Add the TVP to a medium bowl and pour over the hot vegetable broth (or water). Allow it to sit for five minutes to rehydrate, drain it, and squeeze out any excess liquid.
Heat the chili oil and sauté the garlic and ginger for 1-2 minutes, stirring frequently. Add the spices, soy sauce (or tamari), TVP, and stir. Then turn off the heat and set the mixture aside.
Bring a large pot of salted water to a boil and then add the bok choy leaves, boiling them for 2 minutes until tender. Use tongs or a fork to remove them and set them aside.
Then, add the ramen noodles (or rice noodles) to the same pot and cook until al dente – they should be a bit chewy still, not soft. Once they’re ready, you can drain the water.
To prepare the soup, heat the chili oil in a large skillet over medium heat and sauté the ginger, garlic, and onion for a few minutes, stirring frequently.
Stir in the tahini and peanut butter. Add the dairy-free milk and the broth and bring the mixture to a boil. Reduce the heat and allow the soup to simmer for a few minutes.
Add the cooked noodles and mince to the bowls, pour in the ramen soup broth, and then top with the bok choy, scallions, and chili oil- enjoy your tantan ramen!