Tantanmen | Vegan Spicy Ramen Noodles Recipe

Name: Tantanmen (Spicy Sesame Ramen)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups water; 15 g dried kombu seaweed; 2 whole dried shiitake mushrooms; 4 tablespoons sesame; 1 tbsp rice vinegar; 2 tbsp soy sauce; 1 tbsp mirin; 1 tbsp sesame oil; 1 tsp kombu dashi powder; 1 cup soy milk; 1 tbsp sunflower oil; 2 tsp sesame oil; 150 g extra firm tofu; 1 tbsp soy sauce; 1/4 tsp garlic powder; 1 tsp black sesame; 4 sprigs tenderstem broccoli; 50 g red cabbage; 2 handfuls watercress; 2 stems green onions; 200 g Chukamen noodles (alternatively use dan dan noodles); 2 tsp rayu

Tantanmen is a Japanese ramen inspired by Sichuan dan dan noodles, with a creamy sesame miso broth, chilli heat, and seasoned plant-based mince. A bowl I had at a now-closed ramen shop in Stroud left such an impression I had to recreate it at home. Try it with a drizzle of homemade rayu, and explore my spicy ramen, miso ramen, or yuzu ramen for more.

A bird's-eye view of a ramen bowl containing fried tofu steaks, broccoli, red cabbage and watercress.

What's the Difference between Ramen and Tantanmen?

Ramen is a broad category of Japanese noodle soups, ranging from light and clear broths to rich and complex ones. Tantanmen is a Japanese take on Sichuan dan dan noodles, built on toasted sesame for a creamy, nutty base with gentle chilli heat. It sits somewhere in the middle of the ramen spectrum: satisfying without being heavy, and easy enough for a weeknight. Takes about 30 minutes, so a step up from our 6 minute ramen, but well worth it. If you like bold broths and thick noodles, my curry udon is another good one to try.

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Tantanmen – At a Glance
What's the Difference between Ramen and Tantanmen?
Ingredients
How to Make Tantanmen
Storage
Tantanmen FAQs
Other popular recipes
📖 Recipe

Ingredients

Serves 2 | Prep time 10 minutes | Cooking time 20 minutes

Tantanmen has three main parts: the broth, the noodles and the toppings. Each one is simple on its own, but together they create the creamy, spicy depth that makes this ramen special. This is your quick guide to the ingredients that matter. You can find the exact amounts in the recipe card at the end of the post.

Ramen noodles - Fresh chūkamen noodles are traditional for ramen. They are springy wheat noodles that hold up well in hot broth. If you cannot find them, dan dan noodles or even dried ramen noodles are a good substitute.
Sesame paste - Japanese nerigoma is ideal, but if it is hard to find, tahini works well. Use a light tahini for a smoother flavour.
White miso paste - Adds depth and body without overpowering the sesame. Red miso is stronger and saltier, so stick with white miso if you can.
Soy sauce - For saltiness and balance.
Chili oil (la-yu) - Essential for the gentle heat in the broth. Adjust to taste depending on how spicy you like your noodles.
Garlic and ginger - Classic aromatics that build the flavour base.
Vegetable stock - Brings the broth together and keeps it light.
Plant-based mince - A hearty topping that soaks up the seasoning. You can also use tofu, mushrooms or vegetables if you prefer.
Spring onions and sesame seeds - For garnish and freshness.
Optional greens - Pak choi, spinach or napa cabbage add colour and a fresh note to balance the richness.

How to Make Tantanmen

Step 1: Make the dashi

On a low heat, add water, kombu and dried shiitake to a saucepan. Bring it slowly to a simmer, then turn off the heat and let it sit to brew. This gentle method draws out the flavors without letting the broth turn bitter. You can start the broth in advance by soaking the kombu and shiitake in water. The longer you soak, the more flavour you'll get. An hour at room temperature or overnight in the fridge works well. When you're ready to use it, heat gently and continue with the recipe. We cover this process in more detail in our guide to vegan dashi - a base for many Japanese soups and noodle dishes, so it's worth checking out if you'd like to see how it's used elsewhere.

Saucepan on an electric stovetop containing boiling water, four dried shitake mushrooms and two strips of kombu seaweed.

Step 2: Toast and grind the sesame seeds

Get a frying pan on a high heat and add the white sesame seeds. Toast until golden, tossing them often to prevent burning. Once they are fragrant and lightly coloured, take them off the heat and let them cool slightly. Grind the seeds with a mortar and pestle until they form a coarse paste. This is what makes tantanmen unique, giving the broth its creamy sesame body.

Extra tip: Freshly toasted seeds have the best aroma, but if you are short on time, you can substitute with Japanese nerigoma or even light tahini. The flavour will be smoother, but you won't get quite the same toasty depth.

Pestle and mortar in process of crushing some light brown seeds into a fine powder.

Step 3: Build the soup

In a mixing bowl, combine the crushed sesame seeds with rice vinegar, soy sauce, sesame oil, dashi powder and soy milk. Soy milk gives the broth a rich body without dairy, but choose unsweetened soy milk for the best result.

Whisk until smooth and creamy, making sure the sesame doesn't clump. Pour this mixture into the dashi you prepared earlier and stir well to combine. The result is a broth that's creamy from the sesame, lightly tangy from the vinegar, with saltiness and umami from soy and miso.

Bowl containing a brow-reddish liquid with white-ish seeds floating on top.

Step 4: Prepare the toppings

Start with the fresh vegetables. In this recipe I use red cabbage and green onion. The cabbage should be finely shredded so it adds colour and crunch without being tough, while the green onion is best sliced thinly on the diagonal for freshness and a bit of bite. Other good options are pak choi, spinach or napa cabbage. Slice or trim them so they cook quickly and give a light, fresh contrast to the broth.

Next, prepare the tofu. I cut it into small steak-like pieces and pan-fry them in a little oil until golden on the outside. This gives a crisp surface with a soft centre, perfect for soaking up the sesame broth.

Finally, move on to the cooked vegetables. Here I use broccolini, trimmed and cut into bite-sized lengths. Other vegetables like mushrooms, courgette or peppers also work well. Slice them thinly, stir-fry until just tender and season lightly with soy sauce and a pinch of sugar to balance the spice in the soup.

Extra tip: Chopping vegetables thinly and cooking each topping separately makes for a more balanced bowl. It means every element keeps its texture and brings something different to the dish.

A handful of finely chopped red cabbage next to a small pile of finely chopped spring onions on a white chopping board.

Frying pan on an electric stovetop containing four browned tofu steaks lightly coated with black seeds.

Step 5: Cook the noodles

Bring a large pot of water to a rolling boil and cook your noodles. Fresh chūkamen noodles are traditional, but dried ramen or dan dan noodles also work. Follow the packet instructions but undercook them slightly so they stay al dente, about a minute less than suggested. Stir regularly to prevent them sticking. Drain well, shaking off any excess water, as it can dilute the broth if too much carries into the bowl. If you prefer noodles without soup, our tofu noodles recipe is a quick alternative.

Step 6: Heat the soup

While the noodles are cooking, return the broth to the stove and warm it to just below a simmer. Do not let it boil, as the sesame and miso can split. By the time the noodles are ready, the soup should be hot and waiting. When you combine them, the noodles will finish cooking in the broth and reach the perfect texture.

A silver spoon in a saucepan on an electric stovetop containing a white-brown broth, dried two mushrooms and kombu seaweed.

Step 7: Assemble the bowls

Place the drained noodles into your serving bowls. Ladle the hot broth over them, then add your chosen toppings. Garnish with spring onions, sesame seeds and a drizzle of chili oil (la-yu) to taste. Serve immediately, while everything is piping hot.

A large ramen bowl containing noodles, soup broth and topped with tofu, red cabbage and green vegetables.

Storage

Serve tantanmen hot, straight after assembling, so the noodles finish cooking in the broth and keep their texture.

Leftovers can be stored in the fridge for up to two days, but keep the noodles and soup separate so they do not go mushy. Reheat the broth gently on the stove, then add freshly cooked noodles for the best result. If you are using pre-cooked noodles, you can warm them briefly in the microwave (wrapped or covered so they do not dry out) before adding them to a bowl and pouring over the hot soup.

Tantanmen FAQs

Is tantanmen ramen spicy?

Yes, but the level of spice depends on how much chili oil you use. Traditionally it has a gentle heat rather than overwhelming fire, and you can easily adjust it to taste.

What is tantanmen ramen made of?

The broth is built from sesame paste (or ground sesame seeds), miso, soy sauce, and chili oil combined with a light stock such as dashi. Soy milk is often added to give it a creamy body. It's served with ramen noodles and toppings like tofu, vegetables, or plant-based mince.

What is tantanmen ramen in English?

The name comes from Sichuan dan dan noodles. "Tan tan" refers to the pole Chinese vendors once used to carry their noodle baskets, and "men" simply means noodles. In English, tantanmen is often described as "Japanese sesame ramen."

What makes tantanmen creamy?

The creaminess comes from toasted sesame seeds that are ground into a paste and whisked into the broth. Many recipes also add unsweetened soy milk, which makes the soup smoother without using dairy.