Why Tantanmen Broth Is The Best

This Tantanmen recipe is everything I love about ramen shop noodles, but simplified for a home kitchen. I think that ramen (besides instant ramen) can be intimidating to a lot of home cooks, but this version takes care of those concerns. The broth is super creamy and full of umami thanks to a combination of sesame paste, peanut butter, soy sauce, and soy milk, which is balanced by vinegar and white pepper. It’s got that signature nuttiness, a little bit of heat, and that salty umami that makes every sip addictive. The addition of savory ground chicken sautéed with garlic, ginger, and soybean paste adds some protein and completes the meal!

A fork lifts a saucy bite of creamy tantanmen noodles with sesame seeds and scallions. The spicy, rich broth clings to each strand, with tender pork and greens in the background.

What Makes This Version Of Tantanmen So Good

The beauty of this Tantanmen recipe is in its simplicity. Everything cooks in one pan and one pot, and you can have it on the table in under 30 minutes without sacrificing any of the flavor. I personally like to use whatever noodles I have on hand (ramen, udon, or rice noodles all work), and don’t stress over the perfect toppings! Any kind of topping tastes delicious when you dip it into the broth. Whether you dress it up with chili oil, bok choy, and a soft-boiled egg or keep it minimal, this dish is the kind of noodle soup that warms you up after a long day and makes you feel like you’re eating something special, even if you’re just in your pajamas (which makes it even better in my opinion!).

What You’ll Need To Make Tantanmen

Noodles

1 serving noodles, I used udon

Soup Base

2 tbsp sesame paste
1 tbsp peanut butter
1 tbsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar
½ tsp sugar
¼ tsp white pepper

Chicken

4–5 oz ground chicken or pork
2 cloves garlic, minced
1 tsp minced ginger
1 tbsp soy sauce (for meat)
1 tsp Chinese soybean paste

Soup

¾ cup chicken broth
½ cup unsweetened soy milk

Optional Toppings

Steamed bok choy or spinach
Chili oil
Soft-boiled egg
Sesame seeds
Sliced scallions

How to Make Tantanmen at Home

In a bowl, whisk together sesame paste, peanut butter, soy sauce, sesame oil, rice vinegar, sugar, and white pepper to make your soup base.

A stream of vinegar is poured into a metal bowl filled with creamy peanut butter, soy sauce, and sesame paste. This forms the savory, nutty base for the tantanmen soup.

Finely mince garlic and ginger.

A knife finely chops fresh garlic on a wooden cutting board. This pungent ingredient adds depth and aroma to the sesame-chili broth for tantanmen.

In a lightly oiled pan, cook ground chicken (or pork) until 80% cooked then add garlic, ginger, soy sauce, and soybean paste to the pan and stir-fry for 2 minutes until fragrant, then remove and set aside.

A spoon adds a dollop of soybean paste to partially cooked ground chicken in a pan. The mixture will become the spicy, savory topping for tantanmen noodles.

In the same pan, add chicken broth and soy milk, and bring to a gentle simmer. Stir in the soup base and whisk until the broth is smooth and fully emulsified.

A rich, nutty sesame sauce is poured into a simmering pot of soymilk broth. The sauce blends into a creamy base that gives tantanmen its signature flavor.

Boil your noodles of choice until al dente, then rinse briefly under cold water to stop the cooking.

Fresh noodles are stirred in a pot of boiling water. Cooked until chewy and tender, they’ll be the perfect base for the creamy tantanmen broth.

Pour the broth into a serving bowl and add noodles, cooked meat, and optional toppings like bok choy, egg, chili oil, scallions, and sesame seeds.

A hand sprinkles sliced scallions over a bowl of tantanmen. The green onions add freshness and a pop of color to the creamy, chili-streaked noodles.

Tips and Variations

• Can’t find sesame paste? I recommend substituting with tahini or even extra peanut butter in a pinch

• I made this Tantanmen purposely less spicy, but if you want extra heat, add more soybean paste to the chicken or mix in some chili oil in the soup base.

• Soy milk is traditionally used in Tantanmen, but if you don’t have it, feel free to se oat milk or whole milk instead.

• Want to make it vegetarian? I totally get it, my sister is a vegetarian! For her, I like to use crumbled extra firm tofu and a veggie broth.

Frequently Asked Questions

Is Tantanmen the same as ramen?

Tantanmen is a type of Japanese ramen inspired by Chinese Dan Dan noodles. It has a spicy, creamy sesame-based broth and ground meat topping, but the soup base and richness set it apart from a traditional shoyu ramen.

What kind of noodles should I use?

Any thick noodle works well! I used udon for a chewier noodle, that’s just my preference, but ramen noodles, rice noodles, or even linguine will work in a pinch.

Can I make the broth ahead of time?

Absolutely! You can prep the soup base and even cook the broth a day in advance. Reheat gently and add fresh noodles before serving.

Is there a non-spicy version?

Yes! Just omit the chili oil at the end. The base broth isn’t too spicy on its own, so it’s easy to adjust to your preference.

Can I make this with other proteins?

Ground pork is the most common, but ground chicken or beef also work well. I like to keep it lighter by using ground chicken, but you can even use crumbled extra firm tofu for a vegetarian version.