Vegan Tantanmen Noodle Soup (Printer-Friendly)
Rich, creamy Japanese-inspired noodle soup with umami tofu 'pork', bok choy, mushrooms, and fragrant sesame broth.
# What You’ll Need to Cook:
→ Minced 'Pork'
01 -
200 g 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 (e.g., sriracha)
06 -
1 tsp dark mushroom soy sauce (optional, for color)
→ Noodles and Toppings
07 -
2 servings dry ramen noodles or instant ramen bricks
08 -
A few pieces of bok choy or other vegetables
09 -
Sautéed mushrooms (optional)
→ Soup Base
10 -
2 green onions (1/2 cup sliced)
11 -
2 cloves garlic, minced
12 -
1/2 tsp szechuan peppercorns (optional)
13 -
2 tbsp Asian sesame paste or tahini
14 -
1 tbsp peanut butter
15 -
1 tbsp layu (Japanese chili oil) or toasted sesame oil
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 like oat
20 -
1 vegetable cube, if using water
21 -
1/4 to 1/2 tsp salt to taste
→ Assembling and Garnish
22 -
1/4 cup chopped scallions or leeks
23 -
Sesame seeds for topping (optional)
24 -
More layu or sesame oil for topping
# Steps to Prepare:
01 -
Press and drain the tofu for at least 10 minutes. Crumble the tofu into a minced texture. Heat sesame oil in a large pot over medium heat. Sauté garlic and ginger for 3 to 4 minutes. Add crumbled tofu, soy sauce, and chili sauce. Before stirring, let the tofu crisp on one side for 3 to 4 minutes. Cook for 5 to 6 minutes, stirring every 2 minutes, to brown evenly. Optionally, add dark soy sauce for color and cook for an additional 3 to 4 minutes. Set aside.
02 -
Boil water in a large pot. Cook ramen noodles until half-done, leaving them chewy. Drain and rinse with cold water, then set aside. In the same pot, blanch bok choy or other vegetables for 4 minutes. Drain excess water and set aside.
03 -
Heat the large pot over medium-high heat with half of the sesame oil or rayu. Add green onions and szechuan peppercorns (if using) and sauté for 3 to 4 minutes. Reduce heat to medium and mix in sesame paste, peanut butter, soy sauce, and sriracha. Gradually stir in soy milk and water or vegetable broth. If using water, add vegetable cube. Season with salt and simmer for 5 to 6 minutes. Add the remaining sesame oil or rayu, adjust seasoning, and keep the pot covered to retain heat.
04 -
Divide noodles between 2 bowls. Add half of the minced 'pork' to each bowl. Top with blanched vegetables and optional sautéed mushrooms. Pour the soup evenly between the bowls. Garnish with chopped scallions, sesame seeds, and additional rayu or sesame oil. Serve immediately.
# Extra Cooking Tips:
01 -
Tahini is derived from raw sesame seeds, while Chinese sesame paste uses toasted sesame seeds for enhanced flavor.
02 -
If using water instead of vegetable broth, add 1 vegetable bouillon cube and adjust seasoning as needed.