Go Back

Easy Cold Tantanmen (Japanese Sesame Ramen) – Perfect Summer Noodles　冷やし担々麺

Easy Cold Tantanmen is a refreshing Japanese noodle dish that's perfect when the weather gets hot. This Japanese sesame ramen combines the rich, satisfying flavors of ramen with a chilled broth, making it an ideal summer meal.
Cold tantanmen features savory miso-seasoned ground pork, a creamy sesame-based soup, and a touch of chili oil for gentle spiciness. The result is a rich and flavorful bowl that's surprisingly easy to make at home.
One of the best things about this Easy Cold Tantanmen recipe is that the meat topping and soup can be prepared ahead of time. When you're ready to eat, simply boil the noodles, assemble the ingredients, and a satisfying dinner is on the table in about 10 minutes.
Whether you're already a fan of tantanmen or trying it for the first time, this easy recipe brings restaurant-quality flavor to your kitchen with minimal effort. If you're craving ramen but it's too hot outside for a steaming bowl, Cold Tantanmen is the perfect solution.
Print Recipe Pin Recipe
Servings: 1 person
Ingredients Method Notes

Ingredients
  

  • 1 garlic clove
  • 1 small piece of ginger
  • 1 4-inch-long scallion
  • 1 small piece of dried chili pepper (takanotsume)
  • 1 tsp sesame oil
  • 1/4 pound ground pork
  • 1/2 tsp sugar
  • 1 tsp soy sauce
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1.5 tbsp miso
  • 1/2 tsp Japanese rice vinegar
  • 1 head bok choy
  • 1 bunch noodles for ramen (Chukamen)
  • 1/8 cup Japanese noodle soup base (mentsuyu)
  • 1/4 cup milk
  • 1/4 cup cold water
  • 1 tbsp tahini
  • 1/2 tsp ra-yu (Japanese chili oil)

Method
 

  1. Finely chop 1 garlic clove, a small piece of ginger, and a 4-inchi-long scallion. Also finely chop a small piece of dried chili pepper.
  2. In a small pan, add 1 tsp of sesame oil. Add the garlic, ginger, scallion, and chili pepper, then heat on low to medium heat and stir-fry until fragrant.
  3. Then add 1/4 pound of ground pork, and continue to stir-fry.
  4. After the meat changes color, add 1 tbsp of sake and continue stirring until most of the liquid evaporates.
  5. Add 1/2 tsp sugar, 1 tsp soy sauce, and 1/4 tsp each of salt and freshly ground black pepper, and continue stir-frying.
  6. Turn off the heat. Then add 1.5 tbsp of miso and 1/2 tsp of Japanese rice vinegar, and mix everything together well.
  7. Make a cross slit at the bottom of the bok choy. Wash the leaves well, and then place in boiling water for about 1 minute. Then transfer quickly to cold water to keep the bright green color.
  8. Squeeze out the excess water from the bok choy and cut it into bite-sized pieces.
  9. Boil the noodles, following the package instructions for cooking time. Keep stirring with chopsticks so they don't stick together.
  10. To make the soup, mix together 1/8 cup of Japanese noodle soup base called mentsuyu, 1/4 cup of milk, 1/4 cup of cold water, and 1 tbsp of tahini. Add about 1/2 tsp of Japanese chili oil called "ra-yu".
  11. Test one noodle to see if it's ready. if so, then drain, and add the noodles to the soup.
  12. Then arrange the meat mixture nicely in the center of the bowl.
  13. Place the bok choy around the meat.
    It's ready!  We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal!  Itadakimasu!

Notes

Haccho miso gives this tantanmen a deeper, richer flavor than lighter miso varieties. Since it is made mainly from soybeans, it has a bold, concentrated taste that pairs beautifully with the sesame broth. If you can't find Haccho miso, use any dark red miso you have on hand.
Not all mentsuyu are created equal. Some brands are more concentrated and flavorful than others. Taste the soup before serving and add extra water or mentsuyu if needed, to adjust the seasoning.
You can make the meat miso mixture a day ahead and store it in a  refrigerator. I recommend reheating it briefly before serving so the flavors and aroma are at their best.
Udon noodles can be used for this recipe as an alternative to Chukamen noodles.