Spicy Sesame Tantanmen Ramen with Half-Boiled Egg

Ingredients

• 2 pieces Large eggs (cold, straight from refrigerator)
• 0.5 tablespoon Salt (for egg water to prevent cracking)
• 1 tablespoon White vinegar (helps coagulate any cracked egg whites)
• 20 grams Tahini (sesame paste) (base of the spicy sesame sauce)
• 9 grams Soy sauce (divided between sauce and pork)
• 12 grams Chili oil (for sauce and optional garnish)
• 2 tablespoons Vegetable oil (for grinding sesame seeds and cooking)
• 15 grams Minced garlic (adds aroma to the sauce)
• 5 grams Toban Djan (chili bean sauce) (adds depth; can substitute gochujang or extra soy sauce)
• 12 grams Cooking wine (deglazes pork)
• 100 grams Ground pork (lean, preferably 80% lean)
• 10 grams Chicken stock powder (for the white broth)
• 400 ml Sugar‑free soy milk (creates a creamy white broth)
• 200 ml Water (for broth)
• 60 grams Bok choy (blanched quickly)
• 400 grams Mung bean sprouts (blanched quickly)
• 110 grams Ramen noodles (fresh or dried; cook 80% then rinse)
• 1 stalk Green onion (thinly sliced for garnish)

Instructions

1. Prepare Half‑Boiled Eggs

   Place cold eggs in a pot, add enough water to cover about 80% of the eggs, then add 0.5 tbsp salt and 1 tbsp white vinegar. Bring to low heat and simmer for 5 minutes, then increase to medium heat and simmer for another 4 minutes. Transfer eggs to a bowl of ice‑cold water and soak for 10 minutes, changing the water once or twice.

   Time: PT19M

   Temperature: low then medium heat

2. Make Spicy Sesame Sauce

   In a small skillet, combine 20 g tahini, 9 g soy sauce, 12 g chili oil, 15 g minced garlic and 5 g Toban Djan. Fry over low flame for about 2 minutes, then add 2 tbsp vegetable oil and stir until the mixture is smooth and fragrant. If you don’t have tahini, grind 18 g sesame seeds with 2 tbsp vegetable oil until fine, then proceed the same way.

   Time: PT5M

   Temperature: low flame

3. Cook Ground Pork

   Heat a frying pan over medium heat, add the 100 g ground pork and stir‑fry until browned (about 2 minutes). Add 12 g cooking wine and continue cooking for another minute. Stir in 5 g Toban Djan and 3 g soy sauce, then fry for 2 more minutes until the pork is fully cooked and the sauce turns reddish‑brown.

   Time: PT5M

   Temperature: medium heat

4. Prepare the White Broth

   In a pot, combine 400 ml sugar‑free soy milk, 200 ml water and 10 g chicken stock powder. Bring to a gentle boil, stirring occasionally, then keep warm.

   Time: PT5M

   Temperature: boiling

5. Blanch Vegetables

   Bring a separate pot of water to a boil. Drop in 60 g bok choy for 3 seconds, then immediately remove with a slotted spoon. Do the same with 400 g mung bean sprouts for 5 seconds. Set aside.

   Time: PT1M

   Temperature: boiling

6. Cook Noodles

   In the same boiling water, add 110 g ramen noodles and cook for about 2 minutes (≈80% done). Drain, rinse under cold running water to stop cooking, then briefly return the noodles to the hot broth for a few seconds to warm them.

   Time: PT3M

   Temperature: boiling

7. Assemble the Bowl

   Place a spoonful of the prepared spicy sesame sauce in the bottom of a serving bowl. Ladle hot broth over the sauce and stir to combine. Add the warmed noodles, then arrange the pork, bok choy, mung bean sprouts and halved half‑boiled eggs on top. Drizzle extra chili oil if you like it spicier and garnish with sliced green onion.

   Time: PT2M

Nutrition Facts

Calories

610

Protein

25 g

Carbohydrates

80 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Tahini (sesame paste): store‑bought sesame paste, ground sesame seeds + oil
• Instead of Soy sauce: tamari, coconut aminos
• Instead of Chili oil: infused sesame oil with chili flakes
• Instead of Vegetable oil: canola oil, sunflower oil
• Instead of Minced garlic: garlic paste
• Instead of Toban Djan (chili bean sauce): gochujang, extra soy sauce
• Instead of Cooking wine: dry sherry, mirin
• Instead of Ground pork: ground chicken, ground turkey
• Instead of Chicken stock powder: bouillon cube, homemade chicken broth
• Instead of Sugar‑free soy milk: unsweetened almond milk, unsweetened oat milk
• Instead of Bok choy: baby bok choy, napa cabbage
• Instead of Mung bean sprouts: bean sprouts, shaved carrots
• Instead of Ramen noodles: udon noodles, spaghetti
• Instead of Green onion: scallions, chives

Equipment Needed

• Medium saucepan (for eggs)
• Small skillet or wok (for sauce)
• Frying pan (for pork)
• Pot for broth
• Colander or strainer
• Cutting board
• Chef's knife
• Ladle
• Mixing bowl
• Whisk or spoon
• Measuring spoons
• Timer

Critical Steps — Do Not Skip

• Step 1 – Properly boiling and soaking the eggs to keep them intact.
• Step 2 – Achieving a smooth, well‑emulsified spicy sesame sauce.
• Step 3 – Cooking the pork without burning the sauce.

Chef Tips from the Video

• Use a kitchen timer for the exact 3‑second and 5‑second vegetable blanches.
• For an extra nutty flavor, toast the sesame seeds lightly before grinding.
• If you like extra heat, finish the bowl with a drizzle of additional chili oil.

Troubleshooting

Storage

Refrigerator: Broth: up to 3 days; sauce: up to 5 days; cooked pork: 2 days; boiled eggs: 2 days.

Freezer: Broth and sauce freeze well for up to 1 month; noodles lose texture, so freeze separately.

Room temperature: Do not store cooked ramen at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the spicy sesame sauce a day ahead and store in a sealed jar.
• Cook the ground pork and keep it refrigerated; reheat briefly before assembly.
• Broth can be made in bulk and reheated as needed.