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Tan Tan Ramen Recipe

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★★★★★

4.7 from 59 reviews

Tan Tan Ramen is a rich and flavorful Japanese noodle soup inspired by Sichuan cuisine. Featuring a spicy, creamy broth made from chicken stock, oat milk, and a savory sesame paste tare, this recipe combines ground meat marinated in mirin and ginger, aromatic garlic and spicy bean sauce, fresh leafy greens, and chewy fresh ramen noodles. A deliciously spicy and comforting meal that balances heat, umami, and creaminess.

Ingredients

Scale

Meat Marinade

  • 8 ounces ground meat (can substitute any other ground meat)
  • 1 tablespoon mirin
  • 1 tablespoon ginger (minced)

Soup Base (Tare)

  • 2 tablespoons soy sauce
  • 2 tablespoons sesame paste (can substitute peanut butter)
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sugar
  • 1 tablespoon chili oil (preferably homemade)

Soup and Cooking

  • 1 tablespoon vegetable oil (or any other neutral oil)
  • 1 tablespoon spicy bean sauce (Sichuan doubanjiang)
  • 2 cloves garlic (minced)
  • 2 cups chicken stock
  • 2 cups unsweetened oat milk or soy milk
  • 2 handfuls leafy greens (such as spinach, baby bok choy, or yu choy, trimmed and washed)
  • 10–12 ounces fresh ramen noodles
  • 2 scallions (chopped)

Instructions

  1. Marinate the Meat: Combine the ground meat with the mirin and minced ginger in a bowl. Mix well and allow to marinate for 15 minutes to enhance the flavor.
  2. Prepare the Soup Base (Tare): In a medium bowl, whisk together soy sauce, sesame paste, rice vinegar, sugar, and chili oil until smooth. Set this mixture aside; it will form the rich base of your soup.
  3. Heat the Broth: In a pot, combine chicken stock and oat milk. Gently bring to a simmer on low heat, making sure it does not boil to avoid curdling. Cover the pot to keep warm. Simultaneously, bring a large pot of water to a rolling boil for blanching greens and cooking noodles.
  4. Cook the Meat: Heat a wok or large skillet over medium-high until it starts to smoke. Add 1 tablespoon of vegetable oil, then add the marinated meat. Brown the meat, stirring occasionally until crispy bits form. Stir in the spicy bean sauce and minced garlic, cooking for an additional minute. Turn off heat and set aside.
  5. Blanch the Greens and Cook Noodles: Add the leafy greens to the boiling water and blanch for 30 seconds to 1 minute. Remove and drain. Bring the water back to a rolling boil, then add fresh ramen noodles. Cook according to package instructions until just tender but still chewy. Drain the noodles.
  6. Assemble the Ramen Bowls: Divide half of the sesame paste tare into each serving bowl. Pour the hot broth mixture over the tare and stir to combine thoroughly. Add the cooked noodles to the bowls, then top with the cooked meat and blanched greens. Garnish with chopped scallions and serve immediately.

Notes

  • Use neutral oil such as vegetable or canola oil for frying the meat to avoid overpowering flavors.
  • Do not let the broth boil to prevent oat or soy milk from curdling.
  • Fresh ramen noodles provide the best texture but dried can be used if necessary; adjust cooking time accordingly.
  • Chili oil can be store-bought or homemade for customized spice level.
  • This dish can be made with any ground meat such as pork, chicken, or beef depending on preference.
  • Leafy greens like spinach, baby bok choy, or yu choy add freshness and color to the dish.

Keywords: Tan Tan Ramen, spicy ramen, sesame paste ramen, Japanese ramen, Sichuan inspired, ground meat ramen, creamy ramen broth

Find it online: https://jedentaglecker.com/tan-tan-ramen-recipe/