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Easy Tantanmen Ramen Recipe

Modified from MarionsKitchen.com

Course Main Course
Cuisine Japanese
Servings 2


  • 3 cups chicken stock
  • 1 cup unsweetened soy milk
  • 200 grams ramen noodles My ramen is from Chef ME At Home
  • 2 softboiled eggs optional, for topping
  • 2 baby bok choy optional, for topping
  • 1 tbsp vegetable oil
  • 2 garlic cloves finely chopped
  • 150 grams meat mince the original recipe calls for pork but i used chicken
  • 1 tsp ginger finely grated
  • 1 tbsp chilli bean paste I used sambal from Chef ME At Home
  • 1 tsp soy sauce
  • 1 tsp sake optional. for halal version, skip sake
  • 2 tbsp white sesame paste i used a mix of tahini and peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp white vinegar
  • 2 tbsp spring onion finely sliced, white part only
  • 2 tbsp chilli oil make your own by frying vegetable oil, chilli flakes, chopped garlic, and sea salt


  1. To make the spicy chicken topping, heat the oil in a wok or frying pan over high heat. Add the garlic, minced chicken, and ginger and stir-fry until almost cooked. Add the chilli bean paste (I used sambal) and stir-fry for another minute. Add the soy sauce and sake (optional). Turn the heat to low and gently simmer for 3-4 minutes or until most of the sauce has been absorbed. Remove from heat and set aside until ready to serve.

  2. For the soup flavoring paste, in a small bowl combine the sesame paste (or tahini/peanut butter), soy sauce, vinegar, spring onion, and 1 tbsp chili oil. Set aside until ready to serve.

  3. To make the soup, add the chicken stock and soy milk into a large pot over high heat. Bring it to a simmer.

  4. Cook the ramen noodles and bok choy in boiling water.

  5. Divide the soup flavoring paste among serving bowls. Ladle over the hot soup, mixing to combine. Divide the ramen noodles among the serving bowls. Top with spicy chicken and bok choy. Add an egg and serve.