Tantanmen (Vegan Ramen Recipe)

thefoodietakesflight.com

Ainslie Matthew

subheading: Minced ‘pork’:

200 g extra firm tofu drained and mashed

1 tsp minced garlic

1 tsp minced ginger

1 ½ tbsp soy sauce

1 ½ tsp chili sauce , I used sriracha

1 tsp dark mushroom soy sauce for colour, optional

subheading: Noodles and Toppings:

2 servings bundles dry ramen noodles or instant ramen bricks

A few pieces of bokchoy or other vegetables

Sautéed mushrooms optional

subheading: Soup base:

2 green onions makes ½ cup sliced

2 cloves cloves garlic minced

½ tsp szechuan peppercorns optional but highly recommended

2 tbsp Asian sesame paste or tahini (see notes)

1 tbsp peanut butter

1 tbsp layu ( japanese chili oil) or toasted sesame oil japanese chili oil or toasted sesame oil, divided into 2

1 tsp sriracha or other chili sauce

1 tbsp soy sauce

2 cups water or vegetable broth* see notes

1 cup soy milk or other plant-based milk like oat

1 vegetable cube if using water

¼ to ½ tsp salt to taste

subheading: Assembling the Ramen:

¼ cup chopped scallions or leeks Sesame seeds for topping (optional)

More layu ( japanese chili oil) or toasted sesame oil for topping

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