The classic bowl of Japanese ramen is constantly evolving, and one of the most exciting recent trends to emerge from fusion ramen shops is the incorporation of nutty, creamy elements often found in international noodle dishes, such as those from China (e.g., dan dan noodles). The Spicy Peanut Butter & Corn Ramen offers a rich, velvety broth that has captured the attention of younger Japanese foodies.

A Twist on Tan-Tan Men

This new ramen style takes inspiration from the Japanese Tan-Tan Men, which is the Japanese adaptation of Chinese Dan Dan Mian. While Tan-Tan Men traditionally uses sesame paste (nerigoma), this modern version swaps in peanut butter for an even deeper, sweeter nuttiness.

The broth is a flavor powerhouse: the spiciness (usually from rayu chili oil or doubanjiang chili bean paste) is balanced by the sweetness of corn and the rich, smooth texture provided by the peanut butter. It is a hearty, cold-weather favorite that is surprisingly easy to recreate at home using instant ramen packets as a quick base.

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Recipe: Spicy Peanut Butter Ramen (Quick Home-Style)

Yields: 1 serving

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredient	Amount	Notes
Ramen Noodles	$1$ serving	Use fresh or dried instant noodles
Dashi Stock	$400\text{mL}$	Or water + ramen seasoning packet
Smooth Peanut Butter	$1-2\text{tbsp}$	Not chunky
Soy Sauce	$1\text{tbsp}$
Rayu (Chili Oil)	$1\text{tsp}$	Or more, to taste
Canned Corn	$\frac{1}{4}$ cup, drained
Toppings	Soft-boiled egg, scallions

Instructions:

1. Cook Noodles: Cook the ramen noodles according to package directions. Drain and set aside.
2. Prepare Broth: In the same pot, bring the dashi stock (or water) to a simmer. Turn the heat to low.
3. Mix-ins: Whisk in the peanut butter until fully dissolved and the broth is creamy. Stir in the soy sauce and $1\text{tsp}$ of rayu chili oil. Taste and add more spice if desired.
4. Assemble: Place the cooked noodles into a large bowl. Pour the creamy broth over the noodles.
5. Garnish: Top with the drained corn, a soft-boiled egg, and plenty of sliced scallions. Drizzle with a little extra rayu chili oil for a striking red finish.