Tantanmen Ramen


sesame tare

2 tbsp roasted white sesame seeds

3 tbsp soy sauce

2 tbsp sugar

2 tbsp chilli oil

1 tsp ginger, peeled and roughly chopped

1 spring onion, cut into thin slivers

2 tbps sesame paste

ground pork

100gm minced pork

2 tbsp tobanjan (Chinese hot bean sauce)

1 tbsp regular soy sauce

2 cloves garlic, chopped

1 knob ginger, peeled and chopped

1 shallot, sliced

1 tbsp olive oil



1.25 litres strained hot stock

1 packet ramen noodles

to finish

4 small leaves bok choy

6 snow peas, sliced lengthwise

4 shiitake mushrooms, sliced

4 spring onions, sliced

½ bunch coriander chopped

200g bean sprouts, blanched

½  cup bamboo shoots

4 soft-boiled eggs, peeled

deep fried shallots

toasted sesame seeds



First make the sesame tare. Place all the ingredients in a food processor and blend until smooth. Set aside.


Stir-fry the minced pork in the hot oil until brown, add the other ingredients and carry on cooking until good and dry. Set aside.

Have everything ready and laid out, so you can work quickly. Have one pot ready with hot stock hot and another with boiling water.


Divide the tare between the two bowls, divide the stock equally too, then whisk until the tare has made the stock creamy.

Cook the noodles in the boiling water, drain and divide between the two bowls.

Blanch the bok choy, snow peas and mushrooms in the stock. Drain and divide them on top of the noodles in the two bows.

Ladle in stock.

Top with bean sprouts, bamboo shoots, coriander, deep fried shallot, toasted sesame seeds and soft boiled eggs.