Vegan Tantan Ramen

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

Course Dinner

Cuisine Chinese-Japanese Fusion

Diet Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 595kcal

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

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.

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.