47. Vegan Tantanmen Ramen

Name: 47. Vegan Tantanmen Ramen
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: Asian, Chinese
Ingredients: 270g dry alkaline ramen noodles; 1L chicken-style stock; 500mL unsweetened soy milk; 2 baby bok choy, washed and cut in half; 150g frozen corn,; 150g bean shoots; 300g plant-based mince; 2 tsp vegetable oil; 1 tsp grated ginger; 2 tbsp doubanjiang; 1 tbsp soy sauce; 1 tbsp sake; 80ml Japanese or Chinese white sesame paste; 2 tbsp soy sauce; 2 tbsp rice wine vinegar; 4 spring onions, finely chopped, white parts only; 4 tsp chilli oil

5 steps

Prep:1hCook:10min

Tantanmen is usually made with minced pork - in this case, plant based mince, but you could also use finely diced mushrooms if that’s not your jam. If you can’t find the white sesame paste, substitute with a mixture of peanut butter and tahini. Even just peanut butter works well. If you can’t get doubanjiang you could use gochujang, and it’ll be nice, but it’s a different flavour. If you don’t want to use chilli oil for the aromatic oil, use sesame oil instead.

Updated at: Thu, 17 Aug 2023 11:29:58 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories814 kcal (41%)

Total Fat13.4 g (19%)

Carbs116.1 g (45%)

Sugars21.1 g (23%)

Protein58.8 g (118%)

Sodium1683 mg (84%)

Fiber15.9 g (57%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Pan fry the plant based mince in the vegetable oil, adding the ginger and garlic and getting a bit of colour on the mince. When almost cooked, add the ginger, doubanjiang, soy sauce and sake, and letting the moisture cook off. When it’s just about dry it’s ready, so take the mince off the heat and keep warm.

Step 2

Make the broth by combining the chicken style stock and soy milk, heating it but not letting it get near the boil - the soy milk will separate a little too much.

Step 3

Make the tare by combining the ingredients in a small bowl, setting aside for later.

Step 4

Boil some water for the noodles, and cook the for the amount of time indicated on the packet. While this is happening, blanch the corn and bok choy, and just pour a little boiled water over the bean shoots (rinsed in a sieve).

Step 5

Build the ramen by portioning the tare between bowls, then ladling in the soup, and combining with some chopsticks to agitate the tare. Gently add the noodles to the bowls, and half a bok choy each, some corn, some bean shoots, and some spicy mince. Top with a little leftover spring onion if you haven’t got anything to use it for, and drizzle a tsp of aromatic oil over each bowl.