Tan Tan (Tantanmen) Ramen Recipe
bonappeteach.com · 2025 · 4 / 4 Servings
Get the method at bonappeteach.com →This page has the ingredients and how they compare. The instructions and photos are on the original recipe, which Recipe Lab does not republish.What's in it
17 parts read from its 20 ingredient lines, its title and its method.
- Broth base
- Chicken “4 cups Chicken Stock”
- Soy milk “1/2 cup Soy Milk ((sub with coconut milk or almond milk) )”
- Coconut milk “1/2 cup Soy Milk ((sub with coconut milk or almond milk) )”
- Tare and seasoning
- Soy sauce (shoyu) “1 tbsp Soy Sauce”
- Miso “1 tbsp Miso Paste ((white or red))”
- Sesame paste or tahini “2 tbsp Tahini (or sub peanut butter )”
- Chili bean paste (doubanjiang) “1 tsp Chili Paste ((like doubanjiang or sambal oelek))”
- Mirin “1 tbsp Mirin”
- Vinegar “2 tsp Rice Vinegar”
- Aroma oil
- Chili oil (rayu) “Chili Oil (garnish )”
- Sesame oil “1 tsp Sesame Oil”
- Noodles
- Ramen noodles, kind not stated “2 servings Ramen Noodles (fresh or dried )”
- Toppings
- Ground pork or other minced meat “1 lb. Ground Pork”
- Boiled or soft egg “2 Soft Boiled Eggs ((I boil for 6-6.5 minutes) )”
- Scallion or negi “4 Green Onions (diced small )”
- Bok choy “1 cup Bok Choy (blanched )”
- How it is served
- Served in soup from the method
Against the usual Tantanmen
It has 4 of the 4 parts of the usual Tantanmen: sesame paste or tahini, chili oil (rayu), ground pork or other minced meat and greens (spinach or bok choy).
Less usual for the style: coconut milk (in 3% of Tantanmen recipes), mirin (in 7% of Tantanmen recipes) and boiled or soft egg (in 22% of Tantanmen recipes).
The Japanese take on Sichuan dan dan noodles: a broth thick with sesame paste and hot with chili oil, topped with spiced ground pork and greens such as bok choy or spinach. It is also made without soup (shirunashi) or cold.
Ingredients as published (20)
- 1 lb. Ground Pork
- 1 tsp Sesame Oil
- 3 Garlic Cloves (minced )
- 1 tsp Ginger (minced )
- 1 tbsp Soy Sauce
- 1 tbsp Mirin
- 1 tsp Chili Paste ((like doubanjiang or sambal oelek))
- 4 cups Chicken Stock
- 2 tbsp Tahini (or sub peanut butter )
- 4 tbsp Soy Sauce
- 1 tbsp Miso Paste ((white or red))
- 2 tsp Rice Vinegar
- 1 tbsp Chili Paste ((like doubanjiang or sambal oelek))
- 1-2 tsp Honey
- 1/2 cup Soy Milk ((sub with coconut milk or almond milk) )
- 2 servings Ramen Noodles (fresh or dried )
- 2 Soft Boiled Eggs ((I boil for 6-6.5 minutes) )
- 1 cup Bok Choy (blanched )
- 4 Green Onions (diced small )
- Chili Oil (garnish )
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