Description
This Vegan Tantanmen Ramen features noodles submerged in a creamy, nutty, spicy, and umami-packed broth, accompanied by tender vegan mince and fresh vegetables. The rich and flavorful soup base combines sesame seed paste, miso, soy sauce, and a hint of chili oil, creating a deeply satisfying plant-based take on the classic Japanese ramen.
Ingredients
For the Ground Mince
- 3 tablespoons oil
- 300 g vegan mince
- 1 ½ teaspoon ginger, finely minced
- 1 tablespoon garlic, finely minced
- 2 ½ tablespoon doubanjiang (spicy bean paste)
- 2 teaspoon light soy sauce
- 2 teaspoon dark soy sauce
- 4 tablespoons sesame seed paste
For the Soup Base
- 4 tablespoons sesame seed paste
- 2 teaspoon white miso paste
- 1 teaspoon rice vinegar
- 2 tablespoons dark soy sauce
- 1 tablespoon Japanese chili oil
- 500 ml vegetable stock or water
- 750 ml soy milk
- Sea salt to taste
Toppings
- 200 g soba ramen or ordinary ramen noodles
- 2 pak choy, cut into halves
- 2 spring onions (scallions), finely sliced
- 1 tablespoon Japanese chili oil (optional)
Instructions
- Cook the Vegan Mince: Heat 3 tablespoons of oil in a large soup pot or saucepan over medium heat. Add 300 g of vegan mince and cook for about five minutes, stirring constantly until evenly browned. Stir in 1 ½ teaspoons finely minced ginger and 1 tablespoon finely minced garlic.
- Season the Mince: Add 2 ½ tablespoons doubanjiang (spicy bean paste), 2 teaspoons light soy sauce, 2 teaspoons dark soy sauce, and 4 tablespoons sesame seed paste to the mince mixture. Mix well and cook until just slightly moist. Remove half of the seasoned mince into a small bowl and set aside for topping. Keep the other half in the pot.
- Prepare the Tare (Soup Base Paste): In a small bowl, combine 4 tablespoons sesame seed paste, 2 teaspoons white miso paste, 1 teaspoon rice vinegar, 2 tablespoons dark soy sauce, and 1 tablespoon Japanese chili oil. Stir to create a smooth mixture.
- Make the Broth: Add the tare mixture to the mince remaining in the pot. Cook over medium heat for one minute, stirring continuously. Slowly pour in 500 ml vegetable stock and 750 ml soy milk while stirring. Season with sea salt to taste. Reduce the heat to low and let it simmer gently.
- Cook the Noodles: Prepare 200 g soba ramen noodles according to the package instructions. Once cooked, drain using a colander or noodle basket and set aside.
- Blanch the Pak Choy: Boil water in a saucepan and blanch the halved pak choy briefly until tender but still crisp. Immediately transfer the pak choy to a bowl of ice-cold water to stop cooking and preserve color and texture.
- Assemble the Ramen: Place the cooked ramen noodles at the bottom of serving bowls. Pour the hot broth and mince mixture over the noodles. Top with the reserved half of the seasoned vegan mince, blanched pak choy, finely sliced spring onions, and optionally drizzle with 1 tablespoon of Japanese chili oil for extra heat.
Notes
- Use vegan mince options such as textured vegetable protein or plant-based meat crumbles.
- Doubanjiang adds spiciness and depth; adjust quantity according to your spice tolerance.
- Soy milk creates a creamy texture while keeping the soup dairy-free.
- Blanching pak choy helps keep it crisp and vibrant in color.
- Japanese chili oil is optional but recommended for authentic flavor.
- For gluten-free version, use gluten-free noodles and verify all sauces are gluten-free.
