Tantanmen in a noodle bowl
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5 from 5 votes


Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish, Soup
Cuisine: Japanese
Keyword: #dan dan noodles, #tantanmen
Servings: 1
Calories: 1617kcal
Author: Shihoko | Chopstick Chronicles


Pork mince

  • 250 g pork mince
  • 1 tbsp sake
  • 1 ½ tbsp soy sauce
  • 1 ½ tbsp tenmenjan Chinese sweet miso paste


  • 1 tbsp or 10g finely chopped Zasai
  • 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
  • 150 ml soy milk

Noodle and toppings

  • 1 ramen noodle
  • ¼ pak choy parboiled
  • 20 g of pork mince *1 from the pork minced cooked. Freeze left over
  • Bean sprouts optional


  • Make miso pork
  • Cook the pork mince in a frying pan over medium heat.
  • When the mince changes colour, add the sake, soy sauce, and tenmenjan.
  • Cook the mince further until the sauce thickens and all the mince is coated in sauce.
  • Turn the heat off and set aside.
  • Make Noodles
  • Chop the zasai finely and set aside.
  • Chop the shallots finely and set aside.
  • Place zasai, shallots, vinegar, soy sauce, sesame paste, rayu in a ramen bowl.
  • Boil 150ml water in a small saucepan and dissolve the torigara soup granules.
  • Add soy milk to the saucepan and turn the heat off just before it boils.
  • Pour the soy milk soup base into the ramen bowl.
  • Stir all soup ingredients together.
  • Cook ramen noodle in a separate pot.
  • Drain the noodle and add it to the ramen bowl.
  • Top with pork mince, pak choy and bean sprouts.
  • Garnish with chopped shallots.



Calories: 1617kcal | Carbohydrates: 9g | Protein: 81g | Fat: 115g | Saturated Fat: 21g | Cholesterol: 194mg | Sodium: 3271mg | Potassium: 1100mg | Sugar: 4g | Vitamin A: 590IU | Vitamin C: 13.5mg | Calcium: 245mg | Iron: 4.2mg