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Pork Tan Tan Miso Ramen Recipe

Name: Yats Pork Tan Tan Miso Ramen Recipe
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 2 servings
Ingredients: 2 lbs pork bones (neck or femur, split if possible); 4 l water; 1 inch ginger (smashed); 6 count garlic cloves (smashed); 3 count green onion (whites only, roughly chopped); 3 count dried shiitake mushrooms; 10 g kombu (dried kelp); 2 tbs neutral oil (vegetable or canola); 2 tsp salt; 4 tbs white (shiro) miso; 1 tbs red (aka) miso; 3 tbs sesame paste (tahini or Chinese sesame paste); 1.5 tbs soy sauce; 1 tbs mirin; 1 tsp rice vinegar; 2 tbs chili oil (preferably with toasted chili flakes); 1 tsp Szechuan chili paste or doubanjiang; 0.5 tsp ground white pepper; 1 lb pork mince (ground pork, 20% fat preferred); 1 tbs neutral oil (for frying); 3 cloves garlic (minced); 1 tbs ginger (minced); 1 tbs soy sauce; 1 tbs Shaoxing wine (or sake); 1 tsp chili crisp (optional, for extra heat); 1 tsp brown sugar; 1 tsp cornstarch; 1 tsp water (for slurry); 12 oz fresh ramen noodles (or dried if unavailable); 2 count soft-boiled eggs (marinated optional)

Inspired by Yats

Time4h 20m

Serves2

A rich & creamy miso ramen, inspired by the bold flavors of tan tan style. Featuring spicy sesame-infused broth, tender pork mince, & silky noodles, this hearty bowl delivers a perfect balance of heat, nuttiness, & deep umami satisfaction.

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Ingredients

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Broth

2 lbs pork bones (neck or femur, split if possible)

16.9 cup (4 l) water

1 inch ginger (smashed)

6 count garlic cloves (smashed)

3 count green onion (whites only, roughly chopped)

3 count dried shiitake mushrooms

1/3 oz (10 g) kombu (dried kelp)

2 tbs neutral oil (vegetable or canola)

2 tsp Celtic sea salt

Miso-Tan Tan Base

4 tbs white (shiro) miso

1 tbs red (aka) miso

3 tbs sesame paste (tahini or Chinese sesame paste)

1 1/2 tbs Aged soy sauce

1 tbs Mirin

1 tsp Rice vinegar

2 tbs chili oil (preferably with toasted chili flakes)

1 tsp Szechuan chili paste or doubanjiang

1/2 tsp ground white pepper

Pork Topping

1 lb pork mince (ground pork, 20% fat preferred)

1 tbs neutral oil (for frying)

3 cloves Garlic (minced)

1 tbs ginger (minced)

1 tbs Aged soy sauce

1 tbs Shaoxing wine (or sake)

1 tsp chili crisp (optional, for extra heat)

1 tsp Brown sugar

1 tsp Cornstarch

1 tsp water (for slurry)

Noodles & Assembly

12 oz fresh ramen noodles (or dried if unavailable)

2 count soft-boiled eggs (marinated optional)

2 cups baby spinach (blanched)

2 count scallions (thinly sliced, greens only)

1 tsp toasted sesame seeds

1/2 count nori sheet (cut into strips, optional)

1/2 tsp sesame oil (finishing)

Method

Broth

Parboil bones

Place pork bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat and boil 8 minutes. Drain bones and discard that water. Rinse bones and pot to remove scum.

Simmer for tonkotsu style broth

Return cleaned bones to the pot. Add 4 liters fresh water, smashed ginger, smashed garlic, chopped white parts of green onion, dried shiitake, and kombu. Bring to a gentle boil, then reduce heat to maintain a low rolling simmer. Skim any scum occasionally. Partially cover and simmer 3 to 4 hours for good extraction (4 hours recommended for richer body). If kombu has been simmering for more than 20–30 minutes, remove to avoid bitterness, leaving shiitake and bones in.

Strain and season

When broth is rich and milky-looking, strain through a fine-mesh sieve into a clean pot and discard solids. Heat strained broth gently, add 2 tsp salt and taste — adjust to preference. Keep broth hot on very low heat while you prepare other components.

Miso-Tan Tan Base

In a small bowl combine white miso and red miso with a few tablespoons of warm broth to loosen into a smooth paste. Whisk in sesame paste until fully incorporated. Add soy sauce, mirin, rice vinegar, chili oil, doubanjiang (or Szechuan paste), and ground white pepper. Taste and adjust sesame or chili to preference. Keep this base warm; it will be added to individual bowls with hot broth.

Pork Topping

Prepare pork flavouring

Mix the soy sauce, Shaoxing wine, brown sugar, chili crisp (if using), and cornstarch slurry (1 tsp cornstarch + 1 tsp water) in a small bowl and set aside.

Cook the mince

Heat 1 tbsp neutral oil in a skillet over medium-high heat. Add minced garlic and minced ginger and cook 30 seconds until fragrant. Add pork mince and break up with a spatula. Cook until no longer pink and beginning to brown, 6–8 minutes. Pour in the prepared flavoring mixture and stir. Continue cooking until sauce thickens and coats the mince, 1–2 minutes. Remove from heat and keep warm.

Noodles & Assembly

Cook noodles

Bring a large pot of water to a rolling boil. Cook fresh ramen noodles 1.5–3 minutes (follow package directions) until al dente. If using dried noodles, cook according to package. Drain noodles well and briefly rinse only if noodles are likely to stick; otherwise, drain and proceed quickly.

Assemble bowls

For each serving (makes 2 servings total): place about 2 tbsp of the miso-tan tan base into the bottom of each bowl. Divide cooked noodles between bowls. Ladle hot strained broth over the noodles (about 2 cups / 480 ml per bowl) and stir gently to dissolve the miso-sesame base into the soup. Top each bowl with a generous portion of the cooked pork mince (about 1/2 lb total divided), blanched spinach, halved soft-boiled egg, sliced scallions, toasted sesame seeds, and nori strips if using. Drizzle a few drops of sesame oil and additional chili oil to taste.

Serve immediately while hot. Offer extra chili oil, soy, or miso paste at the table for adjustments. Enjoy the rich, creamy, spicy tonkotsu-style miso tan tan ramen.