About
Vegan Tantanmen is a plant-based version of the popular Japanese ramen inspired by Sichuan Dan Dan noodles. This rich and creamy bowl features a spicy sesame broth, savory minced tofu or plant-based meat, fresh greens, and perfectly cooked ramen noodles. It is bold, comforting, and packed with umami flavor — perfect for spice lovers and ramen enthusiasts.
Ingredients
For the Broth:
a) 3 cups vegetable stock
b) 1 cup unsweetened soy milk
c) 2 tbsp tahini or white sesame paste
d) 1 tbsp soy sauce
e) 1 tbsp miso paste
f) 1–2 tbsp chili oil (adjust to spice level)
g) 1 tsp grated ginger
h) 1 tsp grated garlic
For the Topping:
a) 200 g firm tofu (crumbled) or plant-based mince
b) 1 tbsp soy sauce
c) 1 tsp sesame oil
d) 1 tsp chili paste
e) 1/2 tsp sugar
Noodles & Garnish:
a) 2–3 portions ramen noodles
b) 1 cup baby spinach or bok choy
c) 2 spring onions (chopped)
d) 1 tbsp roasted sesame seeds
e) Optional: corn, bamboo shoots, mushrooms, chili flakes
How To Make
Step-by-Step
1. Prepare the Vegan “Mince”
a) Heat sesame oil in a pan. Add crumbled tofu or plant-based mince.
b) Cook for 4–5 minutes until slightly golden.
c) Add soy sauce, chili paste, and sugar. Cook another 2 minutes. Set aside.
2.Make the Creamy Sesame Broth
a) In a pot, sauté garlic and ginger lightly.
b) Add vegetable stock and bring to a gentle boil.
c) Stir in tahini, miso paste, soy sauce, and soy milk.
d) Simmer for 5–7 minutes on low heat.
e) Add chili oil and adjust seasoning.
3.Cook the Noodles
a) Boil ramen noodles according to package instructions (usually 3–4 minutes).
b) Drain and set aside.
4.Prepare Greens
a) Blanch spinach or bok choy in hot water for 30 seconds. Drain.
How to Serve
a) Place cooked ramen noodles in a deep bowl.
b) Pour hot creamy sesame broth over the noodles.
c) Top with spicy tofu mince.
d) Add blanched greens on the side.
e) Garnish with spring onions, sesame seeds, and a drizzle of chili oil.
