Easy Tantanmen Ramen

Easy Tantanmen Ramen is a flavorful Japanese noodle dish. It features a rich, creamy broth made from sesame paste, soy sauce, and a hint of chili oil, offering a perfect balance of spicy, savory, and nutty flavors. Ground pork is often stir-fried with garlic and ginger to add depth, while fresh ramen noodles soak up the delicious broth. Topped with Pak choy, and a soft-boiled egg, Tantanmen Ramen is both hearty and comforting. If you love ramen, like i do, this is a great option for a delicious ramen bowl, without the need to make a broth that takes hours and hours to prepare.

Tantanmen Ramen Ingredients

• Ingredients for the Spicy Pork
• 200 g Ground pork
• ½ Tablespoon Oil
• 1 Tablespoon Sake (you can replace it for Chinese wine)
• 1 Tablespoon Soy sauce
• 1 Tablespoon Doubanjiang (korean chili bean paste)
• 2 Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 1 Dried chili, finely chopped (optional)
• Ingredients to Flavor the Soup
• 2 Tablespoons Japanese Sesame paste (you can replace it for Tahini or Peanut butter)
• 2 Tablespoons Green onions, chopped
• 1 Tablespoon Soy sauce
• 1 Tablespoon White vinegar
• 1 teaspoon Crispy chili oil
• Ingredients for the Soup
• 1 Pak choy
• 1 cup Soy milk (unsweetened)
• 3 cups Water
• 1 Tablespoon Chicken bouillon
• 400 g Ramen noodles (fresh)
• 2 Boiled eggs (soft – 6 minutes)

How to Make the Best Tantanmen Ramen

Tantanmen Soup Flavor

• Start by adding all the soup flavor ingredients to a bowl. Mix it well.
• Add half of the soup flavor mixture to each ramen bowl. Reserve

How to Make Ramen Soft Boiled Eggs

• Make tiny holes in the egg.
• Add water to a pot (enough to cover the eggs) and bring it to a boil. Carefully add one egg at a time with the help of a spoon.
• Cook it for 6 minutes to have an egg with a fully cooked egg part and runny yolk.
• If you have time, you can also prepare the eggs the day before by following my Ramen eggs recipe

Spicy Pork for your Ramen

• In a pan on medium-high heat, add the oil, ground pork. Normally I like to spread the pork and I do not stir it. I let one side cook until the pork is a tiny bit crispy on one side. It will take around 5 minutes.
• Turn the pork to let it cook on the other side and add the ginger and garlic. Now you can stir it and finish cooking the pork.
• Once the pork is fully cooked, reduce the heat to medium-low heat and add the doubanjiang, soy sauce sand sake. Mix it well and cook it for another 1-2 minutes. The sauce should be fully absorbed by the ground pork. Reserve.

To Prepare the Ramen Bowls

• In a pot on high heat, add water. Bring it to a boil. Cook the Pak choy and let it cook for 2-4 minutes. Remove it from the pot and chop it into smaller sizes to be easier to eat. Reserve.
• In the same pot you use to cook the Pak choy, add the fresh ramen noodles and cook it according to the package. Once it is done, you can already place them in the ramen bowls on top of the soup flavor that is already there.
• Add the 3 cups of water in a separate pot on medium heat, the soy milk, and the chicken bouillon. Bring it to an almost boil and then reduce it to low heat and let it simmer for a 2-3 minutes. Be careful, because the milk can overflow.
• I normally remove some foam that is created during the process of simmering.
• Add the soup into each ramen bowl. Mix the soup flavor, the ramen and the soup. Place the chopped Pak choy into each ramen bowl. Add the spicy pork into each bowl. Finally, add the egg.
• Enjoy a very tasty ramen!

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