Tantan ramen is a Chinese-Japanese fusion noodle dish that incorporates a creamy sesame flavour with the heat of chillies - a match made in heaven! There's nothing like a big, comforting bowl of ramen!
Tantan Ramen [Vegan]
- 1 1/2 cup udon straight to wok noodles
- 2 cups vegetable stock
- 3 cloves garlic - pressed
- 1 inch piece of ginger
- 4 spring onions – sliced thinly
- 1 cup firm tofu - pressed for at least an hour and cut into 2cm chunks
- 2 medium carrots – peeled and chopped into batons
- 3 baby pak choi – whole leaves
- 3 tablespoons soy sauce
- 3 tablespoons tahini
- 1 teaspoon rice vinegar
- 3 teaspoons chilli oil - this can be substituted for chilli flakes, adjust to your taste
- 1 teaspoon brown rice miso paste
- 2 tablespoons coconut oil
- Heat 1 tablespoon of coconut oil in a frying pan.
- When the oil is hot, fry the tofu chunks until golden brown over a medium heat. This should take ~10 minutes – remember to turn the tofu so they don't burn. Set the tofu aside.
- In a bowl, mix one tablespoon of soy sauce with the miso paste until smooth
- Heat the remaining teaspoon of coconut oil in the same frying pan from earlier, and pour in the miso-soy sauce, garlic and ginger.
- Fry until fragrant, then add the spring onions and tofu back to the pan.
- Cook until the sauce has been absorbed.
- Set the tofu aside in a bowl, then pour the stock into a large saucepan and bring to the boil
- One the stock is boiling, add the carrots, pak choi and noodles to the pan. Simmer for 5 minutes
- While the vegetables cook, make the paste in another bowl.
- Mix the tahini, remaining soy sauce, chilli oil and rice vinegar together in the bowl. Stir until smooth and creamy. Don't worry, at first the tahini may split but it will go smooth if you keep stirring it.
- Time to build the tantan ramen – split the paste out into two bowls. This sounds weird, but trust us – we've tried mixing the paste into the soup and it doesn't work because the tahini splits.
- Layer the broth, noodles, vegetables and tofu on top of the paste. Garnish with more chilli oil or sriracha.
- Give the broth a little mix to combine the paste once you start eating.