Ever since my Husband and I moved to the West Coast, we have been absolutely obsessed with all of the delicious soups Vancouver has to offer. And, I can tell you without hesitation, Tantanmen Ramen is my absolute favourite to date. I discovered this delicious, mouth-watering treat during a quick afternoon trip to Gyo Para Gyoza & Ramen Bar in Kitsilano. After that, I thought about Tantanmen ramen for about a week straight!

Gyo Para’s Tantanmen Ramen (pictured, left), was the perfect meal to warm up with after a Fall afternoon wandering on Kitsilano’s sandy beaches. It was creamy, spicy, slightly nutty, and utterly exquisite. The ground pork was a new ramen concept to me, but it was delicious.

Gyo Para Gyoza & Ramen Bar topped off the tasty bowl with a creamy, soft boiled marinated egg and a splash of butter. The result? Heaven!

Whenever I fall in love with a restaurant dish, I have to try and recreate it at home. Since I obviously don’t have the recipe from this delectable ramen bar I’ve had to attempt to recreate it based on memory. I am crazy about the result, and will definitely be adding it into our regular rotation.

An added bonus? Making this ramen at home also gave me an excuse to break open a special bottle of Sake I found by an Artistan Sake maker at Granville Island.

I’ve been saving a nice bottle of Sake from this Artisan Sake Maker for a recipe just like this!

Aside from the marinated eggs (which take around 24 hours), the rest of this dish is super fast to make. After the ground pork is cooked with sweet miso, sake, soy sauce and some sesame oil, the rest of the ramen dish takes under 20 minutes to assemble.

It is the perfect comfort food for the rainy winters in the Greater Vancouver Area!

Tantanmen Ramen

Prep Time 1 d


Marinated Eggs

  • 5 Free Range, High Quality Eggs
  • 3/4 Cup Mirin
  • 1/2 Cup Soy Sauce
  • 1 TSP Brown Sugar
  • Generous Sprinkle of Cayenne Pepper

Miso Pork

  • 1 LBS Ground Pork
  • 2 TBSP Sweet Miso Paste
  • 1.5 TBSP Soy Sauce
  • 1 TBSP Sake
  • Sesame Oil For Frying


  • 4 Cups Chicken Broth
  • 2 Cups Soy Milk
  • Ramen Noodles (However Many You Would Like)
  • Splash of Rice Vinegar
  • Splash of Soy Sauce
  • 3.5 TBSP Sesame Paste
  • Chili Oil To Taste
  • 1 TBSP Butter
  • 1 Healthy Pinch of Fresh Saffron


  • Diced Shallots
  • Boiled Bok Choy
  • Fresh Saffron
  • Additional Melted Butter (Optional)
  • Additional Chili Oil (Optional)
  • Cracked Peanuts (Optional)
  • Seaweed (Optional)


Marinated Eggs

  • Place eggs in a shallow pot and fill with enough water to cover the eggs.
  • Set a timer for 12 minutes, and turn the heat to high. 12 minutes will be enough time to heat the water and bring eggs to a perfect medium boil.
  • Fill a bowl of iced water. Remove eggs from the pot and allow to cool in the iced water to stop the cooking process.
  • Carefully peel eggs.
  • Mix mirin, soy sauce, sugar, and cayenne together. Place peeled eggs in a narrow jar or cup. Pour the sauce mixture over the eggs.
  • Refrigerate and allow to marinate for about 24 hours.

Miso Pork

  • Splash some sesame oil into a pan over medium-high heat. Add your pork, and cook until browned. Add your miso paste, soy sauce, and sake.
  • Continue stirring until the sauce thickens up and clings to the meat.
  • Set aside.


  • Mix chicken broth, saffron, sesame paste, chili oil, and butter together in a pot. Allow to simmer. Once heated, add the soy milk.
  • In a separate pot, cook your ramen noodles according to directions of specific brand.
  • Boil Bok Choy


  • Add a splash of soy sauce, and a splash of rice vinegar to the bottom of each bowl.
  • Add cooked noodles
  • Ladle your ramen broth over the noodles, stirring with chop sticks.
  • Add Miso Pork (to your preference), bok choy, garnishes of your choosing, and one sliced marinated egg.
  • Enjoy with a cold beer or a great serving of sake!


Shout out to The Chop Stick Chronicles for inspiring the Miso Pork recipe above. While my version has been modified, it is loosely based on their delicious recipe. 

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