RESTAURANT STYLE Vegan Ramen Recipe | Spicy Tan Tan (Tantanmen)! (ビーガンラーメンのレシピ)

sesame paste

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is lower in calories and still creamy.

tofu

🥗Healthier: tempeh

💰Cheaper: textured vegetable protein

Tempeh is higher in protein and fiber.

chili oil

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha provides flavor with fewer calories.

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: spaghetti

Whole grain noodles add fiber, while spaghetti is often cheaper.

Bring a pot of water to boil for the noodles.

In a sauté pan over medium-high heat, add olive oil.

Sauté bamboo slices for a few minutes and set aside.

Rehydrate dried wild mushrooms, chop them, and sauté in the pan with a pinch of pink salt for 2-3 minutes; set aside.

Cook ramen noodles according to package instructions, using chopsticks to loosen them occasionally; it takes about 7 minutes for Hamby noodles.

In the sauté pan, make the stock using 2 cups vegetable stock and 5 grams of kombu.

Turn off the heat and add 1 tablespoon sesame paste, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 tablespoon soy sauce, 1 teaspoon cane sugar, and 1 teaspoon chili oil; whisk together.

Once the noodles are cooked, drain them and add them to the serving bowl with the broth.

Top with bamboo, corn, rehydrated mushrooms, and fresh chopped green onion.

Garnish with Korean dried chili pepper threads and a cashew turmeric chickpea filling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens