Vegan Tantanmen Noodle Soup (Printable Version)
# What You'll Need:
→ Minced 'Pork'
01 -
200g extra firm tofu, drained and mashed
02 -
1 tsp minced garlic
03 -
1 tsp minced ginger
04 -
1 1/2 tbsp soy sauce
05 -
1 1/2 tsp chili sauce
06 -
1 tsp dark mushroom soy sauce (optional, for color)
→ Noodles and Toppings
07 -
2 servings dry ramen noodles
08 -
Bok choy, several leaves
09 -
Sautéed mushrooms (optional)
→ Soup Base
10 -
2 green onions, sliced (makes 1/2 cup)
11 -
2 cloves garlic, minced
12 -
1/2 tsp Szechuan peppercorns
13 -
2 tbsp Asian sesame paste or tahini
14 -
1 tbsp peanut butter
15 -
1 tbsp layu (Japanese chili oil) or toasted sesame oil, divided
16 -
1 tsp sriracha or other chili sauce
17 -
1 tbsp soy sauce
18 -
2 cups water or vegetable broth
19 -
1 cup soy milk or other plant-based milk
20 -
1 vegetable bouillon cube (if using water)
21 -
1/4 to 1/2 tsp salt, to taste
→ Garnish
22 -
1/4 cup chopped scallions or leeks
23 -
Sesame seeds (optional)
24 -
Additional layu (Japanese chili oil) or toasted sesame oil
# Step-by-Step Directions:
01 -
Press tofu by wrapping in a paper towel and placing a heavy plate on top for at least 10 minutes. Crumble with your hands to resemble minced meat. Heat a large pot over medium heat, add sesame oil, and sauté garlic and ginger for 3-4 minutes until lightly browned. Add crumbled tofu, soy sauce, and chili sauce. Mix well and cook over medium-high heat.
02 -
Let the tofu crisp on one side for 3-4 minutes before stirring. Continue cooking for 5-6 minutes, stirring every 2 minutes to evenly brown all sides. Add dark soy sauce for color if using, then cook another 3-4 minutes until golden brown throughout. Set aside.
03 -
Bring a large pot of water to boil, then reduce to medium heat. Add ramen noodles and cook until half-done (they should remain quite chewy as they'll continue cooking in the soup). Drain noodles, rinse with cold water, and set aside.
04 -
In the same pot, blanch bok choy over medium-high heat for 4 minutes until slightly translucent. Drain vegetables and set aside. Empty the pot.
05 -
Heat the same pot over medium-high heat. Add half the layu or sesame oil, then sauté green onions and Szechuan peppercorns for 3-4 minutes until onions are cooked. Reduce heat to medium and add sesame paste, peanut butter, soy sauce, and sriracha. Mix until well combined.
06 -
Stirring constantly, add soy milk and water or vegetable broth (with bouillon cube if using water). Continue stirring until paste and peanut butter are fully dissolved. Season with salt to taste. Cover and bring to a boil over medium-high heat for 5-6 minutes. Add remaining layu, mix well, then reduce heat to medium. Adjust seasonings as needed and cover to keep warm.
07 -
Prepare two large ramen bowls. Divide cooked noodles between bowls. Top each with half the tofu 'pork', blanched vegetables, and mushrooms if using. Pour half the soup into each bowl. Garnish with chopped scallions, sesame seeds, and a generous drizzle of layu or sesame oil. Serve immediately.
# Helpful Notes:
01 -
Tahini is made from raw sesame seeds while Chinese sesame paste is made from toasted sesame seeds. For more authentic flavor, use Chinese sesame paste if available.
02 -
This vegan tantanmen is perfect for cold, rainy days when you need something warming and comforting.