Homemade Tantanmen (Spicy, Creamy Ramen)

Tantanmen is a rich, sesame-forward ramen that’s comforting and packed with bold flavor. Seriously a favorite to eat in the winter time (although it’s great any time of year)!

Inspired by Chinese dan dan noodles, the Japanese version leans creamier, with a broth made from sesame paste, soy milk, and chicken stock that’s both nutty and savory.

Tantanmen is spicy without being overwhelming, making it the kind of noodle soup that warms you up immediately and keeps you coming back for one more bite.

What sets tantanmen apart is the balance between richness and heat.

The sesame base adds depth and body to the broth, while chili oil or chili crisp brings a gentle, lingering spice. Seasoned ground pork cooked with garlic, ginger, and doubanjiang adds umami and texture, turning the bowl into something hearty and satisfying without feeling heavy.

Tantanmen is also incredibly customizable. You can adjust the spice level, swap in different greens, or tweak the broth depending on how indulgent you want it to be. Whether made at home or ordered at a ramen shop, it’s a cozy, flavor-packed dish that bridges Chinese and Japanese culinary traditions in the best way.

What Noodles to Use

In Japan, ramen noodles are often made from scratch. The process is an art. The noodles are typically crafted by hand or with a noodle-making machine. The resulting noodles have a perfect balance of firmness and elasticity. While making noodles from scratch can be a rewarding process, it’s not always practical. That’s why I love using J-Basket’s ramen noodles for my homemade bowls.

These noodles (available on Amazon and at most Asian markets) have that same authentic texture and chewiness you’d find in a Japanese ramen shop, making them my go-to choice at home. They’re made with high-quality ingredients that mirror the traditional noodle-making methods.

While nothing beats the experience of freshly made noodles, J-Basket’s ramen noodles are great for at-home ramen.

Optional Toppings

• Bok choy (blanched or lightly wilted)
• Ajitsuke tamago (marinated soft-boiled egg)
• Chopped green onions
• Toasted sesame seeds
• Chili oil or chili crisp (extra heat)
• Nori (seaweed)
• Crispy garlic or garlic chips
• Corn
• Bean sprouts

How to Cook the Bok Choy

Bok choy is one of the most popular toppings for tantanmen, adding freshness, color, and a mild crunch that balances the rich, sesame-based broth. Here’s how to cook it:

1. Bring a pot of salted water to a boil
2. Blanch the bok choy for about 30-60 seconds, just until bright green and tender-crisp.
3. Drain well and gently squeeze out excess water before adding it to your bowl of tantanmen.

Ground Pork Substitutes

The ground pork mixture is a key component of tantanmen, adding depth, umami, and a savory richness that anchors the entire bowl.

The pork is typically seasoned with ingredients like garlic, ginger, and doubanjiang, then cooked until fragrant and lightly caramelized. This step builds a concentrated layer of flavor that contrasts beautifully with the creamy, sesame-forward broth, giving each bite a satisfying balance of richness and spice.

Beyond flavor, the ground pork also adds texture and heartiness to tantanmen. The small crumbles of meat distribute evenly throughout the soup. This ensures that every spoonful and slurp of noodles gets a bit of savory punch. It’s this seasoned topping that pushes tantanmen from a simple noodle soup into a truly filling, restaurant-style dish.

That said, I understand not everyone eats pork or may not have access to it. Here are some substitutes:

• Ground chicken or turkey for a lighter option
• Ground beef for a richer, more robust flavor
• Crumbled firm tofu or tofu-based ground for a vegetarian version
• Mushrooms (finely chopped or minced) for an umami-rich meatless option
• Plant-based ground meat alternatives

Print