Tantanmen Ramen  with Bok Choy

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This tantanmen recipe is made up of a healthy, hearty, warm vegan ramen  noodles soup packed  with  aromatic flavors.

This Japanese take on the popular Sichuan Dan Dan Noodles is sure to be a crowd-pleaser for any ramen lover!

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WHAT YOU WILL NEED

WHAT YOU WILL NEED

WHAT YOU WILL NEED

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.

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

 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.

STEP 5

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.

STEP 6

Finally, add salt and pepper, plus optionally more soy sauce, rice vinegar, or spices to taste.

STEP 7

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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!