This recipe is inspired by Japanese-style tantanmen, which in turn was adapted from Sichuan’s original dan dan noodles—a spicy noodle dish featuring seasoned ground meat.
In contrast to the original dry, flaming-hot Chinese version, the Japanese take usually includes a rich, sesame-based broth with a milder spiciness.
This warming soup is perfect for cold weather.
Simply layer the ingredients in a pot, pour in the broth, cover, and simmer for about 10 minutes—most of the cooking time is hands-off!
It uses budget-friendly ingredients like ground pork, tofu, bean sprouts, enoki mushrooms, and garlic chives.
No need for sesame paste—you likely have everything on hand already!
15 minutes
Yuu
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 3 1/2 oz ground pork
- 7 oz bean sprouts
- 5 1/4 oz firm tofu, cut into bite-sized cubes
- 1 pack enoki mushrooms
- 5 garlic chives, cut into 1.5-inch-long pieces
- A1 cup water
- A2 tsp. chicken bouillon powder
- A1 tsp. soy sauce
- A1 tsp. miso
- A1 tsp. oyster sauce
- A1 tsp. doubanjiang (Chinese chili bean paste)
- A1 tsp. grated garlic (or garlic paste, to taste)
- A1 tsp. grated ginger (or ginger paste, to taste)
- B1 cup soy milk (or regular milk)
- B3 tbsp. ground white sesame seeds
- Chili oil or sesame oil (Optional Topping)
INSTRUCTIONS
- 1
Cut tofu into bite-sized cubes. Trim off the ends of the enoki mushrooms and cut in half lengthwise. Chop garlic chives into 1.5-inch pieces.
- 2
In a pot, layer the ingredients in this order: enoki mushrooms → tofu → ground pork → bean sprouts. Pour in all of the Soup Base (A) ingredients: water, bouillon,soy sauce, miso, oyster sauce, doubanjiang, garlic, and ginger. Cover with a lid and simmer over medium heat for 8–10 minutes.
- 3
Once everything is cooked through, add B ingredients (soy milk and sesame seeds), followed by garlic chives. Bring to a simmer.
- 4
Ladle into bowls and drizzle with chili oil or sesame oil, if desired. Serve hot.
RecipeID
128
Tips & Notes
You can substitute enoki mushrooms with any mushrooms of your choice, or omit them altogether.
Garlic chives can be replaced with green onions.
The recipe makes a generous portion—feel free to scale down if serving with several side dishes.
Adjust the amount of doubanjiang to your preferred spice level.
A 9-inch (22 cm) pot was used for this recipe.
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"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."