top of page

Tantanmen | Spicy Ramen

Tantanmen (坦々麺) is a spicy type of ramen which is originated in China.

With this recipe, I'm gonna show you "Not spicy version" too!! So it can be a kids friendly meal too!!

Tantanmen | Spicy Ramen

[Serving] 2-3 serves

[Prep time] 30mins (Doesn't include the time for soaking Kombu)

[Cook time] 4hours

[Storage] Broth: (Fridge) 2-3days. (Freezer) 1 month

Meat topping: (Fridge) 3-4 days. (Freezer) 1 month

[Difficulty] B *(A=Hard E=Easy)


[Ingredients] (GRAM)


-Kombu 10g

-Water 500+1500ml

-Chicken feet 500g

-Chicken neck 500g

-Garlic 10g

-Ginger 10g

-Scallion 30g


-Kombu 3g

-Water 400ml

-Hulled Tahini (Sesame paste) 70g

-Kombu water 2tsp (10ml)

-Soy sauce 4tbsp (60ml)

-Rice vinegar 2tsp (10ml)

-Scallion stem 30g

(Pork Topping)

-Pork mince 300g

-Salt 1/3tsp (1.65g)

-Black pepper some

-Garlic 15g

-Ginger 15g

-Scallion 1 (50-60g)

-Soybean paste 30g

-Chilli bean sauce 15g

-Soy sauce 1tsp (5ml)

-Sake 1tbsp (15ml)

-Kombu water 390ml

-Corn flour 1tbsp (8g)

-Water 2tbsp (30ml)

-Sesame oil 1tsp (5ml)


[Ingredients (OUNCE)]


-Kombu 0.35oz

-Water 17.6+53oz

-Chicken feet 1.1lb

-Chicken neck 1.1lb

-Garlic 0.3oz

-Ginger 0.3oz

-Scallion 1oz


-Kombu 0.1oz

-Water 14.1oz

-Hulled Tahini (sesame paste) 2.5oz

-Kombu dashi 2tsp (0.35oz)

-Soy sauce 4tbsp (2oz)

-Rice vinegar 2tsp (0.35z)

-Scallion stem 1oz

(Pork Topping)

-Pork mince 0.6lb

-Salt 1/3tsp (0.06oz)

-Black pepper some

-Garlic 0.5oz

-Ginger 0.5oz

-Scallion 1 (1.7-2.1oz)

-Soybean paste 1oz

-Chilli bean sauce 0.5oz

-Soy sauce 1tsp (0.2oz)

-Sake 1tbsp (0.5oz)

-Kombu water 13.76oz

-Corn flour 1tbsp (0.3oz)

-Water 2tbsp (1oz)

-Sesame oil 1tsp (0.2oz)

[Recipe video]


0:00 Broth

4:33 Tare (Flavour base)

6:09 Pork topping

11:43 Soupless Tantanmen

12:46 Tantanmen



[Chapter 1: Broth 1/2]

  1. Soak 500ml water and kombu for 1 hour to overnight

  2. Boil the chickens for 30 sec, then rinse

  3. Boil the chickens and kombu water, and 1500ml water

  4. Remove scum, add garlic, ginger, scallion

  5. Lid on. Simmer 2 hours (Pressure cooker: 1 hour)

  6. Discard kombu. Add water as much as reduced

  7. Boil on Medium high heat for 1 hour

  8. Mix every 10 mins

  9. Strain

[Chapter2: Tare]

  1. Soak kombu and water

  2. Mince scallion

  3. Mix everything. Keep 390ml of the kombu water

[Chapter3: Pork topping]

  1. Season the pork. Don't squash hard

  2. Chop the veggies

  3. Mix soybean paste, chilli bean sauce, soy sauce

  4. Cold pan. Vege oil. Garlic and ginger. Low heat

  5. Once it's fragrant, add pork. High heat

  6. Keep mixing until the juice is clear

  7. Add sake, cook 30 sec to burn alcohol

  8. Add scallion. Once softened, add the paste mix. Medium heat

  9. Cook few mins, then add the Dashi

  10. Reduce by half, then discard kombu

  11. Gas off. Add the cornflour (mixed with water)

  12. Medium heat again. Boil 30 sec

  13. Gas off. Add sesame oil

[Chapter4: Soupless Tantanmen]

[For 1 serve]

-Tare 2.5tbsp (50g)(1.7oz)

-Chilli oil 1/2tsp (2.5ml) (0.05oz)

-Noodle 160g (5.6oz)

[Chapter5: Tantanmen]

[For 1 serve]

-Tare 2tbsp (40g) (1.4oz)

-Chilli oil 1/2tsp (2.5ml) (0.05oz)

-Noodle 130g (4.6oz)

-Broth 200ml (4.2oz)

-Soy milk 100ml (2.1oz)


記事: Blog2 Post
bottom of page