tan tan ramen

Tan Tan Ramen is a spicy, incredibly tasty Japanese ramen noodle soup, based on Chinese Dan Dan Noodles. It&#039;s also surprisingly easy to make!

Tan Tan Ramen

pork

mirin

ginger ((minced))

vegetable oil

spicy bean sauce ((Sichuan doubanjiang))

garlic ((minced))

soy sauce

sesame paste ((can substitute peanut butter))

rice vinegar

sugar

Chili Oil ((preferably homemade))

chicken stock

oat milk or soy milk

greens

portions fresh ramen noodles

scallions ((chopped))

Combine the ground pork with the mirin and minced ginger. Set aside for 15 minutes to marinate.

Meanwhile, in a medium bowl, make the tare for the soup base. Whisk together the soy sauce, sesame paste, rice vinegar, sugar, and chili oil until smooth. Set aside.

Combine the chicken stock and oat milk in a pot, and bring to a simmer. Cover to keep warm. Also bring a large pot of water to a boil for the leafy greens and the noodles.

Heat a wok over medium high heat until it begins to smoke. Add 1 tablespoon of oil and the pork. Brown the pork until the bits of ground meat are crispy. Add the spicy bean sauce and minced garlic, and cook for another minute. Turn off the heat and set aside.

To the pot of boiling water, add the green vegetables and blanch for 30 seconds to 1 minute. Remove from the water, drain, and set aside. Bring the water to a rolling boil again, and add the noodles, cooking them according to package directions until they’re just cooked through and still chewy.

Add half of the sesame paste mixture to each bowl, followed by the hot simmering stock/milk mixture. Stir to combine. Divide the cooked noodles between the two bowls, and top with the cooked pork, blanched veggies, and chopped scallions. If you like yours extra spicy, you can add a bit more chili oil on top.

Combine the chicken stock and oat milk in a pot, and bring to a simmer. Cover to keep warm. (Do not let this mixture go above a low simmer. If it boils, the milk may split, causing it to curdle.) Also bring a large pot of water to a boil for the leafy greens and the noodles.

This tantanmen recipe is made up of a healthy, hearty, warm vegan ramen noodles soup packed with aromatic flavors, a balance of spice and creaminess, a hint of peanut butter, and protein-rich vegan mince for a delicious meat-free dinner! This Japanese take on the popular Sichuan Dan Dan Noodles is sure to be a crowd-pleaser for any ramen lover!

Tantanmen ramen

textured vegetable protein ((or use meatless crumbles))

vegetable broth (or water)

chili oil (or toasted sesame oil)

garlic

tsp fresh ginger (grated)

tsp cumin

Salt and pepper (to taste)

soy sauce (or tamari, or coconut aminos)

bok choy

rice

tbsp chopped scallions

chili oil (or toasted sesame oil, to drizzle (optional))

tsp chili oil (or toasted sesame oil)

green onions (or 1 medium red onion)

tbsp tahini (or sesame paste)

peanut butter

tbsp rice vinegar (optional)

dairy-free milk

vegetable broth

Salt and black pepper

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.

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.

Vegan mince

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.

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.

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

Noodles and toppings

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.

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.

Soup

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!

Assemble

I made this recipe and came back to review it, because it is so easy and SO delicious. No need to seek out restaurant ramen, friends... here is a swoon-worthy option that is ready fast, and great for a family meal or for company (when we can have company again, it being C.ovid-times now). I used frozen tofu! Added some mushrooms and bean sprouts, and served with homemade kimchi. This recipe will be a go-to from now on.

https://content.jwplatform.com/videos/BEPmMkdn.mp4

Tantanmen Ramen with Bok Choy (vegan)

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