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The Staple Kitchen

Tantanmen Ramen

A creamy, spicy Japanese ramen soup inspired by Chinese Dan Dan noodles, made with sesame, chili oil, ground pork, and fresh greens.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 450 g ground pork can substitute ground chicken, turkey, beef or tofu cubes
  • 1 tbsp mirin
  • 1 tbsp fresh ginger minced
  • 1 tbsp vegetable oil
  • 1 tbsp spicy bean sauce or chili garlic sauce
  • 3 cloves garlic, minced
Soup Base
  • 4 tbsp soy sauce
  • 120 g peanut butter
  • 2 tsp rice vinegar
  • 1 tsp sugar
  • 2 tbsp chili oil
  • 800 ml chicken stock
  • 800 ml coconut milk or 2 cans
Noodles & Toppings
  • 600 g fresh ramen noodles
  • 200 g leafy greens (spinach, bok choy)
  • 60 g scallions chopped
  • 2 soft-boiled eggs
  • chili oil to serve

Method
 

  1. In a medium pot, combine 800 ml chicken stock and 800 ml coconut milk (about 2 cans). Bring to a gentle low simmer over medium-low heat, making sure it does not boil.
  2. In a bowl, whisk together 4 tbsp soy sauce, 120 g peanut butter, 2 tsp rice vinegar, 1 tsp sugar, 2 tbsp chili oil, and 1 tbsp white miso paste (optional) until smooth. Set aside.
    peanut butter, soy sauce and other ingredients on glass bowl
  3. Bring a large pot of water to a boil for the noodles and leafy greens.
  4. Heat a large frying pan over medium-high heat. Add 1 tbsp vegetable oil and 500 g ground pork. Break the pork apart and sear for 5–6 minutes until browned and slightly crispy.
    ground pork in a pan
  5. Add 1 tbsp spicy bean sauce, 3 minced garlic cloves, and 1 tbsp minced ginger to the pork. Stir-fry for 1–2 minutes until fragrant, then turn off the heat and set aside.
  6. Add 200 g leafy greens to the boiling water and blanch for 30–60 seconds until bright green. Remove, drain, and set aside.
  7. In the same pot, cook 600 g fresh ramen noodles according to package instructions until tender but chewy. Drain well.
    Ramen noodles are cooking.
  8. Divide the peanut butter tare mixture evenly between 4 serving bowls.
  9. Ladle the hot coconut-chicken broth into each bowl and stir to combine with the tare.
  10. Add the cooked noodles to each bowl.
  11. Top with the cooked pork, blanched greens, and chopped scallions.
  12. Add soft-boiled eggs and extra chili oil if desired, then serve immediately.
    Tantanmen ramen in a bowl

Notes

I like to make this tantanmen ramen in a slightly larger batch so it can last for 2–3 days, making it a cozy, ready-to-heat meal during the week. The broth keeps best stored separately from the noodles in airtight containers in the fridge, which helps the noodles stay chewy instead of soaking up too much liquid.
If you’re eating it on the following days, reheat the broth gently over low heat to keep the coconut milk smooth. A small splash of chicken stock, coconut milk, or even water can help loosen the broth if it thickens in the fridge.
This recipe can absolutely be simplified with kitchen staples if needed. Peanut butter works as an easy substitute for sesame paste, chili garlic sauce or sambal can replace spicy bean sauce, and any ground meat you have on hand will work well.
If you’re short on time, you can make it faster by skipping extra toppings, using pre-washed greens, or cooking the pork and broth at the same time. The dish still delivers great flavor even with these small shortcuts.
You can adjust the spice level to your taste — add more chili oil for heat or tone it down for a milder bowl. Fresh toppings like bean sprouts, corn, crushed peanuts, or soft-boiled eggs add extra texture, while a squeeze of lime can brighten the richness if you like a fresher finish.
This ramen is versatile enough to enjoy as a comforting dinner, meal prep lunch, or even a weekend cooking project when you want something a little special but still approachable.
Hope you enjoy it :)