Tan Tan Ramen

There are bowls of food that warm you up, and then there are bowls that make you slow down between bites because you don’t want the moment to end. Tan Tan Ramen falls firmly into that second category for me. This is the kind of meal I make when I’m craving something bold, comforting, and deeply satisfying, especially on evenings when the weather or the day itself feels a little heavy.

The first time I made this at home, I remember standing at the stove, tasting the broth, and thinking, this feels like restaurant ramen. Rich, spicy, nutty, and silky all at once, yet completely doable in a home kitchen.

What Makes Tan Tan Ramen So Special

Tan Tan Ramen sits in a beautiful middle ground. It takes inspiration from Chinese Dan Dan-style noodles but turns it into a full soup. Instead of a dry sauce coating the noodles, everything swims in a creamy, spicy broth enriched with sesame paste and milk.

The ground pork brings savoriness, the chili oil brings heat, and the sesame paste ties everything together. Every spoonful feels layered and intentional.

Ingredients That Shape the Bowl

• Ramen noodles – Medium-thick noodles work best here since they hold up well in a rich broth

• Ground pork – Adds depth and a slightly crispy texture once cooked

• Sesame paste – Toasted sesame paste gives that signature nutty richness

• Soy sauce and rice vinegar – Balance salt and acidity

• Chili oil – Adjust this to match your heat tolerance

• Chicken stock – Forms the base of the broth

• Unsweetened milk – Creates creaminess without heaviness

• Garlic and ginger – Build flavor from the start

• Leafy greens – Spinach, bok choy, or similar greens add freshness

• Scallions – Finish the bowl with a clean bite

Each ingredient plays a role. Skipping one changes the whole personality of the dish.

How I Put This Ramen Together

Seasoning the Pork

I start by mixing the ground pork with ginger and a small amount of seasoning. Letting it sit briefly helps the flavor settle in before it hits the pan.

Making the Sauce Base

The sesame paste, soy sauce, vinegar, sugar, and chili oil get whisked until smooth. This mixture is the heart of the dish. I always taste it at this stage and adjust the heat or balance before moving on.

Building the Broth

Chicken stock and milk warm together gently. Keeping the heat low matters here. Too much heat can cause separation, which affects both texture and appearance.

Cooking the Pork

The pork cooks in a hot pan until browned and slightly crisp. Once the spicy bean sauce and garlic go in, the aroma fills the kitchen fast. That smell alone tells you something good is coming.

Preparing the Greens and Noodles

The greens blanch quickly, just enough to soften them. The noodles cook separately so they stay springy and don’t cloud the broth.

Assembling the Bowl

The sauce base goes into the bowl first, followed by the hot broth. Noodles come next, then the pork, greens, and scallions. A little extra chili oil on top finishes it off if you like more heat.

How I Like to Serve It

I serve this ramen piping hot, straight from the pot. No sides needed. It’s filling enough on its own. Sometimes I’ll add a soft-boiled egg or extra greens if I have them on hand, but even without extras, it feels complete.

This is one of those meals best enjoyed slowly, preferably with no distractions.

Storage Notes

This ramen is best eaten fresh. If needed, I store the components separately. The broth reheats gently, the pork keeps well for a couple of days, and fresh noodles can be cooked right before serving again.

FAQs

Is Tan Tan Ramen very spicy?
It can be, though the heat level is easy to control by adjusting the chili oil.

Can I use a different protein?
Yes. Ground chicken works well and keeps the flavor lighter.

What greens work best?
Spinach, baby bok choy, or similar tender greens all work nicely.

Can dairy-free milk be used?
Yes. Unsweetened oat or soy milk blends smoothly into the broth.

Do the noodles matter?
Yes. Thicker ramen noodles hold up better in this rich soup.

Continue to Content

Yield: 2

Tan Tan Ramen

Print

Tan Tan Ramen is a rich, spicy noodle soup with savory pork, creamy sesame broth, and just enough heat to keep every bite exciting.

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

For the Pork

• 8 ounces ground pork
• 1 tablespoon mirin
• 1 tablespoon fresh ginger, minced
• 1 tablespoon neutral oil
• 1 tablespoon spicy bean paste
• 2 garlic cloves, minced

For the Broth

• 2 tablespoons soy sauce
• 2 tablespoons sesame paste or peanut butter
• 1 teaspoon rice vinegar
• 1/2 teaspoon sugar
• 1 tablespoon chili oil
• 2 cups chicken stock
• 2 cups unsweetened oat milk or soy milk

For the Noodles and Toppings

• 10 to 12 ounces fresh ramen noodles
• 2 handfuls leafy greens such as spinach or baby bok choy
• 2 scallions, finely sliced

Instructions

1. Place the ground pork in a bowl and mix it with the mirin and minced ginger. Let it sit briefly so the flavors soak in.
2. In another bowl, stir together the soy sauce, sesame paste, rice vinegar, sugar, and chili oil until smooth. Set this mixture aside.
3. Pour the chicken stock and milk into a saucepan and warm gently over low heat, keeping it just below a boil so the milk stays smooth. Bring a separate large pot of water to a boil for the noodles and greens.
4. Heat a wok or skillet over medium-high heat until hot. Add the oil, then cook the pork until browned and slightly crisp. Stir in the garlic and spicy bean paste, cooking just until fragrant. Remove from heat.
5. Drop the greens into the boiling water and blanch briefly until just tender, then remove and drain. Bring the water back to a boil and cook the noodles according to package instructions until chewy and cooked through.
6. Divide the sesame mixture between two serving bowls. Pour the hot broth over it and stir to combine. Add the noodles, then top with the pork, greens, and scallions. Finish with extra chili oil if you like more heat.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 2681Total Fat 125gSaturated Fat 47gUnsaturated Fat 79gCholesterol 112mgSodium 9495mgCarbohydrates 297gFiber 20gSugar 24gProtein 98g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

Tan Tan Ramen is one of those dishes that reminds me why cooking at home can be so rewarding. It brings comfort, heat, and richness into a single bowl without feeling overwhelming to prepare. When I want something bold and cozy that feels special without being complicated, this is the ramen I turn to every time.

Also try these Ramen recipes:-

• 13+ Beef Ramen Noodle Recipes Hearty And Comforting
• 15+ Top Ramen Recipes That Transform A Simple Packet
• Spicy Steak Ramen Noodles