Tanmen is a machi-chuka classic — the kind of bowl you find in small, family-run Chinese-Japanese kitchens. A clear soup, a mountain of stir-fried vegetables, and noodles underneath. Not heavy, not rich. Just clean, savoury and easy to finish.
We built ours to survive the freezer without losing that clarity. Everything is cooked, portioned and frozen separately, so you assemble it the same way we would: broth first, noodles next, vegetables on top.
| Two flavours | Shio Tanmen & Spicy Shio Tanmen |
| Net weight | 700 g per bowl (both) |
| Cooking time | About 8 minutes from frozen |
| How many we made | 100 of each flavour — max 3 per flavour per order |
300 cc of clear chicken broth per bowl, finished with chicken oil for body. Shio broth has nowhere to hide — there is no thick fat or heavy seasoning to cover anything up, so it has to be clean from the start.
Shio Tanmen
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Spicy Shio Tanmen
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Clear, but never thin.
Our own clear shio tare, with grated ginger and a small splash of Japanese rice vinegar. The vinegar is the part nobody guesses: you don’t taste it as sourness, it simply lifts the salt and keeps the whole bowl tasting bright to the last spoonful.
Cabbage, bean sprouts, carrot, kikurage mushroom and green onion — about 148 g in total, cooked so they still have some snap left. This is the part that makes a tanmen a tanmen.
Shio Tanmen
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Spicy Shio Tanmen
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Cabbage, bean sprouts, carrot, kikurage and green onion.
140 g of fresh 16-gauge noodles — not dried, not instant. On top: ground chicken cooked through the vegetables, and sliced pork shoulder chashu. Two proteins, two textures: chicken through the vegetables, pork on top.
Shio Tanmen
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Spicy Shio Tanmen
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140 g of fresh noodles — not dried, not instant.
The original. Clear chicken broth, shio tare, a finish of sesame oil. Gentle enough that you notice the vegetables and the noodles, not the seasoning.
The same bowl, finished with our own RAIJIN chili oil plus ichimi and cayenne. It reads as a clean, building heat rather than a wall of spice — the broth stays clear underneath, so you still taste the tanmen.
Frozen Shio Tanmen
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Frozen Spicy Shio Tanmen
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Everything portioned and frozen separately: broth, tare, noodles, vegetables, protein and the finishing oil.
Total time is about 8 minutes. The only thing worth being careful about: drain the noodles properly, and don’t let the vegetables sit in heat longer than they need — the texture is half the point.
| Net weight | 700 g (both flavours) |
| Noodles | 140 g fresh noodles (16 gauge) |
| Broth | 300 cc chicken broth + shio tare + chicken oil |
| Vegetables | Cabbage, bean sprouts, carrot, kikurage, green onion |
| Protein | Ground chicken + pork shoulder chashu |
| Finish | Shio: sesame oil / Spicy: RAIJIN chili oil, ichimi, cayenne |
| Storage | Keep frozen at −18°C or below. Cook from frozen. |
| Contains | Wheat, soy, sesame, fish, crustaceans (shrimp), molluscs (clam). Also contains pork, chicken and mushroom. |
100 of each. That’s the whole run.
Maximum 3 per flavour per order — up to 6 bowls in one go.
| ORDER FROZEN SHIO TANMEN |
| ORDER FROZEN SPICY SHIO TANMEN |
How spicy is the Spicy Shio Tanmen?
Medium. It’s a clean, building heat from chili oil, ichimi and cayenne, not a burn that hides the broth. If you enjoy tantanmen, this will feel comfortable.
Do I need to thaw it first?
No. Cook everything from frozen. The noodles are meant to go straight into boiling water.
Is one bowl enough for one person?
Yes — 700 g with 140 g of noodles and around 148 g of vegetables is a full single serving.
Can I add my own toppings?
Please do. A soft egg, extra green onion, or a little more chili oil all work well. The bowl is complete as it is, but it takes additions gracefully.
Made in small batches, frozen the same day.
🍜 RAMEN RAIJIN
