• Sawa-San

Tantanmen - Ramen

Updated: Jul 21, 2020

Head over to our YouTube channel on how mum makes this ramen. https://youtu.be/mqwHjUU7xZY

TanTanMen (Japanese Ramen)

Serves 2


500ml Chicken stock

500ml Unsweetened Soy milk (Bonsoy is a good brand)

Pork Mince

200 g pork mince

1 Tbsp white miso

1 Tbsp soy sauce

1 Tbsp sake

1 Tsp chilli oil

Small knob ginger chopped finely

2 cloves garlic finely chopped

Toppings & Tare

1 Tbsp Sesame paste

Chilli Oil (add as little or as much as you like)

2 eggs

2 x ramen noodles (Dry or fresh)

A small amount of spring onion as garnish (chopped finely)

Bok choy

50g of the pork mixture (you can freeze the rest)

1. Fry pork mince in a fry pan on high heat

2. Once the mince changes colour, add in your soy sauce, miso paste and sake

3. Simmer on low heat until liquid evaporates. Set aside.

4. Boil your egg, we like to have the eggs still slightly runny, which for us took just over 5 mins once the water was boiling.

5. Boil chicken stock & soy milk and turn the heat of just before it boils so that the milk doesn't curdle (season to taste).

6. In a noodle bowl, add your “Tare” consisting of sesame paste, chilli oil and rice vinegar

7. Cook ramen noodles (dry or fresh) and drain

8. Add your soup into the noodle bowl and give it a mix so the “Tare” mixes in with the soup

9. Add your toppings of bok choy, spring onion, eggs and the pork.


For the sesame paste, you can either buy a bottle from an Asian grocery or, if you’d like to try and make it yourself, toast sesame seeds (around 100 grams) in a fry pan on low to medium heat. Remember to stir constantly so that the seeds do not burn. This should take around 10 mins to change colour. Whilst we used a dedicated bowl to ground our sesame, you can blitz in a mixer. Blitz until it becomes smooth and add some oil for a smooth paste, blitz further on low speed until oil is combined.

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