Spicy Tantanmen Ramen with Ground Pork & Marinated Soft-Boiled Eggs
Tantanmen is the Japanese take on Sichuan dan dan noodles, and this is the version I make when I want something genuinely comforting but still exciting. The broth gets it silkiness from full-fat coconut milk and its depth from Japanese sesame paste, with just enough black vinegar to keep it from feeling heavy. Crispy ground pork and jammy marinated eggs on top. Dairy-free, easily gluten-free.
Servings: 4 servings
Calories: 1297kcal
Equipment
(2) saucepans, one for the eggs and noodles, one for the broth
Small lidded container
Wooden or silicone spatula
Skillet or wok
Ingredients
For the Marinated Eggs
- 4 large eggs
- ½ cup (120ml) reduced-sodium soy sauce
- 1 Tbsp (15ml) mirin
- 1 Tbsp (15ml) rice wine vinegar
- 1 tsp sesame oil
For the Ramen Broth
- 2 Tbsp (30ml) Japanese chili oil (rayu) - any brand you like! I’ve even tested this with Trader Joe’s and it’s solid
- 4 garlic cloves, finely chopped
- 1 Tbsp (8g) fresh ginger, grated
- 3 cups (710ml) reduced-sodium chicken broth
- 13½ fl oz (400ml) full-fat coconut milk
- 2 Tbsp (30ml) reduced-sodium soy sauce
- 1 Tbsp (15ml) Chinese black vinegar
- 1 Tbsp (15g) Japanese white sesame paste (this is different from tahini)
- 1 tsp sesame oil
- 1 tsp granulated sugar
For the Crispy Pork
- 1 lb (450g) ground pork
- 2 Tbsp (30ml) neutral oil
- 3 garlic cloves, finely chopped
- 1 tsp fresh ginger, grated or finely chopped
- 1 Tbsp (15ml) reduced-sodium soy sauce
- 1 Tbsp dark soy sauce
- 1½ Tbsp spicy chili bean paste, doubanjiang - available on Amazon, at Asian markets, and at some regular grocery stores
For Serving
- 15 oz (425g) fresh ramen noodles – I absolutely love Sun Noodle, found at Whole Foods. They say that each box is two servings (two packages), but I think it makes a ton. I’d recommend three packages for four people. Feel free to use them all if you like a lot of noodles. Or use any variety of noodles you enjoy.
- 4 scallions (see slicing tips below, or simply cut very thinly on the diagonal)
- ½ cup fresh cilantro leaves
- 2 Tbsp (18g) toasted sesame seeds
Instructions
- Soft-boil the eggs. Bring a small saucepan of water to a boil. Gently lower 4 eggs in and cook for exactly 6 minutes. Transfer immediately to an ice bath and let cool for 5 minutes, then peel carefully.
- Marinate the eggs. In a small sealable container, combine ½ cup (120ml) reduced-sodium soy sauce, 1 Tbsp (15ml) mirin, 1 Tbsp (15ml) rice wine vinegar, and 1 tsp sesame oil. Add the peeled eggs, making sure they are fully submerged. Refrigerate for at least 1 hour, ideally 4–8 hours or overnight, turning occasionally for even color if not fully submerged.
- Build the broth. In a medium saucepan over medium heat, warm 2 Tbsp (30ml) Japanese chili oil (rayu) for about 1 minute until fragrant. Add minced garlic and 1 Tbsp fresh ginger, then cook, stirring, for another minute. Pour in 3 cups (710ml) chicken broth and 1 (400ml) can of coconut milk. Bring to a gentle simmer, then stir in 2 Tbsp (30ml) soy sauce, 1 Tbsp (15ml) Chinese black vinegar, 1 Tbsp (15g) white sesame paste, 1 tsp sesame oil, and 1 tsp sugar. Keep warm over low heat, tasting and adjusting seasoning as needed.
- Brown the pork. Heat a wide skillet or wok over high heat until very hot, then add 2 Tbsp (30ml) neutral oil. Add 1 lb (450g) ground pork in a single layer, then press down — let it sear undisturbed until deeply browned and crispy on the bottom, about 5–6 minutes. Use a wooden spatula to break it up, then continue cooking, stirring occasionally, until most of the meat is browned and a little crunchy.
- Season the pork. Reduce heat to medium. Add chopped garlic and fresh ginger, stir well, then cook until fragrant, about 1 minute. Add 1½ Tbsp bean paste (doubanjiang) and stir to coat, cooking for 1 minute. Add 1 Tbsp (15ml) soy sauce and 1 Tbsp (15ml) dark soy sauce, toss everything together, then cook for another minute until the pork is glossy. Remove from heat.
- Cook the noodles & prep the eggs. Cook ramen noodles according to package directions. Drain well, then divide among four bowls. (Alternatively, serve with steamed white rice for a noodle-free option.) Remove the marinated eggs from the marinade and slice each one in half lengthwise.
- Assemble and serve. Ladle the hot coconut broth generously over the noodles. Spoon the crispy pork topping over the center. Nestle two egg halves in each bowl, cut side up. Finish with sliced scallions, as much fresh cilantro as you like (I’m pretty aggressive with mine 😂), and a sprinkle of sesame seeds. Add an extra drizzle of chili oil if you like more heat. Serve immediately!
If you prefer a firmer set on the eggs, cook for 6½-7 minutes.
Tip: Using a small container helps to ensure the eggs are fully submerged without making a ton of the marinade. Feel free to double it and add more eggs!
Tip: I add the doubanjiang before the soy sauces so it gets a quick fry in the residual fat, which deepens its flavor.
Notes
- Slicing scallions: If you want to slice scallions for garnish so it looks like you’re at a Japanese restaurant, start by cutting them into roughly 2-to-3-inch lengths. Split the stalks lengthwise, scrape away the slimy inner core (this prevents curling), and stack the flat pieces together. Slice them lengthwise, with the grain, as thinly as possible.
- Storing sliced scallions: Immediately place thinly sliced scallions into a bowl of ice water. Leave them for 15-20 minutes, then gently strain and wrap in a paper towel to squeeze out excess moisture before garnishing.
- The eggs are actually better the longer they sit in the marinade — up to 2 days in the fridge. Any longer and you may want to add a splash of water (they get saltier the longer they sit). Make them the night before for deeper color and flavor.
- The broth can be made up to 3 days in advance and refrigerated.
- Soupless version: Reduce the finished broth by half until it coats a spoon, then toss with drained noodles instead of ladling over.
Nutrition
Calories: 1297kcal | Carbohydrates: 85g | Protein: 47g | Fat: 88g | Saturated Fat: 39g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 29g | Trans Fat: 0.02g | Cholesterol: 267mg | Sodium: 4882mg | Potassium: 1134mg | Fiber: 5g | Sugar: 7g | Vitamin A: 549IU | Vitamin C: 7mg | Calcium: 212mg | Iron: 12mg
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