Vegan tantanmen (sesame ramen with soy mince)

Step 1/4

• 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

• 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

• 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

• 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!