Noodles in a rich and flavourful soup topped with umami minced ‘pork’, bok choy, and green onions! This bowl of Tantanmen is super comforting and satisfying.
Check out the recipe video below:
Here are the ingredients I used for the soup base:
The soup base is so easy to put together, really silky, and full of flavour from the soy milk, nut butter, and sesame paste This was inspired by my favourite Tantanmen I always have at a local vegan ramen place.
I also used instant ramen noodles (that don't come with sauce packets) for this recipe, but you can of course use fresh ramen noodles or other noodles of choice!
It's also important to undercook the noodles since they'll continue to cook when you add in the soup afterwards.
Find the full recipe below!
Here's another bowl of tantanmen I recently made with an addition of sautéed mushrooms and more rayu, to finish!
Are you looking for more delicious, vegan recipes? Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.🌲
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Watch how it's made here:
TANTANMEN
Makes 2 servings/bowls
Noodles in a rich and flavourful soup topped with umami minced ‘pork’, bok choy, mushrooms, and green onions! This bowl of ramen is super comforting and satisfying.
Minced ‘pork’
200g extra firm tofu, drained and mashed
1 tsp minced garlic
1 tsp minced ginger
1 1/2 tbsp soy sauce
1 1/2 tsp chili sauce (I used sriracha)
1 tsp dark mushroom soy sauce (for colour), optional
Noodles and Toppings 2 serving ramen noodles (I used two 70g instant ramen bricks)
A few pieces of bokchoy or other vegetables
Sautéed mushrooms, optional
Soup base
2 green onions, makes 1/2 cup sliced 2 cloves garlic, minced 1/2 tsp szechuan peppercorns, optional but highly recommended
2 tbsp sesame paste or tahini* (see notes)
1 tbsp peanut butter
1 tbsp rayu (japanese chili oil) or toasted sesame oil, divided into 2
1 tsp sriracha or other chili sauce
1 tbsp soy sauce
2 cups water or vegetable broth* (see notes) 1 vegetable cube (if using water)* 1 cup soy milk or other plant-based milk like oat
1/4 to 1/2 tsp salt, to taste
*Notes:
Tahini or sesame paste: Tahini is made from raw sesame seeds while Chinese sesame paste is made from toasted sesame seeds. If you can find Chinese sesame paste from your local Asian store, that would yield even more fragrant results in your broth!
Vegetable broth: If using water, add 1 vegetable bouillon. If you don’t have a vegetable bouillon, you can opt to just use water and adjust seasoning based on desired taste.
Assembling the Ramen
1/4 cup chopped scallions or leeks Sesame seeds, for topping (optional) More rayu (japanese chili oil) or toasted sesame oil, for topping
Minced 'Pork'
Press the block of tofu to drain out excess liquid. I like to do this by wrapping the tofu in a paper towel and placing a heavy plate on top. Leave to sit for at least 10 minutes. Afterwards, crumble the tofu with your hands until it resembles minced meat.
Heat a large pot over medium heat. Add the sesame oil. Once hot, sauté the garlic and ginger for 3 to 4 minutes or until the garlic is lightly brown. Add in the crumbled tofu. Season with soy sauce and chili sauce. Mix the tofu well and cook over medium high heat.
Leave the tofu to crisp on one side, for around 3 to 4 minutes, before moving around. Leave the tofu to cook for 5 to 6 minutes, moving them around every 2 minutes, to evenly brown on all sides.
The tofu will slowly start to resemble minced meat as it cooks and the water evaporates. Add dark soy sauce, if using, to add to the colour.
Mix well and then leave to cook for another 3 to 4 minutes until golden brown throughout. Set the crumbled tofu aside.
Noodles and Toppings
Heat a large pot and add in water. Turn up heat to high until the water boils. Once it comes to a boil, lower heat to medium.
Add in the instant ramen noodles or other noodles of choice. Leave to cook until they’re half-cooked. You’ll want very chewy noodles here since they’ll continue cook once the soup is added.
Remove the noodles from the water and run through some cold water. Drain well and set aside.
In the same pot, blanch the bokchoy or other vegetables over medium high heat for 4 minutes or until slightly translucent.
Turn off the heat and drain the vegetables from any excess water. Set aside. Remove the water fro the pot.
Soup Base
Heat the same large pot used to cook the noodles to medium high heat. Add in half of the rayu or sesame oil. Once hot, add in the green onions and szechuan pepper corns, if using. Sauté over medium high heat for 3 to 4 minutes until the onions are cooked through.
Lower the heat to medium. Add in the sesame paste, peanut butter, soy sauce, and sriracha. Mix until they’re well combined.
While stirring, add in the soy milk and water or vegetable broth (plus the vegetable cube, if using water). Keep stirring over medium heat until the paste and peanut butter are diluted.
Season with salt, to taste. Cover the pot and leave to cook over medium high heat for 5 to 6 minutes or until it comes to a boil. Add in the remaining rayu and mix well.
Once it boils, lower the heat to medium. Taste the soup and feel free to adjust the seasonings based on desired taste. Mix well and then turn off heat. Cover the pot to prevent the soup from cooling too fast while you prepare the noodles and toppings.
Assembling the Ramen
Prepare 2 large ramen bowls. Add in 1 portion of cooked noodles to each bowl.
Add in half of the minced ‘pork’ over the noodles. Add in the blanched vegetables and mushrooms (if using) to each bowl.
Pour half of the soup in each serving. Top with the chopped scallions and sesame seeds if using.
Finish off with a generous drizzle of more rayu and sesame oil. Enjoy immediately while still hot!
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