This ramen comes together quickly but tastes like it simmered all day. The broth is rich, creamy, and packed with deep umami flavor, while the seasoned ground meat adds a savory texture that balances everything out. This tan tan ramen is comforting, indulgent, and surprisingly easy to make. This easy tan tan ramen recipe at home only takes under 30 minutes to make.

Why You Will Love This Tan Tan Ramen Recipe

Creamy, restaurant-style broth at home: The sesame paste + milk combo creates a rich broth
Packed with deep umami flavor: Miso, soy sauce, and doubanjiang layer in savory depth with a subtle spicy kick.
Quick and easy: Perfect for busy nights when you want something comforting without the wait. Customizable protein options: Works great with ground turkey, pork, or chicken depending on what you have.

Tan Tan Ramen Origin

Tan Tan Ramen comes from Chinese Sichuan cuisine, specifically dan dan noodles. Dan dan noodles are made with minced meat, a sesame paste–based sauce, and noodles. When the dish was brought to Japan, it evolved into the creamy Tan Tan Ramen variation we know today.

Ingredients

Ramen noodles
- Springy noodles that goes well with a milky broth
Soft-boiled eggs
- Creamy yolks that adds richness to the meal
Bok choy
- Greens that adds a nice crisp
Green onions
- Sharp garnish

Creamy broth:

2 cups chicken broth
- Adds a savory depth to the broth
1 cup milk
- Adds a creamy texture to the broth
2.5 tbsp sesame paste (tahini or Chinese sesame paste)
- Adds a nutty depth
1 tbsp soy sauce
- Brings umami to the flavor
1 tbsp chili oil
- Spicy kick
1 tsp miso paste
- Brings a nice savory touch
1 tsp rice vinegar
- Brightens the broth with a nice tang

Spicy meat topping:

1/2 lb ground turkey (or pork/chicken)
- Protein that absorbs the sauce
4 cloves garlic, minced
- Fragrant aromatics
Ginger, grated or minced
- Fragrant aromatics
1 tbsp doubanjiang (chili bean paste)
- The main key flavor booster
1 tsp soy sauce
- Adds umami
1 tbsp chili oil
- Brings a spicy kick
1 tbsp Chinese cooking wine
- Removes the gamey flavor from the ground meat

Click on the images for the direct link to the ingredients/tools I used:

Instructions

Cook ramen noodles according to package directions. Blanch bok choy and set aside.

In a pan, heat a drizzle of oil. Brown the ground meat.

Add garlic, ginger, doubanjiang, soy sauce, chili oil, and Chinese cooking wine. Stir until fragrant and well coated.

In a pot, whisk together chicken broth, sesame paste, soy sauce, chili oil, miso paste, and rice vinegar. Bring to a gentle boil, then reduce heat. Stir in milk.

Assemble: add noodles to a bowl, pour over hot broth, and top with meat, bok choy, soft-boiled egg, and green onions.

Tan Tan Ramen Cooking Tips

When adding the milk, make sure the broth is not boiling. This prevents the broth from curdling.

Do not overcook the noodles. Make sure it is al-dente.

Adjust spice to your preference. Add more chili oil if you want to amp up the heat.

Storage Tips

Let the broth cool down. Store in an airtight container in the fridge for up to 3 days. Store the broth and noodles separately so the noodles does not get soggy.
Store the ground meat in a separate airtight container in the fridge for 3-4 days.

Ingredient Substitutions

Sesame paste –> Peanut Butter

Doubanjiang –> Chili garlic sauce

Milk –> Unsweetened soy milk

Chinese cooking wine –> Mirin

Bok Choy –> Napa Cabbage, spinach

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