Tantanmen Ramen

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Slow-simmered chicken stock gets a boost of flavor with the addition of pan-seared ground pork seasoned with ginger, garlic, spicy Japanese chile bean sauce, and nutty sesame paste. It’s a rich base for a steaming bowl of ramen noodles. A tangle of shredded scallions adds a crisp finish.


  • 1 lb. chicken wings
  • 12 cups chicken stock
  • 1 tbsp.</


  1. Place chicken wings and stock in an 8-qt. saucepan over medium. Bring to a simmer and cook, skimming foam, until stock is reduced to about 8 cups, 3–3½ hours. Strain, discarding solids; reserve stock.
  2. Heat oil, finely chopped scallions, garlic, and ginger in a 12″ skillet over medium-high. Cook, stirring occasionally, until fragrant, about 2 minutes. Add pork a