38min 4 ppl
Vegan Tantanmen
32 minutes
4 people
Medium31–60 min or 7–12 steps
32 min · 7 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 20g
Carbs 58g
Fats 24g
About this dish
Spiced crumbled tofu over a nutty, sesame-loosened miso broth built on vegetable stock, finished with a drizzle of chilli oil. All the richness of the Sichuan-inspired ramen classic, without the pork.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic clovesminced3
- Fresh Gingerfinely grated15 g
- Spring onionssliced2
Plant Proteins
- Firm tofucrumbled, pressed dry300 g
Dried Goods
- Water400 ml
- Ramen noodles600 g
Spices & Seasonings
- Toasted sesame seeds5 g
Oils & Condiments
- Vegetable stock1200 ml
- Tahini60 g
- Dark miso paste40 g
- Soy sauce30 ml
- Sesame Oil15 ml
- Chilli oil20 ml
Utensils
- Wok
- Saucepan
Method
1
Fry the crumbled tofu in a dry wok over high heat for 6 minutes until well browned and crisp at the edges.
Approx. 6 minutes
2
Add the garlic and ginger and stir-fry for 1 minute until fragrant.
Approx. 1 minute
3
Stir in the dark miso paste and cook for 1 minute until it darkens slightly.
Approx. 1 minute
4
Pour in the vegetable stock and measured water, bring to a simmer, and cook for 10 minutes.
Approx. 10 minutes
5
Whisk the tahini, soy sauce and sesame oil into the broth until smooth.
Approx. 3 minutes
6
Cook the ramen noodles in boiling water according to the packet instructions, then drain well.
Approx. 5 minutes
7
Divide the noodles between bowls, ladle over the broth and tofu, and finish with a drizzle of chilli oil, sliced spring onion and toasted sesame seeds.
Approx. 6 minutes
