Vegan Tantan Ramen

Tantan ramen is a Chinese-Japanese fusion noodle dish that incorporates a creamy sesame flavour with the heat of chillies - a match made in heaven! We absolutely love a big, comforting bowl of ramen and when we stumbled across tantan, we just had to create our own version.

We've kept this one as traditional as possible, but veganised it (obviously!). Tantan ramen is the Japanese name for this type of ramen, so you may have also heard of it as Dandan ramen, which is the Chinese name.

📖 Recipe

Vegan Tantan Ramen

Tantan ramen is a delicious, creamy and spicy Japanese noodle soup that's easy to make and super comforting too.

5 from 2 votes

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Course: Dinner

Cuisine: Chinese-Japanese Fusion

Diet: Vegan

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 595kcal

Author: Jess & Dan

Ingredients

Metric - US Customary

• ▢ 200g g rice noodles dry weight
• ▢ 1.1 litre vegetable stock
• ▢ 6 cloves garlic - pressed
• ▢ 2 inch piece of ginger – chopped finely
• ▢ 8 spring onions – sliced thinly
• ▢ 400 g firm tofu - pressed for at least an hour and cut into 2cm chunks
• ▢ 4 carrots – peeled and chopped into batons
• ▢ 2 pak choi – whole leaves
• ▢ 6 tablespoon soy sauce
• ▢ 6 tablespoon tahini
• ▢ 2 teaspoon rice vinegar
• ▢ 3 teaspoon chilli oil - this can be substituted for chilli flakes, adjust to your taste
• ▢ 2 teaspoon brown miso paste
• ▢ 1 tablespoon coconut oil

Instructions

• In a bowl, mix two tablespoons of soy sauce with the miso paste until smooth.
  6 tablespoon soy sauce, 2 teaspoon brown miso paste
• Heat 1 tablespoon of coconut oil in a frying pan.
  1 tablespoon coconut oil
• When the oil is hot, fry the tofu chunks until golden brown over a medium heat. This should take ~10 minutes – remember to turn the tofu so it doesn't burn.
  400 g firm tofu
• Pour in the miso-soy sauce, garlic and ginger.
  2 inch piece of ginger, 6 cloves garlic
• Fry until fragrant, then add the spring onions and cook until the sauce has been absorbed. Set the tofu aside in a bowl.
  8 spring onions
• Pour the stock into a large saucepan or wok and bring to the boil.
  1.1 litre vegetable stock
• One the stock is boiling, add the carrots and pak choi to the pan. Simmer for 5 minutes.
  4 carrots, 2 pak choi
• Cook the noodles according to packet instructions.
  200g g rice noodles
• While the vegetables and noodles cook, ,ix the tahini, remaining soy sauce, chilli oil and rice vinegar together in a bowl. Stir gently until smooth and creamy. Don't worry, at first the tahini may split but it will smooth out if you keep stirring it.
  6 tablespoon soy sauce, 6 tablespoon tahini, 3 teaspoon chilli oil, 2 teaspoon rice vinegar
• Time to build the tantan ramen – split the paste out between four large bowls.
• Layer the noodles, broth, vegetables and tofu on top of the paste. Garnish with more chilli oil, chilli flakes or sriracha. Make sure to mix to combine the paste with the broth before you start eating.

Notes

• Splitting the paste between the bowls may sound weird, but trust us – we've tried mixing the paste into the soup in the pan and it doesn't work because the tahini splits.

Nutrition

Calories: 595kcal | Carbohydrates: 72g | Protein: 25g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Sodium: 3002mg | Potassium: 1534mg | Fiber: 10g | Sugar: 10g | Vitamin A: 29214IU | Vitamin C: 200mg | Calcium: 660mg | Iron: 7mg

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