Vegan Tantanmen inspired Ramen
(*ad: in cooperation with pandoo)
Guys, this soup is like a warm hug on a rainy and dark Monday evening in February. It’s cold and windy outside and you know the whole stress of the week is still ahead of you. But then this ramen comes along with its amazingly warm and savory broth, its fresh veggies and spicy soy bits and also the comfort food nr. 1: noodles, and you just know: everything’s gonna be alright.
So, this is basically what I would come up with if I was asked to give this recipe a proper advertisement. But all jokes aside: I was so proud when I got this vegan tantenmen inspired ramen right for the first time! Inspired by my nr. 1 order in my favorite japanese ramen restaurant, this soup just has it all. It’s pure love. Just try it!
and now here’s comes the recipe for:
Vegan Tantanmen inspired Ramen
Ingredients*:
50g dried soy bits / soy meat substitute*
1-2 spring onions
3-6 cloves of garlic (depending on your personal taste)
2 small pieces of ginger
1 medium sized red chili pepper
1 small pak choi
1/2 glass of canned sweet corn
1-2 nests ramen noodles*
500ml water
some coconut or sesame oil for frying
3 tsp tahini
1 tsp natural unsweetened peanut butter
1/2 tsp apple cider vinegar
2 tsp + 1 1/2 tbsp miso paste
a few tbsp soy sauce*
a handful of edamame beans
some sesame seeds
additional fresh herbs (optional)
Instructions:
If you’re using dried soy bits, start by soaking them in some hot water for 5-10mins.
Peel one of the small pieces of ginger and finely chop it together with 3 cloves of garlic, half of the chili pepper and 1/2 to 1 spring onion.
Heat up some coconut or sesame oil in a frying pan, add ginger, garlic, chili and spring onion and fry for a few minutes until everything gets fragrant.
Reduce the heat, add 1-2 tsp of miso paste while stirring frequently and let it fry for another couple of minutes.
Add the soaked soy bits along with 1-2 tsp of soy sauce and let everything fry once again for a couple of minutes. Optionally you can add more seasonings to taste, then remove from the heat and set aside.
Now heat up some more coconut oil in a large pot, finely chop and add the other small piece of ginger, 3 more garlic cloves, the other half of the red chili pepper and the remaining spring onion and fry once again.
Add the 1 1/2 tbsp of miso paste along with the 500ml of water and let it come to a boil.
Add tahini, peanut butter, 2-3 tbsp soy sauce, the apple cider vinegar and the sweet corn to the broth and let it boil on low to medium heat.
9. In the meantime cook your ramen noodles separately according to the packaging instructions, but instead of cooking them all the way through, take them out just a couple of minutes earlier and rinse them in some cold water. (They will finish cooking once you’ll add them to the hot broth!)
10. Wash and remove the pan choi leaves from the stem and steam them in some hot water for about 1 minute, then toss in some soy sauce and sesame seeds to season.
11. In case you’re using frozen edamame beans, rinse them under some hot water to quickly defrost them and start to assemble your ramen components. Grab a big bowl, add your noodles, soy bits and pan choi first and then pour over the hot broth. Top your soup with the edamame beans and sesame seeds, as well as some more chili flakes, fresh herbs or spring onion if you like and you’re done!
The perfect example of the term comfort food.
*Notes:
The measurements of this recipe will make enough soup for only 1-2 people! If you want to make bigger portions or cook for more than 2 persons I would highly suggest you double the recipe!
I used dried soy bits / granulated soy meat for this recipe but you can also use other meat substitutes of your choice. If you’re using a premade store-bought meat substitute you can skip the soaking step!
If you want to make this recipe gluten-free just swap out the ramen noodles for rice or buckwheat noodles.
Also replace the soy sauce for tamari if you want to make this gluten-free.
Did you make this recipe?
leave a comment or tag me on Instagram @choartemi