TANTANMEN | Vegan Ramen Recipe

sesame paste

🥗Healthier: tahini

💰Cheaper: peanut butter

Peanut butter provides similar creaminess at a lower cost.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey offers a leaner option while ground beef is often less expensive.

chili oil

🥗Healthier: olive oil with chili flakes

💰Cheaper: red pepper flakes

Red pepper flakes can add heat without the cost of specialty oils.

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Spaghetti can serve as an inexpensive substitute for ramen.

Cook 2 bricks of instant ramen noodles until very chewy; set aside.

In a nonstick pan, heat toasted sesame oil over medium-high heat.

Add minced garlic and ginger; stir-fry until aromatic, about 2-3 minutes.

Add mashed extra firm tofu to the pan; mash and mix until well combined.

Stir in 1.5 tablespoons of soy sauce and chili sauce; cook until it turns brown and dries up.

Optionally, add dark soy sauce for color; mix until it resembles a mince.

For the soup base, heat a large pot over medium-high heat and add toasted sesame oil.

Add sliced green onions; stir-fry until cooked through, about 2-3 minutes.

Add minced garlic; stir-fry until aromatic, about 2-3 minutes.

Add half of the ryu (chili oil) and sichuan peppercorns; mix well.

Stir in tahini (or sesame paste), peanut butter, soy sauce, and chili sauce; mix until thick and lumpy.

Pour in 2 cups of water (or vegetable broth) and mix to dissolve the paste.

Add 1 cup of soy milk; mix and bring to a boil, allowing it to thicken.

Once smooth, add the remaining ryu (chili oil) and a veggie cube if using water; mix well.

Season the soup base with salt to taste.

To serve, add half-cooked noodles, blanched bok choy, and the vegan mince to bowls; pour hot soup over the top.

Garnish with chopped green onions and enjoy hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens