Dinner

Tantanmen Ramen with Spicy Pork Mince and Sesame Soy Broth Recipe

Name: Tantanmen Ramen with Spicy Pork Mince and Sesame Soy Broth Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 250 g pork mince; 1 tbsp sake; 1 ½ tbsp soy sauce; 1 ½ tbsp tenmenjan (Chinese sweet miso paste); 1 tbsp (10 g) finely chopped Zasai (Sichuan pickled mustard plant stem); 5 cm (2 inch) finely chopped shallots (white part); 1 tsp rice vinegar; 1 ½ tbsp soy sauce; 2 tbsp Chimajyan sesame paste; 1 tbsp Rayu (Japanese chili oil); 150 ml water; 1 tsp torigara soup granules (chicken bone soup base); 150 ml soy milk; 1 ramen noodle (fresh or dried); ¼ pak choy (parboiled); 20 g cooked pork mince (reserved from miso pork mixture); Bean sprouts (optional, for garnish)

ByThomas Greene December 6, 2025December 6, 2025

Jump to Recipe

Introduction

Tantanmen is a comforting Japanese-style spicy ramen featuring savory miso pork and a creamy soy milk broth. This recipe brings together bold flavors and tender noodles for a satisfying bowl perfect for chilly days or anytime you crave a flavorful noodle soup.

A white speckled bowl holds a rich, orange-red broth filled with pale yellow noodles at the bottom. On one side, there is a portion of cooked ground meat in small brown pieces. Resting on top of the noodles is a bright green baby bok choy leaf, smooth and slightly shiny. Thinly sliced pale green scallions and small green sprouts sit in the middle, adding freshness. A pair of dark brown chopsticks is placed on the right side of the bowl, touching some noodles. The bowl sits on a white marbled surface with a wooden spoon blurred in the background and a pink cloth in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g pork mince
1 tbsp sake
1 ½ tbsp soy sauce (for pork)
1 ½ tbsp tenmenjan (Chinese sweet miso paste)
1 tbsp (10g) finely chopped Zasai
5 cm (2 inch) finely chopped shallots (white part)
1 tsp rice vinegar
1 ½ tbsp soy sauce (for broth)
2 tbsp Chimajyan sesame paste
1 tbsp Rayu (Japanese chili oil)
150 ml water
1 tsp torigara soup granules
150 ml soy milk
1 ramen noodle
¼ pak choy (parboiled)
20 g cooked pork mince (from the initial 250 g)
Bean sprouts (optional)

Instructions

Make miso pork: Cook the pork mince in a frying pan over medium heat until it changes color. Add the sake, 1 ½ tbsp soy sauce, and tenmenjan. Continue cooking until the sauce thickens and coats all the mince. Turn off the heat and set aside.
Prepare soup ingredients: Finely chop the zasai and shallots. Place zasai, shallots, rice vinegar, 1 ½ tbsp soy sauce, sesame paste, and rayu into a ramen bowl.
Make the broth: Boil 150 ml water in a small saucepan and dissolve torigara soup granules. Add soy milk and heat gently, turning off just before it boils.
Assemble soup base: Pour the soy milk broth into the ramen bowl with the other soup ingredients and stir well to combine.
Cook noodles: In a separate pot, cook the ramen noodle according to package instructions. Drain and add the noodle to the ramen bowl.
Finish and serve: Top the noodles with the cooked pork mince, parboiled pak choy, and bean sprouts if using. Garnish with additional chopped shallots for extra freshness.

Tips & Variations

Freeze any leftover cooked pork mince for a quick future meal or use it as a flavorful addition to stir-fries and rice bowls.
Adjust the amount of chili oil to control the spice level to your taste.
For a richer broth, substitute part of the water with chicken stock instead of just water.

Storage

Store leftover soup and pork separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water or soy milk to refresh the broth. Cooked noodles are best eaten fresh but can be stored separately for a day and warmed briefly before serving.

How to Serve

A white bowl filled with a rich creamy broth that has an orange oil swirl on the surface, holding a nest of yellow noodles in the center. On one side, there is a pile of brown cooked ground meat, and on the other, a bright green piece of bok choy with a few sliced light green scallions and fresh green sprouts on top. A pair of dark wooden chopsticks rests on the edge of the bowl, positioned inside the broth, and a soft purple cloth lies beside the bowl on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute pork mince with another protein?

Yes, ground chicken or turkey can be used as a leaner alternative. For a vegetarian option, try crumbled tofu or minced mushrooms, adjusting seasonings to taste.

What is tenmenjan and where can I find it?

Tenmenjan is a Chinese sweet red miso paste with a mild, rich flavor essential to authentic tantanmen. It is available at Asian grocery stores or online specialty markets.