Something out of this world that will get you hooked for life. This is a vegan take on the famous Japanese tantanmen ramen. Healthy, hearty, warm vegan ramen noodles soup, packed with aromatic flavors, a perfect balance of spice and creaminess, a hint of tahini, and protein-rich vegan mince for a delicious meat-free dinner.
INGREDIENTS ------------------
serves 2
BROTH
2 cups [480 g] water
6 [25 g] dried shiitake mushrooms, whole
1 large piece [15 g] kombu
1¼ cup [300 g] barista oat milk
1 tbsp soy sauce
SCALLION OIL [MAKES EXTRA OIL]:
¾ cup [170 g] vegetable oil
4-5 [100 g] scallions, chopped
2 inch ginger, finely chopped
NIKUMISO [VEGAN TOFU MINCE]
2 tbsp scallion oil, for frying
200 g firm tofu, crumbled
6 shiitake mushrooms [saved from the broth & chopped]
2 cloves garlic, minced
1 inch ginger, finely chopped
1 tbsp scallion, saved from scallion oil
2 tbsp dark miso
1 tbsp soy sauce
2 tbsp mirin
2 tsp your choice of sweetener
TAHINI MIXTURE [FOR EACH BOWL]
1½ tbsp tahini
1 tbsp chili oil
1 tsp scallion oil
½ tsp sesame oil
1½ tbsp soy sauce
½ tsp rice vinegar
1 tbsp zha cai, finely chopped
EXTRAS & TOPINGS
[Choose your favourites]
1 portion ramen noodles [or gf rice noodles ca. 80 g per person] - cooked as per package instructions
bok choy or 2 handful of spinach, blanched
sesame seeds
scallions, freshly chopped
nori sheet, cut into smaller pieces [you can pan-roast it to make it crispy]
extra drizzle of chili oil
METHOD ------------------
1. Start by making scallion oil. Heat up the oil, add scallion whites and ginger, saute. Add scallion greens. Cook until golden, then pour the oil to a jar through a sieve and save the crispy scallions & ginger for later.
2. Make broth by placing shiitakes & kombu in a pot. Add water & cook on low heat for. ca. 10-15 min. Remove kombu and cook mushrooms for another 10 min. Turn off the heat, pour in the oat milk and soy sauce.
3. Nikumiso: heat up scallion oil in a wok, add tofu & saute for few min. Add miso paste, chopped shiitake, garlic, ginger and crispy scallions. Saute. Add mirin, soy sauce & your choice of sweetener.
4. In each bowl whisk together all tahini mixture ingredients until well combined. Add cooked noodles, nikumiso, bok choy or spinach. Pour in the broth. Garnish with your choice of toppings and enjoy.
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