Tan Tan Ramen

Comfort in a bowl! Make this spicy Tan Tan Ramen at home with rich sesame broth, bold chili flavors, creamy soybean milk, and tender ground chicken. Such a comforting bowl with bold umami flavor! Plus, it’s perfect for cozy rainy nights and ready in under 30 minutes!

Serve with ramen noodles, bok choy, ground chicken, minced meat, and sweet kernel corn!

If you want something clear, clean, original, homey ramen, try my shoyu ramen, and don’t forget to add homemade chicken chasu, and soft-boiled egg as a topping! elevates your ramen bowl to a whole new level!

What Is Tan Tan Ramen? 

Tan Tan Ramen is a spicy and creamy Japanese noodle soup inspired by a Chinese dish called Dan Dan Noodles. While Dan Dan Noodles are typically a dry, saucy noodle dish from Sichuan with spicy ground pork and greens, Tan Tan Ramen transforms those flavors into a comforting soup. The Japanese version adds a rich broth, sesame paste, and ramen noodles to create something that’s both bold, creamy, and soothing.

What makes Tan Tan Ramen unique is its mix of flavors — spicy, nutty, and savory all at once. The soup is made by mixing a flavorful sauce base (called tare) with broth and a creamy ingredient like sesame paste, tahini, or peanut butter. It’s then topped with stir-fried ground chicken (originally pork), spicy bean paste, and greens like bok choy or spinach. So, I’m twisting it by using halal chicken, making it more accessible without losing any of that deep, delicious flavor.

This dish is perfect when you want something cozy, comforting, and a little exciting. It’s surprisingly easy to make at home and totally customizable depending on what veggies or broth you have on hand. Whether it’s a rainy day or you just want a warming bowl of ramen with a kick, Tan Tan Ramen is a great go-to. One bowl probably won’t be enough!

Rainy Nights & Spicy Cravings for Ramen

It had been raining since late afternoon, that kind of steady, no-rush rain that makes everything slow down. The sky was gray, the windows were foggy, and the sound of raindrops hitting the glass felt almost like background music. Honestly, it was the kind of weather that makes you want to stay in, wear something soft, and eat something warm and satisfying. And all I could think about was something spicy. Not just warm, spicy. Like, cozy but with a little fire. You know?

By the time it got dark, the craving had fully taken over: Tantan Ramen. I could already imagine it. that rich, creamy broth with just the right amount of heat, the chewy noodles, and the spicy ground chicken on top. So I got up, tied my hair back, and got to work.

The first time I made Tan Tan Ramen, I was surprised at how something so flavorful could come together so quickly at home. The creamy broth with that chili kick had me hooked, and ever since then, it’s become a go-to comfort meal, especially on cooler days or when I’m craving something cozy but bold.

I sat by the window with my bowl, watching the rain fall harder, and took the first bite. Spicy, nutty, rich — exactly what I needed. It was one of those quiet moments where everything just feels right. The rain, the spice, the warmth. all of it.

If you’ve never tried making Tan Tan Ramen at home, now’s your chance! It’s quick enough for a weeknight but special enough to feel like a treat. With ground chicken, creamy tahini, and warming spices, this version is both comforting and crave-worthy. Add chili oil if you want something spicier!

So grab your favorite bowl, get your chopsticks ready, and let’s make this together!

Ingredients of Tan Tan Ramen

• Ground Chicken: Ground chicken is the protein star in this dish. It’s lean, light, and absorbs the rich spicy sauce beautifully. Cook it until golden to bring out its umami depth. To make this more vegan/vegetarian friendly, feel free to omit this or replace it with minced mushrooms, extra-firm tofu, or even plant-based meat alternatives.
• Ginger: adds a punch of warmth and brightness. It cuts through the richness of the broth and complements the sesame and soy flavors. Grating it helps it melt into the soup — no chewy bits, just aromatic heat.
• Garlic; essential in ramen for its bold, earthy flavor. When sautéed, it becomes fragrant and caramelized, helping to build the foundation of your soup’s deep flavor.
• Spicy Bean Paste; Doubanjiang is a fermented broad bean and chili paste used in Sichuan cooking. It brings heat, saltiness, and a unique depth.
• Vegetable Oil; to sauté the aromatics and chicken, it carries the ginger, garlic, and bean paste flavors and helps caramelize everything to golden perfection.

Soup

• Japanese Soy Sauce: adds that essential salty, umami backbone. Japanese soy sauce is lighter and slightly sweeter than Chinese soy sauce, balancing beautifully with sesame and chili.
• Sesame Paste (tahini); It gives the soup its signature richness. If you don’t have sesame paste, tahini (made from hulled sesame seeds) is a great substitute. gives the broth a signature nutty and tasty (can substitute with peanut butter or tahini). 
• Rice Vinegar: to brighten the broth and balance out the creaminess and spice. It gives a light tang that keeps the soup from feeling too heavy. cuts through the creaminess with a slight hint of acidity. It’s a very mild vinegar. 
• Chilli Oil:This gives the broth that iconic red-orange tint and a slow-building heat. You can use store-bought or homemade chili oil — drizzle more at the end for extra fire!
• Sugar:balances the salt and spice. It doesn’t make the broth sweet, but rather rounds out the flavors and enhances the richness of the sesame and soy.
• Chicken Stock Powder
• Unsweetened Soy Milk: makes the broth silky, creamy, and a little sweet — the perfect match for sesame paste and chili oil. Make sure it’s unsweetened, or the soup could turn overly sweet. provides the creaminess of the broth and its characteristic base flavour. Always use unsweetened soy milk when making ramen. I use the unrefrigerated brands from my local grocery store. 
• Water; balance and dilute the broth just enough, so it’s sippable and comforting without being too thick

Topping

• Fresh Ramen Noodles; The original Japanese Tantanmen was made with thinner, straight noodles. Go for fresh ramen noodles to get the best texture, they usually sell them vacuum-sealed and refrigerated next to other fresh noodles. Otherwise, you could also use the dried ramen noodles if that’s more readily available.
• Bok Coy; Can also be substituted with other vegetables such as spinach, cooked corn, or sautéed mushrooms.
• Corn Kernels
• Scallions
• Dried Seaweed

How To Make Tan Tan Ramen

First, make the flavor base.
In a small mixing bowl, combine Japanese soy sauce, sesame paste, rice vinegar, chili oil, and sugar. Mix well until smooth, then set aside. This will be your ramen flavor paste.

Second, cook the chicken.
Heat the vegetable oil in a pan over medium-high heat. Add the ground chicken, grated ginger, and minced garlic. Sauté until the chicken is browned and cooked through. Stir in the spicy bean paste and cook for one more minute to bring out the aroma and deepen the flavor. Remove from heat and set aside.

Third, prepare the broth.
In a separate saucepan, combine unsweetened soy milk, water, and chicken stock powder. Heat over medium until it begins to bubble gently around the edges — don’t let it boil! Once hot, turn off the heat and cover to keep warm.

Fourth, blanch the vegetables and cook the noodles.
Bring a pot of water to a boil. Quickly blanch the bok choy and corn for about 1 minute, then drain and set aside. In the same pot, cook the ramen noodles according to the package instructions. Drain and get ready to assemble!

Fifth, build your bowl.
Spoon half of the flavor paste mixture into a serving bowl. Pour in half of the hot broth and stir until the paste is fully dissolved and the soup is creamy and well blended.

Sixth, assemble and garnish.
Add the cooked ramen noodles to the bowl, then top with the sautéed chicken, blanched bok choy, and corn. Garnish with chopped scallions, roasted seaweed, and an optional drizzle of extra chili oil if you like it extra spicy.

Finally, dig in and enjoy!
Slurp up that spicy, creamy broth — it’s rich, comforting, and packed with flavor in every bite.

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