Vegan Tantanmen (Ramen Recipe)

Name: Vegan Tantanmen (Ramen Recipe)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese, Asian
Ingredients: 200 g extra firm tofu (drained and mashed); 1 tsp minced garlic; 1 tsp minced ginger; 1 1/2 tbsp soy sauce; 1 1/2 tsp chili sauce (, I used sriracha); 1 tsp dark mushroom soy sauce (for colour, optional); 2 servings bundles dry ramen noodles or instant ramen bricks; A few pieces of bokchoy or other vegetables; Sautéed mushrooms (optional); 2 green onions (makes 1/2 cup sliced); 2 cloves cloves garlic (minced); ½ tsp szechuan peppercorns (optional but highly recommended); 2 tbsp Asian sesame paste; 1 tbsp peanut butter; 1 tbsp layu (japanese chili oil) or toasted sesame oil; 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); 1/4 to 1/2 tsp salt (to taste); 1/4 cup chopped scallions or leeks Sesame seeds (for topping (optional) ); More layu (japanese chili oil) or toasted sesame oil

Instructions

Prep:10minCook:20min

Noodles in a rich, sonewhat creamy, and flavourful soup topped with umami minced ‘pork’, bok choy, mushrooms, and green onions! This bowl of vegan tantanmen is super comforting and satisfying. You'll surely love this bowl of ramen on those cold, rainy days.

Updated at: Fri, 22 Nov 2024 11:08:26 GMT