Step 1

Watch the video in the post for visual instructions.Add the textured vegetable protein to a medium bowl and pour in the hot vegetable broth (or water). Let it sit for about 5 minutes to rehydrate, then drain and squeeze out the liquid.

Step 2

Then, in a large skillet, heat the chili oil over medium heat and sauté the garlic and ginger for 1-2 minutes, stirring frequently. Add the textured vegetable protein, cumin, salt and pepper, and soy sauce (or tamari for gluten-free) and mix in well. Then turn off the heat and set the mixture aside.

Step 3

Fill a large pot with water (and some salt) and bring it to a boil. Once it boils, add the bok choy leaves and cook them for about 2 minutes until softened. Take them out with tongs or a fork and set aside.

Step 4

Add the ramen noodles (or rice noodles) to the same boiling water and cook until al dente (they should be still chewy, not soft), then drain.

Step 5

Finely chop the scallions and set them aside in a small bowl, along with the chili oil in a different bowl to garnish.

Step 6

Heat the chili oil in a skillet over medium heat and sauté the garlic, ginger, and onion for a few minutes, stirring frequently. Add the tahini (or sesame paste), peanut butter, and rice vinegar (if using), then stir to combine.

Step 7

Next, add the dairy-free milk and the vegetable broth and bring the soup to a boil. Reduce the heat to low-medium and let the soup simmer for a few minutes. Finally, add salt and pepper, plus optionally more soy sauce, rice vinegar, or spices to taste.

Step 8

Add the cooked noodles and mince to the bowls, pour in the ramen soup broth, and then top with the bok choy, scallions, and chili oil- enjoy your tantan ramen!