok choy in a heatproof dish, add 1 tbsp water, and cover with plastic wrap.
Microwave for 2 minutes at 600W, or blanch in boiling water for 30 seconds.
Chop the takana pickles into fine pieces. - Cook the Noodles
Bring a pot of water to a rolling boil and cook the ramen noodles according to the package instructions.
Drain and toss with 1 tbsp sesame oil to prevent sticking. - Assemble the Ramen
Pour the hot broth into serving bowls.
Add chili oil for extra spice.
Place the cooked ramen noodles into the broth.
Top with the reserved miso pork, bok choy, and takana pickles. - Optional Toppings:
Soft-boiled egg or marinated ramen egg
Sliced scallions or shredded white onion
Bamboo shoots (menma)
Lightly stir-fried wood ear mushrooms
Blanched bean sprouts
Notes
- ✔ For a deeper umami flavor: Let the broth simmer for an extra 10 minutes before adding soy milk.
✔ For a richer consistency: Add 1 tbsp peanut butter to the broth for extra nuttiness.
✔ To control the spice level: Adjust the doubanjiang and chili oil according to your preference.
✔ For an authentic touch: Add a dash of black vinegar or a squeeze of lime before serving.
✔ Storage: The broth can be refrigerated for up to 3 days or frozen for 1 month (store separately from the noodles).