Tantanmen Ramen

Make Oliver’s your one-stop ramen-shop, and bring a taste of this Japanese classic to your kitchen tonight! We have everything you need to start making delicious, fresh ramen at home, like delectable fresh produce and tender pork. Sometime regular ramen just doesn’t cut it, especially if you’re looking for some spice – enter the Tantanmen. Based off the similar Chinese dish Dan Dan Mian, Tantanmen ramen is a deliciously spicy derivative of soup and noodles. Made with chili oil, chili paste, and lots of sesame, this bowl is a flavor bomb waiting to explode!

*Sale prices good through 3/10/20.

  • Serves: 4 servings
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes


  • 1 c. Toasted Sesame Seeds
  • 2/3 c. Soy Sauce
  • 1/4 c. Rayu (Japanese chili oil)
  • 1 c. Sugar
  • 1 thumb-sized piece Ginger, peeled & grated
  • 2 Green Onions, roughly chopped
  • 8 c. Low-Sodium Chicken Bone Broth
  • 1 chubby finger-sized piece Ginger, sliced
  • 3 cloves Garlic, smashed
  • 3 Green Onions, cut in half & ends removed
  • 1 lb. Ground Pork
  • 1 thumb-sized piece Ginger, peeled & grated
  • 2 cloves Garlic, finely minced
  • 1 tsp. White Miso
  • 1 tbsp. Chili Sambal
  • 1 small Shallot, finely chopped
  • 1 tbsp.+extra to finish Rayu
  • 2 tbsp. Soy Sauce
  • 4 Soft-Boiled Eggs, peeled & soaked in a 1:1 soy sauce/water mixture for 30 minutes
  • 4 bricks Ramen Noodles, cooked & rinsed
  • 1/3 c. Bamboo Shoots, drained & cut into matchsticks
  • 2 c. Green Onions, very thinly sliced on bias


  1. First, make the broth. Combine the chicken broth, sliced ginger, smashed garlic cloves, and halved green onions in a large soup or stock potm and bring to a boil. Reduce heat to a simmer and cover, then allow broth to cook until slightly reduced and well flavored, at least 30 minutes. To make the soup base, combine sesame seeds, 2/3 cup soy sauce, sugar, 1/4 cup rayu, first of grated ginger, and roughly chopped scallions in a blender or food processor and process until smooth, scraping down sides of bowl as needed. Divide the base equally between four serving bowls.

  2. To make the pork, heat a small amount of vegetable oil in a skillet or large saute pan and saute pork in batches until browned; remove from pan and drain excess grease. Turn heat on medium high, and add garlic, ginger, and shallot to pan, cooking until just fragrant. Return ground pork to pan along with white miso, sambal, 1 tablespoon rayu, and remaining soy sauce, mixing until all ingredients are well combined. Continue cooking pork mixture until reduced to a pasty consistency.

  3. To serve, ladle about 1 1/2 cups very hot stock into each bowl and stir with chopsticks until broth is creamy and faintly orange. Divide ramen noodles equally between bowls and top with additional stock if necessary/desired - noodles should be visible. Top with each 1/4 pork mixture, 1/4 bamboo shoots, and a generous handful of sliced green onions. Finish by slicing marinated eggs in half and floating in soup or resting on noodles; drizzle with extra rayu, if desired.

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