10-Minute Tantanmen EASY Homemade Ramen from Scratch at Home

sesame paste

🥗Healthier: tahini

💰Cheaper: peanut butter

Tahini provides a similar nutty flavor with fewer calories.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner while ground beef is often more affordable.

chili oil

🥗Healthier: olive oil with chili flakes

💰Cheaper: hot sauce

Hot sauce can provide similar heat at a lower cost.

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Spaghetti can substitute in a pinch and is usually cheaper.

In a small mixing bowl, add 3 tbsp of tsuyu.

Add 2 tbsp of tahini and 1 to 2 tbsp of homemade chili oil to the bowl.

Mix everything together and set aside.

In a pot, add 1 cup of water and 2 cups of soy milk.

Add 2 tsp of chicken powder or chicken bouillon to the pot.

Cover and turn the heat to medium, bringing it to a light simmer.

Bring a medium to large pot of water to boil and add a pinch of salt.

Heat a wok or skillet over high heat and add 2 tbsp of chili oil.

Add chopped garlic and ginger to the wok and stir-fry for about a minute.

Add 1 tbsp of toban djan and 1 tbsp of oyster sauce to the wok.

Stir-fry the sauce with the garlic and ginger for about a minute.

Add 1/2 lb of ground pork to the wok and break it down with the sauce, stir-frying until fully cooked.

Add 3 tbsp of cooking wine to deglaze the bottom of the wok.

Once there's no more moisture and the pork is fully cooked, turn off the heat and set aside.

Blanch the bok choy in the boiling water, then remove and drain.

Blanch the beansprouts in the boiling water, then remove and drain.

Drop the fresh ramen noodles into the boiling water and cook for 1 to 2 minutes.

In a serving bowl, combine 1/2 of the tare and 1/2 of the broth.

Drain the cooked ramen noodles and add them to the soup, coating the noodles with the broth.

Top the ramen noodles with blanched beansprouts, bok choy, cooked pork, and a ramen egg.

Garnish with chopped green onions, sesame seeds, and sansho powder.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary