Tantanmen with Pickled Mustard Greens
Tantanmen is already a loud bowl—spicy, nutty, rich—but the pickled mustard greens crank the volume higher without tipping it into chaos. The broth hits all the right nerves: sesame smoothness, chili heat, pork depth, and a bright sour snap that cuts through like a cymbal crash. It’s the kind of ramen that doesn’t whisper comfort—it shouts flavor.
Chili wakes the bowl—mustard greens cut sharp and clean—broth hums like low fire.
Let Me Tell You...
The broth started innocent, a swirl of sesame paste and soy that looked calm until the chili oil joined the conversation.
Then came the garlic—bold, fragrant, persuasive.
Ground pork browned in the pot, its edges crisping just enough to catch the heat before diving back into the broth.
When I added the pickled mustard greens, the smell changed immediately—sharper, brinier, like lightning cutting through heavy air.
The noodles softened fast, pulling the sesame and spice around them like silk threads.
Every bite was contrast: creamy, hot, tangy, savory.
I stopped worrying about balance halfway through because it didn’t need fixing—it was chaos that worked.
By the time the bowl was empty, the spoon had gone quiet, but my lips were buzzing and my kitchen smelled like a ramen shop after hours.
I didn’t bother wiping the counter until later.
Some messes are worth keeping around a little longer.
Ingredients
- 2 bricks ramen noodles (about 8 oz dry)
- 1/2 lb ground pork
- 3 tbsp sesame paste or tahini
- 3 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp chili oil (plus more to taste)
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/4 cup pickled mustard greens, chopped
- 1 tsp sugar
- 1 soft-boiled egg, halved (optional)
- 2 green onions, thinly sliced
- Salt and black pepper, to taste
Preparation
- In a large pot, heat chili oil over medium heat. Add garlic, ginger, and pork; cook until browned and fragrant, about 5 minutes.
- Stir in sesame paste, soy sauce, vinegar, sugar, and chicken broth; whisk until smooth and emulsified.
- Bring to a simmer and cook for 10 minutes to blend flavors.
- Meanwhile, cook ramen noodles in a separate pot for 3 minutes; drain.
- Add chopped pickled mustard greens to the broth and simmer another 2 minutes.
- Divide noodles among bowls, ladle spicy sesame broth and pork over them.
- Top with green onions, soft-boiled egg halves, and extra chili oil.