So far, I’ve made two types of tantanmen.
As a tantanmen fan myself, I wanted to make another type of tantan ramen this time! Meet the soupless version!
That’s right, ramen without soup! All we have here is just special tantan sauce.
Quality ramen noodles.
And flavored spicy ground pork with crunchy cashew nuts as my secret ingredient!
Wanna know how it’s made? Keep reading to find out!
How I Developed This Soupless Tantanmen Recipe
What I love about tanned men is… It’s all about that perfect trio of flavors—nutty, spicy, and creamy. Here’s the interesting part: I wondered if I could achieve those same flavors without the soup.
It took a little bit of adjusting, but I got it. It has all the flavor of traditional tan tan men, minus the broth.
I’ll be honest, the ingredient list is not short. But don’t let that put you off! If you’ve got a well-stocked pantry, this recipe is so quick and easy to make.
Key Ingredients & Substitution Ideas
- Ramen Noodles: I highly recommend using homemade ramen noodles for the best flavor and texture. If you’re short on time, you can get fresh or dried noodles from your local Asian grocery store. Just a heads-up: Avoid the fried noodles in instant cup ramen.
- Seasoned Pork Mince: You’ll need ground pork, unsalted cashews (or peanuts if you prefer), finely chopped onion, minced garlic and ginger, miso paste, chili bean paste (also known as doubanjiang or tobanjan), sake (dry white wine can substitute in a pinch), and a pinch of sugar to balance the flavors.
- Sauce: Mix together ground sesame seeds, unsweetened soy milk (oat milk works too), toasted sesame oil, chili oil (add more or less to your liking), chicken bouillon powder, and dark soy sauce.
- Toppings: If you like it hot, add some extra chili oil. You can also add a handful of broccoli sprouts and soft-boiled eggs. And remember, you can always customize these toppings to suit your taste or use up what’s in your fridge!
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Jump to Full Recipe MeasurementsVisual Walkthrough & Tips
Here are my step-by-step instructions for how to make Soupless Tantanmen at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
Mix all the sauce ingredients together in a bowl. This recipe serves two, so adjust the seasoning quantities if you’re serving more or fewer people.
Tip: If you’re making this dish for a lot of people, mix all the ingredients together in a jug and divide evenly between serving dishes.
The sauce is the base flavor of the dish, so make sure all the ingredients are well mixed for a balanced taste.
Crush the cashew nuts using a mortar and pestle or by placing them in a sealed plastic bag and gently rolling with a rolling pin.
Heat some oil in a large frying pan or wok over medium heat. Add the chopped onion, minced garlic, and grated ginger. Stir-fry until the onion is translucent and slightly softened, about 2-3 minutes.
Add the minced meat to the pan with the aromatics. Add a pinch of salt and pepper, and stir. Stir frequently and cook until the meat changes color and is no longer pink. Use your spatula to break up any large chunks so that everything cooks evenly.
Once the meat is browned, add the miso paste, chili bean paste, sake, sugar, and crushed cashew nuts. Keep cooking, stirring all the time, until all the liquid has evaporated and the mixture is well combined and smells great.
Bring a large pot of water to a boil. Cook the ramen noodles according to the package instructions.
Drain the noodles right away when they’re al dente.
Quickly divide the hot, drained noodles between the prepared sauce bowls.
Top each serving with an equal portion of the flavored pork mixture.
Add your chosen toppings, such as a soft-boiled egg, broccoli sprouts, or a drizzle of chili oil.
Before you eat, make sure you mix all the ingredients together thoroughly in the bowl.
Serve right away while the dish is still hot to get the best texture and taste.
Jump to Full Recipe MeasurementsI hope you enjoy this Soupless Tantanmen recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Ramen Recipes
Hungry for more? Explore my ramen recipe collection to find your next favorite dishes!
Soupless Spicy Tan Tan Ramen (Shirunashi Tantanmen)
Ingredients
Tantan Base Sauce
- 1 tsp soy sauce
- 1 tsp Chinese-style chicken bouillon powder (granules)
- 1 tsp chili oil (rayu)
- 1 tsp toasted sesame oil
- 2 tbsp soy milk unsweetened
- 2 tbsp ground sesame seeds
Seasoned Pork
- 30 g cashew nuts
- 1 tsp cooking oil
- ¼ yellow onion finely diced
- 1 tsp ginger root finely diced
- 1 garlic clove finely diced
- 150 g ground pork
- 1 pinch salt and pepper
- 1½ tbsp yellow miso paste (awase miso)
- ½ tbsp chili bean sauce tobanjan
- 1 tbsp sake
- 1 tsp sugar
Noodles & Toppings
- 2 ptns ramen noodles
- soft-boiled eggs
- chili oil
- broccoli sprouts
Instructions
- Take your serving bowls and to each one, add ½ tsp soy sauce, ½ tsp Chinese chicken bouillon powder, ½ tsp chili oil, ½ tsp toasted sesame oil, 1 tbsp unsweetened soy milk and 1 tbsp ground sesame seeds. Mix well until combined. (If making many portions, mix the ingredients altogether in a jug and divide evenly between bowls.)
- Roughly crush 30 g cashew nuts. I use a mortar and pestle, but you can also place them in a bag and crush them with a rolling pin. Set aside for later.
- Heat a large pan or wok over a medium heat. Add 1 tsp cooking oil, and once hot, add ¼ yellow onion, 1 tsp ginger root and 1 garlic clove. Stir constantly to prevent burning and fry for 2-3 minutes or until fragrant.
- Add 150 g ground pork and sprinkle with 1 pinch salt and pepper. Fry until browned.
- Once the meat is browned, add 1½ tbsp yellow miso paste (awase miso), ½ tbsp chili bean sauce, 1 tbsp sake, 1 tsp sugar and the crushed cashew nuts from before. Mix well and continue to heat until thickened.
- Boil 2 ptns ramen noodles in a pot of boiling water for the time stated on the packaging.
- Drain the noodles and place them in the bowls over the sauce.
- Spoon the seasoned spicy pork over the top and garnish with your choice of ramen toppings. I recommend soft-boiled eggs, a drizzle of chili oil and some broccoli sprouts.
- Mix well and enjoy!
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