About Tantanmen
Tantanmen (historically written 担担麺, commonly 担々麺) is a noodle dish from China’s Sichuan Province, defined by the numbing huājiāo (Sichuan pepper) and spicy chili heat. Its name comes from the shoulder pole (tan, “to carry”) used by street vendors. Because carrying large amounts of broth was impractical, the original style was brothless: thin noodles topped with seasoned pork crumbles (ròusào), chopped zha cai (pickled mustard stem), and scallions, served in small bowls as an everyday street food.
In Japan after World War II, Sichuan chef Chen Kenmin adapted the dish to local tastes and ramen culture, introducing a brothy style enriched with sesame. This version—milder in “numbing” spice and brought together with zhimajiang (sesame paste) and chicken/pork stock—became established as a complete, one-bowl meal. Today, as in Sichuan, brothless versions are also popular, and regional Japanese offshoots abound: Hiroshima’s brothless style; Katsuura Tantanmen which showcases heat from chili oil; the sweet–spicy, lightly thickened Odawara style; and Kawasaki’s egg-laced, coarsely ground chile “New Tantanmen.”
Fragrant chili oil and sesame come together with málà (numbingly spicy) Sichuan peppers, pairing beautifully with greens, bean sprouts, and savory minced meat. Whether in a soothing broth or as a striking stand-alone brothless dish,Tantanmen lets you adjust the heat to your liking.
This recipe is for a rich, creamy soup Tantanmen. It’s hearty, warming, and so good you’ll want to finish every drop.
15 minutes
Chiori
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.
- 6 oz ground pork
- 1 tsp. toasted sesame oil
- A1/2 tsp. garlic paste (tube)
- A1/2 tsp. grated ginger
- A1 tsp. soy sauce
- A1 tsp. doubanjiang (chile broad-bean paste)
- AA pinch of sugar
- B2 cup water
- B3 tbsp. miso
- B1 tbsp. mentsuyu (noodle soup base, 3× concentrate)
- B2 tsp. chicken stock granules/powder
- B1/2 tbsp. sugar
- B1 tsp. garlic paste (tube)
- B1 1/4 cup unsweetened soy milk (or milk)
- BA pinch of salt, to taste
- B2 tbsp. toasted ground sesame seeds (suri-goma)
- B2 tbsp. white sesame paste (neri-goma; tahini works)
- B2 servings Chinese wheat noodles (ramen)
- Chili oil (rāyu) or toasted sesame oil, for finishing
- chopped scallions or long green onion (Optional toppings)
- ground Sichuan pepper for an authentic aroma (Optional toppings)
INSTRUCTIONS
- 1
Make the meat topping. Heat a skillet, add 1 tsp. sesame oil, then the ground pork. Stir-fry over medium heat until the color changes. Season with A (1/2 tsp. garlic paste, 1/2 tsp. grated ginger, 1 tsp. soy sauce, 1 tsp. doubanjiang, and a pinch of sugar) Transfer to a plate.
- 2
Build the soup. In a pot, combine B (2 cups + 1 tbsp. + 1 tsp. water, 3 tbsp. miso, 1 tbsp. mentsuyu, 2 tsp. chicken stock, 1 1/2 tsp. sugar, and 1 tsp. garlic paste ). Heat over medium until hot. Add 1 1/4 cups unsweetened soy milk (or milk), bring to a boil, adjust with salt, then quickly turn off the heat.
- 3
Cook noodles & season the broth. Boil the noodles to package directions and place in serving bowls. Rewarm the pot with the soup gently, then turn off the heat and stir in sesame paste and ground sesame until smooth and fragrant.
- 4
Assemble. Ladle the hot soup over the noodles. Drizzle with chili oil or sesame oil, top with the meat mixture, and garnish with scallions. A pinch of ground Sichuan pepper makes it even more “authentic.”
RecipeID
278
Tips & Notes
If you don’t have sesame paste, you can substitute with additional ground sesame: use the listed amount plus about 2 tbsp., then adjust to your preferred richness.
Add sesame paste/ground sesame after turning off the heat to preserve their aroma.
The soup quantity is generous: serve 2 hearty bowls or 3 family-style servings.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.