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Tantanmen ramen with bok choy in bowl with spoon

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!
Course Dinner
Cuisine Asian, Japanese
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4


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)


  • 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)


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.


  • 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.


  • Serve the cooked noodles in bowls, pour in the soup, and top with the bok choy, chopped scallions, and chili oil. Enjoy!


  • 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
% Daily Value*
Saturated Fat
* Percent Daily Values are based on a 2000 calorie diet.