10-minute EASY Tantanmen!
Can you believe you can make homemade ramen, from scratch, at home, in 10 minutes? Dare I say, “YASSSSSSSSSS!!” 🤣
This easy tantanmen is actually better than the real one- takes hours to make. It has as deep and thick flavor as the real one but much lighter on your body. Also takes only 10 minutes, who can resist?
It’s creamy, silky, spicy, fatty, everything you want from tantanmen ramen!
Tantanmen is Japanese ramen version of dandanmian (dandan noodles), a noodle dish originating from Chinese Sichuan cuisine. It’s much smoother and easier to adopt Sichuan flavor, so you must try!
This is my new ramen recipe in awhile, so I know how excited you are right now! So let’s jump into the recipe!
First, we are going to make tare, ramen seasoning sauce.
Combine 3 tbsp Tsuyu, Japanese soup base sauce, 2 tbsp tahini and 1 tbsp chili oil. (Highly recommend my homemade chili oil but you can use any of your favorite chili oil!) and whisk until smooth. Set aside.
In a medium pot, combine 1 cup water, 2 cups soy milk and 2 tsp chicken powder. Cover and bring it to light simmer. Watch carefully, it’s easy to boil over.
Also, bring another pot of water to boil; add generous amount of salt.
Chop 3 cloves garlic, 1 oz of ginger and 1 green onion.
Heat a large wok over high heat, add chili oil, garlic and ginger. Stir fry for 30 seconds or until you can smell aroma, then add toban djan and oyster sauce. Stir fry for 45 seconds to 1 minute.
Add 1/2 lb ground pork. You could use ground beef, chicken, turkey or impossible meat. Break down pork and stir fry with sauce, about 1 minute. Splash 3 tbsp rice wine and stir fry for 3 to 4 minutes or until there’s no moisture and pork is fully cooked. Remove from heat and keep it warm.
Meanwhile pork is cooking, cut 1 baby bok choy’s bottom & separate each leaf.
Add generous amount of salt into boiling water then add bok choy and blanch for 1 minute. Remove from water, drain and set aside. Add handful of beansprouts and blanch for 2 minute. Remove from water, drain and set aside.
Drop noodles into now-empty-boiling-water, cook by following the directions of package you’re using. Cook 1 portion at a time if you are using fresh/frozen noodles.
Meanwhile noodles are cooking (about 1 to 2 minutes for fresh/frozen noodles), combine half of tare and half of hot broth in a serving bowl.
Drain well cooked noodles (extra water will dilute the broth and flavors) and add into bowl. Stir noodles to coat evenly with broth and arrange them. Top ramen with beansprouts, bok choy, stir-fried pork, extra chili oil if you like, ramen egg, chopped green onions, sesame seeds and sansyo powder .
10 Minutes Tantanmen Ramen
- Total Time: 10 minutes
- Yield: 2 bowls 1x
For Tare (Seasoning Sauce)
- 3 tbsp Tsuyu, Japanese soup base sauce (or 2 1/2 tbsp soy sauce + 1/2 tsp hondashi)
- 2 tbsp tahini
- 1 tbsp chili oil
- 2 tbsp chili oil or regular cooking oil (adjust to your liking)
- 3 cloves garlic, chopped (approximately 1 tbsp)
- 1 oz ginger, chopped (approximately 1 tsp)
- 1 tbsp toban djan, Chinese chili bean paste
- 1 tbsp oyster sauce
- 1/2 lb ground pork, beef, chicken or impossible meat
- 3 tbsp rice wine
- 1 cup water
- 2 cups un-sweetened soy, oat or cashew milk
- 2 tsp chicken powder/bouillon
For Noodles & Toppings
- 1 baby bok choy, cut bottom & separate each leaf
- handful beansprouts
- 2 portions fresh, frozen or dried ramen noodles
- 1 to 2 green onions, chopped
- 1 ramen egg, cut into half
- sesame seeds & sansyo powder (optional)
- Add all ingredient for tare and whisk until smooth. Set aside.
- In a medium pot, combine water, soy milk and chicken powder. Cover and bring it to light simmer. Watch carefully, it’s easy to boil over. Also, bring another pot of water to boil.
- Heat a large wok over high heat, add chili oil, garlic and ginger. Stir fry for 30 seconds or until you can smell aroma, then add toban djan and oyster sauce. Stir fry for 45 seconds to 1 minute then add ground pork. Break down pork and stir fry with sauce, about 1 minute. Splash rice wine and stir fry for 3 to 4 minutes or until there’s no moisture and pork is fully cooked. Remove from heat and keep it warm.
- Add generous amount of salt into boiling water then add bok choy and blanch for 1 minute. Remove from water, drain and set aside. Add handful of beansprouts and blanch for 2 minute. Remove from water, drain and set aside.
- Drop noodles into now-empty-boiling-water, cook by following the directions of package you’re using. Cook 1 portion at a time if you are using fresh/frozen noodles. Meanwhile noodles are cooking (about 1 to 2 minutes for fresh/frozen noodles), combine half of tare and half of hot broth in a serving bowl.
- Drain well cooked noodles (extra water will dilute the broth and flavors) and add into bowl. Stir noodles to coat evenly with broth and arrange them. Top ramen with beansprouts, bok choy, stir-fried pork, extra chili oil if you like, ramen egg, chopped green onions, sesame seeds and sansyo powder
- Cook Time: 10 minutes
Delicious! Made it for the whole family and they loved it
So glad to hear that! Hope my other recipes can be as helpful!
Hi guys. This looks amazing. It says that its a recipe and video but Ive searched for the video on your you tube channel, but just cant find it. Im a visual person, so love to follow along with you.
It should be on my YouTube channel now, I do post on my website a little bit earlier than I do on YouTube. But it is posted now, hope you enjoy (:
This is fantastic, thanks for posting this recipe! I’m so proud I managed to make it.
Could Chinese cooking wine be used instead of rice wine?
Yes that should be fine!
can not wait to make this finally! looks sooo good! i have got most of the ingredients but a couple i still trying to find. can i substitute the Lee Kum Kee chilli bean paste for Korean Gochujang chilli bean paste? also is there a substitute for the Japanese soup base? i might still be able to get it but just in case
The flavor will slightly change but yes, gochujang will do the job. You can find tsuyu, a Japanese soup base easily from Amazon, so please get it! Pretty important flavor file!
Can I use unsweetened almond milk?
It would not taste the same, I would suggest unsweetened cashew or even oat milk.
Can you use normal milk instead of soy milk?
I would suggest unsweetened Oat, or cashew milk if you cannot fine any unsweetened soy milk. I would not recommend regular milk.
Guys, make this recipe! It’s easy and delicious. My super picky ramen-loving son ate this without even knowing it was made with soy milk. (He thought I’d made him tonkotsu ramen.) It required a trip to the Japanese market for the soup base but I didn’t mind. I picked up some more noodles in case it turned out good and I’d want to make it again. (I do!)
I have made some many of your recipes so, I know this one is going to be delish! Thanks again for sharing them and your family with us.
Just made this and only thing i subbed was some peanut butter since I couldnt find the sesame paste. it was AMAZING. tasted like it was simmering for hours with bones. MUST TRY
So glad you enjoyed (:
Hi! I am excited to try this recipe! If I wanted to make enough for 4 servings/bowls, would I just double everything?
Can coconut milk be used instead?
I would recommend either unsweetened Oat or cashew milk if you can’t find any unsweetened soy milk.
So flipping good! I was super excited to make this. The chili oil recipe is def the best chili oil ever too. Love your recipes and videos, thank you!
Thank you so much for the feedback! I’m glad I could help out (:
Can you create a package of the ingredients and sell it on your website for your amazing recipes! I would love to use the same brand ingredients, and have the same outcome. Looks delicious, but ingredients are hard to find in MN.
I do have a lot of the ingredients I used in my amazon store front. Here is the link-> http://www.Amazon.com/shop/seonkyoung
Omg!!!! As soon as you posted the recipe on YouTube, I went straight to H-Mart and bought everything I needed to make this! I got so lucky they had everything I needed! It taste better than the tantanmen I have ordered from restaurants! I seriously couldn’t believe that I actually made that ramen! This recipe is so easy to make! I have tried so many of your recipes and they have always come out great! Love making this for my friends and family! Can’t wait for your cookbook to come out! The ramen is everything!!!! Thank You so much Seonkyoung!!!!
So glad you enjoyed! Hope you find my other recipes just as helpful!
Can I double the recipe for 4 servings?
If you look on the bottom of the recipe card, there is an option to double and even quadrupling the recipe.
This ramen is incredibly delicious – packed with flavor in such a short time. Do yourselves a favor and make this ASAP.
I did it! IT WAS AMAZING!! THANKYOU!! LOVE YOU!!
How do I double the recipe for 4 servings?
If you look on the bottom of the recipe card, there is an option to double and even quadrupling the recipe.
Your recipes do not disappoint and I am a huge fan!! Would you happen to have some recommendations on how to make this vegetarian? I will make your version first for sure. My parents are vegetarian and love ramen. I wanted them to try this recipe 🙂
Yes! I would opt out on the Tsuyu, the Japanese seasoning soy sauce and use my seasoned soy sauce recipe, and use impossible or any alternative meat for the pork and also use vegetarian oyster sauce. For the soup, I would use yondu, Korean vegetable stock for the chicken powder in the broth.
Just tried making this for my friends and family the other day (non-vegetarian/vegetarian), it turned out to be a hit!! They asked me to make more. Thank you so much Seonkyoung for sharing this awesome recipe. :), I actually ended up using mushroom seasoning to make it vegetarian and the opt the meat out with soft tofu. I will try your recommendation next! Personally, this taste like a pescatarian version of spicy tonkatsu ramen. Try it out everyone, it is really easy to make. Didn’t take 10 minutes for me haha but for sure less than an hour!
Hi, my son can’t eat spicy so what can I omit the chili oil and what can be subtitute for the chili bean sauce ?? Thank you
You can just opt out on the chili oil part, and just add miso instead of the chili bean sauce. This will take the whole spicy element out of the ramen. However the chili bean sauce does not add too much spicy into it though.
Just made this and followed the recipe to a T.. so SO good!! Even made my own chili oil through the recipe linked in the post. For me personally, the dish was very spicy and I will go way easier next time on the spice. I also wish I made more broth as I love extra broth. But overall, amazing flavor!! Thank you so much!!
So glad you enjoyed my recipe! Hope my other recipes are just as helpful (:
What can I substitute for tahini?
Can I use doenjang in this recipe?
Can gochujanh be used to substitute doubanjiang?
That would not make the same flavor so I would not recommend using gochujang for doubanjang, instead I would recommend dark miso with chili flakes instead.
Can I put Tare into the broth pot?
You can do that, but keeping it separate will allow both the broth and tare to be used in other ways if you do have any leftovers of any. Also this would make the broth and tare not so fresh. This is also how traditional ramen from Japan are prepared so that is why I keep them separated.
Can I just mix the tare with the soup base already?
What wok and wok spatula are you using and where can I purchase?
One of my new fav recipes, Seonkyoung!! This was easy to put together and the flavour was amazing. The soy milk also gave a different dimension to the soup and my entire family loved it so much ❤️❤️❤️ I didnt have chicken stock so I used shirodashi to flavour the soup, which worked fine as well. Lovely and thank you for these quick 10-min recipes!
So glad I could help!
Amazing! My wife and kids loved it so much they even took a picture and posted to social media. I mistakenly bought Coconut milk instead of Soy milk (labels were nearly identical) and it still turned out great. I’ll be making it again very soon with soy milk. Thanks for the great receipe!
Love this recipe! It’s so good. I also made the chili oil which is amazing. It was all a little time consuming but very worth it! My first batch came out a little salty (my fault because I put too much chicken bouillon) but when I made it a second time, I added the bouillon at the end for flavor. It came out perfect, creamy and delicious. I love all your recipes, thank you so much <3
This turned out delicious. I was not fooled by the title. The prep work took much longer than ten minutes (and messed up my whole kitchen.) Still worth it, though.
Sorry for the misleading title, I meant the cook time was 10 min.
Thank you for the recipe! It was easy to follow and well enjoyed by the family 😊
What can I substitute tahini with?? And how can I make it non spicy for kids?? Thank you!!!
You can make it non spicy by just not adding any chili oil! Also the tahini can be substituted with peanut butter or any type of nut butter! Hope this helped (:
Hello! I’ve always been afraid to try and make ramen at home but I’m really excited to try this!
I was wondering if adding the rice wine leaves the taste of alcohol in the meat though, because I’m not the biggest fan.
Love your videos and recipes! c:
This recipe is delicious. Ive tried various ramen in Japan (even Nakiryuu tantanmen) and this could definitely pass for Japan ramen and its quick to make too! Its not as creamy because it was made with bullion so if you want creamy then youll have to make the longer version of the broth. But for a quick fix that also tastes legit, this is it! My young sister loved it as well.
Thank you for the feedback!
Hi what do you suggest to replace the dashi powder and chicken powder please? Looking forward to making this ASAP! Thanks for sharing!
We’ve been trying several of your recipes over the past couple of weeks and this one was another great one! I just made the chili oil for this recipe and I can’t wait to try it on other things as well. Keep up the great cooking!
Really enjoyed this recipe! Was very quick to cook, and the prep wasn’t bad either – just make some sauces, clean up some bok choy and bean sprouts, chop garlic and ginger. I had almost all the ingredients on hand from other recipes and just needed to get a few ingredients – so easy. One thing I changed was to fry the pork first before adding anything else to get some good crusty bits on the pork. Then I continued with garlic/ginger, doubanjiang, etc. Would definitely make this winner recipe again!
Yay! So glad I could help out!
Hello! This looks delicious! Can I substitute Mirin for rice wine?
I love everythings u did.
Hey!! Could u do an article where u show all the ingredients you should have at home to make these kinda foods kind kind of “basic stuff” u need to have at home to make all these kind of recipes?
Made this today and it was so yummy. I would let people know if they use tahini, make sure they use the kind made from roasted sesame seeds because it has a nuttier, richer flavor–I used a combo of roasted tahini, peanut butter and sesame oil because that’s what I use for dan dan noodles. No more instant ramen for me ever again!
Hi, Seonkyoung! I have been a fan of yours for awhile now and have made quite a few of your recipes but this is my first time leaving a comment on your website. I made this tonight for dinner and it was AMAZING!! I am a huge fan of ramen but because of the pandemic I have not been unable to go to my usual ramen restaurants to get my fix. So, I have been trying to make it at home. I’ve tried several recipes but yours is the only one so far that I truly loved. And I didn’t even have all the ingredients! I only had 1 1/2 cups of full cream milk left so I substituted the rest with water. (I was making 4 servings) And because I was out of chicken broth, I used dashi stock instead. Everyone else at home loved it, too. Thank you so much for sharing this recipe.
Hi! Thank you so much for sharing this recipe, it really is wonderful! I was wondering if you have any special recommendations for storing leftovers of the tare and broth? is it okay to just put them in the fridge and heat up later as needed?
Hi Seonkyoung Longest!! Very excited to try this recipe! What about unsweetened macademia nut milk?
Hi Seonkyoung , thank you for this recipe. It’s was delicious and it was great for winter (it’s winter here in Australia). I will definitely make this one again.
I live in Australia too and was wondering which soy milk did you use? I’ve tried some recipes with soy milk and it was very strong. Can you taste the soy milk in this recipe?
Delicious! My son and I make this often. Very often!
Amazing! But we have to be careful with the chilli oil. Mine was sooo spicy, but the second time I did the recipe, it was perfect with less chilli oil.
I think there is mistake in weight of ginger, 1 oz can’t be 1 tsp, it should be 0,1 oz, max 0,2 oz. I realized it while making my tantanmen according to this recipe. By the way, I used chicken of the woods and result was great.
I can’t find tahini, can I use sesame paste instead?
Tahini is sesame paste 😅
Ohh haha I thought they were different 😄 By the way, I love your videos and recipes! 💕