Vegan Tantanmen Ramen | Vegan Creamy 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.

Wash the dried mushrooms in clean water, scrubbing off any dirt.

In a pot, pour in 1 cup of water and bring it to a boil.

Add in 1 piece of kombu and the dried mushrooms, boiling for 2-3 minutes.

Remove the kombu from the pot after it has softened, and let the mushrooms simmer for another 3 minutes before removing them from the broth.

Add 3/4 cup of oat milk to the broth, completing the ramen broth.

Slice 1 stalk of bok choy into quarters lengthwise for the toppings.

Once the dried mushrooms have cooled, remove the stalks from the shiitake mushrooms and mince them for the topping.

Mince 1 clove of garlic and set aside.

Mince 1/2 inch of ginger and set aside.

Cut fresh corn kernels from the cob and separate them with your fingers, then set aside.

In a wok, heat 1 teaspoon of oil on medium-high heat.

Add the corn kernels to the hot oil, seasoning with salt and white pepper, and sauté for about 4 minutes until they are vibrant yellow and slightly charred. Remove from the wok and set aside.

In the same wok, add 1 teaspoon of oil and heat it up.

Add the minced ginger to the oil and sauté for 3-4 minutes until it starts to brown.

Add the minced garlic and sauté for 1-2 minutes.

Add the minced mushrooms to the wok and sauté for 3-4 minutes until fragrant and slightly charred.

Add in textured soy protein (or any vegan mints) and sauté for 2-3 minutes.

Mix in soy sauce and dark soy sauce, ensuring the mince is evenly colored and set aside.

In each ramen bowl, add 1.5 tablespoons of toasted sesame paste, 1 teaspoon of chili oil, 0.5 teaspoon of toasted sesame oil, and 1.5 tablespoons of soy sauce.

Whisk this mixture together until smooth and creamy.

In a pot, bring water to a boil and add the chopped bok choy, boiling for 2-3 minutes until vibrant green, then remove from water.

In the same boiling water, boil the frozen wheat noodles according to package instructions (about 5 minutes).

Pour the broth into the ramen bowl and whisk to mix the sesame paste and broth together.

Add the noodles to the bowl, then top with the various toppings including the sautéed corn, mushroom mints, and garnish with green onions and red chili flakes.

Finish with a drizzle of chili oil or sesame oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens