Tantanmen ramen
This tantanmen recipe is made up of a healthy, hearty, warm vegan ramen noodles soup packed with aromatic flavors, a balance of spice and creaminess, a hint of peanut butter, and protein-rich vegan mince for a delicious meat-free dinner! This Japanese take on the popular Sichuan Dan Dan Noodles is sure to be a crowd-pleaser for any ramen lover!
Servings 4
Ingredients
Vegan mince
- 2/3 cup (55 g) textured vegetable protein (or use meatless crumbles)
- 2/3 cup (160 ml) hot vegetable broth or water
- 1-2 tsp chili oil or toasted sesame oil
- 2 cloves of garlic minced
- 1 tsp fresh ginger grated
- 1/4 tsp ground cumin
- Salt and pepper to taste
- 1 tbsp soy sauce or tamari, or coconut aminos
Noodles and toppings
- 5-6 leaves of bok choy
- 6 oz (170 g) dry vegan ramen noodles or rice noodles
- 3 tbsp chopped scallions
- 1-2 tsp chili oil or toasted sesame oil, to drizzle (optional)
Soup
- 2 tsp chili oil or toasted sesame oil
- 2 cloves of garlic minced
- 1 tsp fresh ginger grated
- 2 green onions or 1 medium red onion
- 1 1/2 tbsp tahini or sesame paste
- 2 tbsp peanut butter
- 1 1/2 tbsp soy sauce
- 1 tbsp rice vinegar optional
- 1 cup (240 ml) dairy-free milk
- 2 cups (480 ml) vegetable broth
- Salt and black pepper to taste (I used 1 tsp salt)
Instructions
Vegan mince
- Watch the video in the post for visual instructions.Add the textured vegetable protein to a medium bowl and pour in the hot vegetable broth (or water). Let it sit for about 5 minutes to rehydrate, then drain and squeeze out the liquid.
- Heat the chili oil in a skillet over medium heat and sauté the garlic and ginger for 1-2 minutes, stirring frequently. Also, stir in the spices (cumin, salt, pepper), and the soy sauce (or tamari). Turn off the heat and set aside.
Noodles and toppings
- Fill a large pot with water (and some salt) and bring it to a boil. Once it boils, add the bok choy leaves and cook them for about 2 minutes until softened. Take them out with tongs or a fork and set aside.
- Add the ramen noodles (or rice noodles) to the same boiling water and cook until al dente (they should be still chewy, not soft), then drain.
- Finely chop the scallions and set them aside in a small bowl, along with the chili oil in a different bowl to garnish.
Soup
- Heat the chili oil in a skillet over medium heat and sauté the garlic, ginger, and onion for a few minutes, stirring frequently. Add the tahini (or sesame paste), peanut butter, and rice vinegar (if using), then stir to combine.
- Next, add the dairy-free milk and the vegetable broth and bring the soup to a boil. Reduce the heat to low-medium and let the soup simmer for a few minutes. Finally, add salt and pepper, plus optionally more soy sauce, rice vinegar, or spices to taste.
Assemble
- Serve the cooked noodles in bowls, pour in the soup, and top with the bok choy, chopped scallions, and chili oil. Enjoy!
Notes
- Adjust the heat level: To adjust how spicy this ramen is, adjust the amount of chili oil used. You can optionally substitute the chili oil for toasted sesame oil for a mild version.
- Tahini vs. Chinese sesame paste: You can use either, based on what is available. However, the Chinese sesame paste uses raw sesame seeds and I recommend it for the most authentic flavor.
Nutrition Facts
Tantanmen ramen
Amount per Serving
Calories
400
% Daily Value*
Fat
19
g
29
%
Saturated Fat
5
g
25
%
Carbohydrates
40
g
13
%
Fiber
5
g
20
%
Sugar
7
g
8
%
Protein
18
g
36
%
* Percent Daily Values are based on a 2000 calorie diet.