Step 1

Mix the Tianmian sauce and soy sauce into the ground pork to marinate.

Step 2

Grind the toasted sesame seeds using a mortar and pestle or spice grinder and add them to your serving bowl along with the tahini, rayu, and toasted sesame oil.

Step 3

Set a pot of water on the stove to boil. When the water comes to a boil, blanch the spinach or mustard greens, chill in cold water, and cut into bite-sized pieces. Do not drain the boiling water.

Step 4

To make the Nikumiso, add a teaspoon of vegetable oil to a frying pan over medium-high heat. Add the marinated ground pork and stir-fry, using a spatula to break up the pork into small crumbs. When the meat is cooked, transfer it out of the pan and into a bowl.

Step 5

Put the pan back on the heat and add a tablespoon of vegetable oil along with the remaining 25 grams of ground pork, minced scallion stems, ginger, and garlic. Stir-fry the mixture, breaking up the pork into small crumbles with a spatula.

Step 6

When the meat is cooked, add the Sichuan pepper, soy sauce, and doubanjiang. Continue stir-frying until all of the liquid has evaporated and the mixture starts to brown.

Step 7

Add the chicken stock and bring the mixture to a boil. Turn down the heat to keep the soup warm.

Step 8

Boil the ramen noodles according to the package directions.

Step 9

When the noodles are almost done, turn up the heat on the soup to return it to a boil. Whisk the hot soup into the sesame sauce in the serving bowl.

Step 10

Drain the ramen and add it to the soup.

Step 11

Top the Tantanmen with the Nikumiso and garnish with mustard greens and scallions.