Tantanmen ramen

Tantanmen ramen

45 min
Step into a world of bold flavours with our tantanmen ramen, blending the heat of Sichuan cuisine with Japanese comfort. The rich, creamy broth, accented with butter and Shaoxing wine, supports tender pork flavoured with doubanjiang paste. Al dente noodles are paired with crisp pak choi and bean sprouts, while a slice of cheese melts luxuriously into the broth. It is a fusion of flavour and texture, offering an indulgent experience in every bowl.
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https://www.arlafoods.co.uk/recipes/tantanmen-ramen/

Instructions

Meat
  • Peel and finely chop garlic and ginger.
  • Heat ​​20 g of butter in a frying pan. Sauté garlic and ginger on medium heat for about 30 seconds.
  • Add minced meat and brown until nicely coloured. Add doubanjiang and fry for another minute. Stir in Shaoxing wine and let it boil.
  • Season with salt and black pepper and set aside.
Toppings and accompaniments
  • Add eggs to boiling water and boil for exactly 6 minutes and 45 seconds.
  • Drain and cool the eggs. Peel and halve them. Set aside.
  • Bring water to a boil in a saucepan and pick the leaves from the pak choi.
  • Boil pak choi for 30 seconds and remove from the water with a slotted spoon. Repeat with the sprouts and set aside.
  • Cook noodles al dente without the seasoning bag. Rinse in cold water to remove the starch, then dip them in hot water again just before serving.
  • Cut spring onions into slanted slices.
Soup
  • Boil water, milk, and chicken broth. Let simmer until the broth has dissolved. Add butter.
Tsuyu and tare
  • Mix all tsuyu ingredients in a bowl. Divide into four deep bowls.
  • Add 1 tablespoon light tahini and 1 tablespoon crispy chilli oil to each bowl. Whisk until everything is well mixed.
To serve
  • Heat the soup until it boils, pour the hot soup into the bowls, and stir to mix everything.
  • Add noodles and place the cheese on top of the soup. Brown the cheese with a burner.
  • Top with meat, eggs, bean sprouts, pak choi, and spring onions. Drizzle with chilli oil.
Enjoy!
Simmer pork to perfection

To get the best pork, start by browning it evenly over medium heat to lock in the flavours. Add additional ingredients and leave to simmer. Patience is key; let it simmer until most of the liquid evaporates, intensifying the flavours without drying out the meat. Stir occasionally to make sure the pork stays tender and moist. This slow-cooking method infuses the pork with rich umami flavours that enhance the spicy broth without overpowering it.

Choosing the best bowl for tantanmen ramen

For the best eating experience, choose a deep and wide bowl. A bowl with a 1200–1400 ml capacity works well, but ideally, it should also be slightly shallow. The shape allows for easy mixing of the ingredients, ensuring the broth coats the noodles evenly. A wider bowl also cools the ramen just enough for comfortable eating without losing too much heat, creating a visually appealing and practical dining experience.

Master the noodles

Pay attention to timing to get the noodles right. Cook the noodles al dente, making sure they are firm with a slight bite. Thoroughly drain them to prevent excess water from diluting the broth. Placing the noodles in the bowl with hot broth right after cooking lets them absorb the soup flavours. Serve the ramen immediately to prevent the noodles from becoming too soft so every bite stays delicious.

Questions about tantanmen ramen

Unlock the complexities of tantanmen ramen with our questions and answers. Dive in below to discover how to get it just right.

What distinguishes tantanmen ramen from other ramen types?
Tantanmen ramen stands out for its rich, spicy, and creamy broth, influenced by Sichuan cuisine. Unlike traditional ramen, its broth is made with sesame paste and chilli oil, giving it a nutty, spicy flavour and a thicker texture. Ground pork, often seasoned with garlic and spices, adds a savoury depth uncommon in other ramen types. The combination of spiciness, creaminess, and the Chinese-inspired twist makes this type of ramen different from other Japanese ramen varieties.
Can I prepare tantanmen ramen in advance?
Yes, you can prepare certain components of the recipe in advance to save time. Make the broth ahead and store it in the fridge for up to two days. As a bonus, this gives the flavours more time to develop. You can also cook the minced pork and store it separately in the fridge. When it is time to serve, reheat the broth and pork, cook the noodles fresh, and assemble the soup. For the best results, avoid boiling the noodles in advance, as they tend to lose their texture.
How to store leftovers?
To store leftovers, keep the components of the ramen separate. Store the broth, pork, and toppings in airtight containers in the fridge for up to two days. Noodles should also be stored separately to prevent them from becoming soggy. Keeping each component separate preserves the ingredients, allowing you to reassemble the ramen as if it were freshly made.
Can you reheat tantanmen ramen?
Yes, you can reheat tantanmen ramen, but for the best results, reheat the components separately. Warm the broth in a saucepan over medium heat, stirring occasionally to maintain its creamy consistency. The pork can be reheated in a skillet or microwave until warmed through. If you have leftover noodles, refresh them briefly in hot water before serving to restore their texture. Once everything is reheated, assemble the ramen as you would when serving it fresh. Reheating each component separately helps maintain the texture, preventing soggy noodles or diluted broth.

Ingredients

Meat
Garlic cloves
4
Fresh ginger
25 g
Minced pork
200 g
Doubanjiang beans and chilli paste
3 tbsp
Shaoxing wine or sake
4 tbsp
Salt and pepper to taste
Toppings and accompaniments
Water for boiling
Eggs
2
Instant Noodles packs
4
Bok choy
1
Bean sprouts
400 ml
Spring onions
2
​Havarti cheese / white cheddar
4 slices
Soup
Water
1200 ml
Arla® Big milk Arla® Big milk
400 ml
Chicken broth cubes
4
Butter
1 tbsp
Tsuyu
Japanese soya sauce
2 tbsp
Water
6 tbsp
Dashi broth
10 g
Mirin
2 tbsp
Tare
Light tahini
4 tbsp
Crispy chillies oil
4 tbsp
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Try this simplified version of tantanmen ramen

This simplified version of tantanmen ramen offers all the bold flavours you love with a few easy shortcuts. Instant noodles and broth cubes speed up the process, while a mix of tahini and chilli oil brings depth to the seasoning. Cheese gives a unique, creamy touch that pairs surprisingly well with the spicy broth. With tender pak choi and savoury minced pork, this quick take on the traditional recipe is both satisfying and easy to make without losing its signature richness.

Deep flavours and enticing textures

This dish is all about the intricate dance between flavours and texture. The Doubanjiang bean paste adds a fiery, fermented spiciness that forms the backbone of the broth, while ginger and garlic offer aromatic depth, giving the ramen a warm complexity. The butter and milk contribute a creamy richness, softening the heat and adding a velvety texture to the broth.

Each topping introduces its own element to the overall textures. Pak choi adds a refreshing crispness, contrasting with the softness of the noodles, while bean sprouts bring a light, crunchy freshness. Tender minced pork delivers a savoury umami punch that enhances the creaminess of the broth, while cheese and slightly soft eggs add a richness that balances the spicy broth and crunchy toppings, so you get layers of both flavour and texture, making each spoonful delightfully indulgent.

Serve a colourful bowl for lunch or dinner

Tantanmen ramen is a versatile noodle soup that works just as well for lunch as dinner. For a lighter lunch, serve smaller portions with a generous amount of fresh toppings such as pak choi, bean sprouts, and spring onions. The bright colours and fresh textures keep the soup vibrant yet satisfying, perfect for lunchtime.

For dinner, go for a more substantial portion, allowing the creamy, rich broth to take centre stage. Serve in wide, deep bowls to ensure the broth fully covers the noodles and toppings. Whether served casually or as part of a more formal dinner, this ramen is sure to impress with its striking presentation and bold flavours, offering a satisfying and comforting experience any time of day.

Soups are an excellent choice for lunch and dinner, and we have a wide selection in our repertoire, including cucumber soup, goulash soup, mushroom ravioli soup, cheese soup with croutons, and vegetable soup with potato peel crisps.

Feel free to experiment with the recipe

You can easily experiment with the soup base, toppings, and fillings. Adjust the spice level by adding more or less Doubanjiang paste or crispy chilli oil, or add Sichuan peppercorns for an authentic, mouth-tingling heat. For a richer broth, add extra butter, replace the chicken broth with miso, or experiment with unsweetened soy milk for a smoother, creamier texture reminiscent of traditional tantanmen ramen.

Swap the minced pork for minced beef, chicken, prawns, or even sautéed tofu or mushrooms. These alternatives absorb the seasonings just as well as the original minced pork, keeping the soup irresistibly flavourful.

Explore new textures with toppings such as roasted seaweed or sesame seeds, which provide a nutty crunch that pairs well with the tahini in the tare. Switch the noodles for udon or soba to change the texture, and try a dash of vinegar for acidity or sesame oil for a richer finish.

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