Tantanmen | Spicy Ramen Noodles

This vegan tantanmen is one of the best bowls to make when you want a hearty ramen at home. Tantanmen, sometimes called tan tan noodles, is a Japanese ramen inspired by Sichuan dan dan noodles. Instead of a clear broth, it has a creamy sesame and miso base, balanced with chili heat and topped with seasoned plant-based mince.

This recipe was inspired by a bowl of tantanmen I once tried at a small ramen shop in Gloucester, UK. It has since closed, but their version left such an impression on me that I wanted to recreate it at home. While this vegan tantanmen is different, it carries the same balance of creamy sesame broth, chili heat, and noodles that made that dish unforgettable.

What's the Difference between Ramen and Tantanmen?

Ramen covers a wide range of Japanese noodle soups, most often flavoured with soy or miso and finished with toppings such as tofu, green onions or sometimes egg. Traditional bowls may include meat or egg, but vegan versions work beautifully with toppings like tofu, mushrooms, or seasonal vegetables. Depending on the style, the broth can be light and clear or thicker and more complex.

Tantanmen is a Japanese take on Sichuan dan dan noodles. The broth is built on toasted sesame, which makes it creamy and nutty, with a gentle heat from chili oil. It is usually topped with seasoned mince and greens, but a plant-based mince or pan-fried tofu works just as well for a vegan bowl. The sesame and spice are what give tantanmen its unique character.

Within the spectrum of Japanese ramen styles, from the richness of tonkotsu to the clean simplicity of shio, tantanmen sits comfortably in the middle. It is satisfying without being heavy, making it a great option for weeknights. If you enjoy bold flavours, you might also like our vegan chili ramen, which takes a different approach with a chili-bean paste broth.

Making tantanmen at home is easier than you think. With a few Japanese pantry staples, you can create a vegan tantanmen that feels authentic while still weeknight-friendly. This recipe takes about 30 minutes, which makes it longer than our 6 minute ramen noodles, but still achievable on a busy evening.

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 Vegan 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.

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.

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.

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.

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 are 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.

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.

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.

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📖 Recipe

Tantanmen (Spicy Sesame Ramen)

Aaron Fukuyama

Vegan tantanmen ramen with a creamy sesame broth, chili heat, and plenty of toppings. A quick plant-based meal that is rich, spicy, and satisfying.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Japanese, vegan, vegetarian

Servings 2

Ingredients

  

Broth

• 2 cups water
• 10-15 g dried kombu seaweed
• 2-3 whole dried shiitake mushrooms
• 4 tablespoons sesame
• 1 tablespoon rice vinegar
• 2 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon sesame oil
• 1 teaspoon dashi powder
• 1 cup soy milk

Cooked toppings

• 1 tablespoon sunflower oil
• 2 teaspoon sesame oil
• 150 g extra firm tofu
• 1 tablespoon soy sauce
• ¼ teaspoon garlic powder
• 1 teaspoon black sesame
• 4 - 6 sprigs tenderstem broccoli

Other toppings

• 50 g red cabbage
• 2 handfuls watercress
• 1-2 stems spring onions

Noodles

• 200 g of Chukamen noodles or Dan Dan noodles as an alternative
• 2 teaspoon rayu

Instructions

 

• Make the dashi: On a low heat, add water, kombu and dried shiitake to a saucepan. Bring to just below a simmer, then turn off the heat and let it brew into a light vegan stock.
• Toast the sesame seeds: Heat a frying pan on high and add the white sesame seeds. Toast until golden and fragrant, tossing often so they do not burn.
• Grind the sesame: Transfer the toasted seeds to a mortar and pestle. Crush into a coarse paste. This is what gives the tantanmen broth its creamy sesame base.
• Build the soup: Add the crushed sesame, rice vinegar, soy sauce, sesame oil, vegan dashi powder and unsweetened soy milk to a bowl. Whisk until smooth, then stir into your dashi stock.
• Prep fresh toppings: Finely shred red cabbage and slice spring onions thinly. A mandolin makes quick work of the cabbage and gives it a delicate texture.
• Cook the tofu: Slice tofu into small steaks. Pan-fry in sesame oil until golden, then season with soy sauce, garlic powder and black sesame. Fry until crisp at the edges and set aside.
• Cook the vegetables: In the same pan, sear broccolini in sesame oil. Add a splash of soy and cook for 1-2 minutes until just tender. Set aside.
• Cook the noodles and heat the soup: Boil ramen noodles until al dente, about a minute less than the packet instructions. Stir to prevent sticking. While they cook, reheat your sesame miso broth until almost simmering (do not boil, or it may split).
• Assemble: Drain the noodles and shake off excess water. Divide into bowls, pour over the hot sesame broth, and add tofu, red cabbage, broccolini and spring onion. Finish with chili oil (la-yu) to taste and extra sesame seeds if you like.

Notes

• Always use unsweetened soy milk for the broth. Sweetened milk can throw off the flavour.
• Swap plant-based mince for tofu if you want a more traditional topping.
• Any greens work here: pak choi, spinach, napa cabbage, mushrooms or peppers.
• Under-cook noodles slightly, by ~1 minute. They finish cooking in the hot broth.
• Toasting and grinding sesame seeds makes a big difference, but if short on time use nerigoma or light tahini.
• Adjust spice with more or less chili oil.
• Serve with Easy Vegan Miso Soup as a starter
• Alternative ramen recipes:
  • 6 Minute Ramen Noodles - fast and delicious
  • Shio Ramen - for a lighter broth
  • Vegan Chili Ramen - for more heat with a chili bean broth

Keyword 30 minute meals, noodles, ramen, spicy, tofu