Description
This Easy 20-Minute Tantanmen Ramen is a flavorful, spicy Japanese-inspired noodle soup featuring a rich sesame and peanut butter sauce base, tender pork mince topping, and a creamy broth made with chicken stock and soy milk. Perfect for a quick and comforting meal, it combines savory, spicy, and nutty flavors with fresh vegetables and your choice of noodles, all ready in just 20 minutes.
Ingredients
Scale
Sauce Base
- 2 tbsp peanut butter or sesame paste
- 1 tbsp rice vinegar
- 2 tbsp soy sauce
- 1–2 tbsp chili oil
Pork Mince Topping
- 200g pork mince
- 1 tbsp Chinese doubanjiang (fermented chili bean paste)
- 1 tbsp Chinese cooking wine (optional)
- 1 tbsp light soy sauce
- 1 tsp minced garlic
- 1 tsp grated ginger
Soup Base
- 500ml chicken stock
- 300ml soy milk
- 1 tbsp chili oil (optional)
Other Ingredients
- 2 servings noodles of your choice (e.g., somen noodles)
- Pak choi (quantity as desired, to blanch)
- Ramen egg (optional)
- Chopped spring onions, sesame seeds, extra chili oil for garnish
Instructions
- Heat the Broth: In a saucepan, heat the chicken stock and soy milk together until just simmering, forming the creamy base of the soup.
- Prepare the Sauce Base: While the broth simmers, whisk together the peanut butter (or sesame paste), rice vinegar, soy sauce, and chili oil in a separate bowl to create a rich and spicy sauce base.
- Cook the Pork Mince: Add the pork mince to a frying pan without oil—they will release fat as they cook. Brown the pork mince thoroughly, breaking it up with a wooden spoon. Stir in the minced garlic, grated ginger, doubanjiang, light soy sauce, and Chinese cooking wine (if using). Cook for another 1-2 minutes to allow flavors to meld, then set aside.
- Cook Noodles and Vegetables: Cook your chosen noodles according to package instructions. In the last minute, add pak choi to blanch until slightly softened. Drain noodles and pak choi, then rinse briefly under cold water to stop cooking and keep texture firm.
- Assemble the Ramen Bowls: Combine the simmering broth with the prepared peanut butter sauce base, stirring well. Divide the noodles and pak choi evenly among serving bowls. Top with the cooked pork mince, optional ramen egg, and garnish with chopped spring onions, sesame seeds, and extra chili oil if desired for added heat.
Notes
- Using sesame paste instead of peanut butter gives a more authentic nutty flavor.
- Adjust chili oil quantity to your preferred spice level.
- Ramen egg is optional but adds richness and visual appeal.
- Pak choi can be substituted with other leafy greens like spinach or bok choy.
- Draining and rinsing noodles briefly after cooking prevents overcooking and keeps them springy.
- Chinese cooking wine adds depth but can be omitted for a non-alcoholic version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Frying
- Cuisine: Japanese
Keywords: Tantanmen, ramen, peanut butter ramen, pork mince ramen, spicy ramen, Japanese noodle soup, quick ramen recipe
