Vegan tantanmen (sesame ramen with soy mince)

Vegan tantanmen (sesame ramen with soy mince)

Based on 11 ratings
Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"For me, this vegan Tantan Ramen is the prime example of a plant-based recipe full of flavor and aroma. Tantan Ramen or Tantanmen is a Japanese interpretation of the Chinese noodle dish Dan dan mian (担担面) from Sichuan (for which we also have a delicious recipe, by the way). The soup is especially rich and intense thanks to its creamy sesame miso broth. In the traditional Japanese recipe, a concentrated seasoning mixture is used as a soup base, called tare. In our vegan version, instead of using ground beef as is common for Tantan ramen, we use soy granules or fry soy mince until crispy and fragrant. For an extra umami boost, I also like to use shiitake mushrooms. Soak the dried mushrooms in water first, and you can use the mushroom liquid for the broth later. Slice or chop the soaked mushrooms and sauté together with the soy mince or use them as a separate topping."

Difficulty

Medium 👍

Preparation

30 min

Baking

0 min

Resting

5 min

Ingredients

2Servings
150 g
ramen noodles
50 g
soy granules
100 g
canned sweet corn
1
bok choy
2
scallions
2 cloves
garlic
20 g
ginger
2 tbsp
white miso paste
3 tbsp
tahini
1 tsp
chili oil
2 tbsp
soy sauce
1 tsp
raw sugar
½ tbsp
rice vinegar
700 ml
vegetable broth
100 ml
soy milk
black sesame seeds (for serving)
chili oil (for serving)
vegetable oil (for frying)
MetricImperial

Utensils

2 bowls (small), sieve, knife, cutting board, fine grater, frying pan, cooking spoon, pot (large), colander, chopsticks

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Nutrition per serving

Cal740
Fat35 g
Protein28 g
Carb83 g
  • Step 1/ 4

    Put the soy granules in a small bowl and pour boiling water to let them swell. After approx. 5 min. drain through a sieve and remove the liquid. Drain corn. Cut bok choy into quarters lengthwise. Cut scallions into rings and separate the whites from the greens. Peel garlic and ginger and finely chop half of each. For the soup base, finely grate remaining ginger and garlic into a bowl. Add miso, tahini, chili oil, soy sauce, and sugar and mix well, then set aside.
    • 50 g soy granules
    • 100 g canned sweet corn
    • 1 bok choy
    • 2 scallions
    • 2 cloves garlic
    • 20 g ginger
    • 2 tbsp white miso paste
    • 3 tbsp tahini
    • 1 tsp chili oil
    • 1 tbsp soy sauce
    • ½ tsp raw sugar
    • 2 bowls (small)
    • sieve
    • knife
    • cutting board
    • fine grater

    Put the soy granules in a small bowl and pour boiling water to let them swell. After approx. 5 min. drain through a sieve and remove the liquid. Drain corn. Cut bok choy into quarters lengthwise. Cut scallions into rings and separate the whites from the greens. Peel garlic and ginger and finely chop half of each. For the soup base, finely grate remaining ginger and garlic into a bowl. Add miso, tahini, chili oil, soy sauce, and sugar and mix well, then set aside.

  • Step 2/ 4

    Heat oil in a pan and fry scallion whites, chopped ginger, and garlic for approx. 1 min. until fragrant. Then add the rehydrated soy granules and fry until crispy. Add sugar, continue to fry briefly to caramelize, and then deglaze with soy sauce and rice vinegar. Continue frying on low heat until ready to serve.
    • ½ tsp raw sugar
    • 1 tbsp soy sauce
    • ½ tbsp rice vinegar
    • vegetable oil (for frying)
    • frying pan
    • cooking spoon

    Heat oil in a pan and fry scallion whites, chopped ginger, and garlic for approx. 1 min. until fragrant. Then add the rehydrated soy granules and fry until crispy. Add sugar, continue to fry briefly to caramelize, and then deglaze with soy sauce and rice vinegar. Continue frying on low heat until ready to serve.

  • Step 3/ 4

    Meanwhile, in a large pot, bring water to a boil and salt. Cook ramen noodles according to package instructions until al dente. Approx. 1 min. before the noodles are ready, add bok choy to blanch. Remove bok choy and drain noodles.
    • 150 g ramen noodles
    • pot (large)
    • colander

    Meanwhile, in a large pot, bring water to a boil and salt. Cook ramen noodles according to package instructions until al dente. Approx. 1 min. before the noodles are ready, add bok choy to blanch. Remove bok choy and drain noodles.

  • Step 4/ 4

    In the previously used pot, bring vegetable broth and soy milk to a gentle boil over medium heat. Divide the soup base among bowls, pour the hot broth on top, and stir with chopsticks until everything is mixed. Add ramen noodles, bok choy, corn, and soy mince to bowls. Garnish with scallion greens, sesame seeds, and chili oil, and serve.
    • 700 ml vegetable broth
    • 100 ml soy milk
    • black sesame seeds (for serving)
    • chili oil (for serving)
    • chopsticks

    In the previously used pot, bring vegetable broth and soy milk to a gentle boil over medium heat. Divide the soup base among bowls, pour the hot broth on top, and stir with chopsticks until everything is mixed. Add ramen noodles, bok choy, corn, and soy mince to bowls. Garnish with scallion greens, sesame seeds, and chili oil, and serve.

  • Enjoy your meal!

    Vegan tantanmen (sesame ramen with soy mince)

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