Tantan ramen is a Chinese-Japanese fusion noodle dish that incorporates a creamy sesame flavor with the heat of chilies – a match made in heaven! We absolutely love a big, comforting bowl of ramen and when we stumbled across tantan, we just had to create our own version.
We’ve kept this one as traditional as possible, but veganized it (obviously!). Tantan ramen is the Japanese name for this type of ramen, so you may have also heard of it as Dandan ramen, which is the Chinese name.
- 10 1/2 ounces [300 grams] udon straight to wok noodles (or 4 1/2 ounces [125 grams] per portion of your favorite dry noodles, cooked)
- 2 1/4 cups [550 milliliters] vegetable stock
- 3 cloves garlic - pressed
- 1 inch piece of ginger
- 4 spring onions – sliced thinly
- 7 ounces [200 grams] firm tofu - pressed for at least an hour and cut into 3/4 inch [2 centimeter] 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 teaspoon 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
- Easy tantan ramen! Totally one of the best ramen dishes going, in our opinion.
If you love easy and healthy vegan Asian recipes, you’ll be thrilled you have discovered this delectable Asian staple. This Tantan Ramen recipe is perfect for warming up on a chilly day or as a simple meal throughout the year. Ample veggies, noodles, and a flavorful soup base will provide you with a boost of nutrition. The fried tofu chunks provide a delightful crunch that contrasts deliciously with the silky noodles and soup.
This recipe can become even healthier if you have an air fryer to reduce the oil needed in frying the firm tofu to a nice crisp. Using an air fryer is not only healthier, but it’s also safer, as there’s no risk of spilling hot oil accidentally. We love to use this air fried tofu recipe for any tofu dish because it always comes out perfectly crispy. In addition, using an air fryer is practically foolproof so it’s nearly impossible to burn your tofu. Anything we can do to save time in the kitchen is what we love on busy days.
Break out the chopsticks and share a homemade Asian buffet with your family and friends. Vegan spring rolls are a must-have appetizer for snacking and socializing. Then offer your family a plethora of mouth-watering Asian dishes that are sure to please every palate. You’ll be glad you included a Vegan Tofu Poke Bowl with Avocado and Greens, Vegan Sesame and Umami Miso Glazed Eggplant, or Low-Carb Vegan Asian Edamame and Sweet Potato Noodles with Satay Sauce. There is no such thing as too many noodles, especially when they’re as flavorful as these recipes are.
This recipe was republished with permission from Vegan Punks.