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Vegan Tan Tan Men

5 from 1 reviews

A plant based version of a classic Japanese noodle dish. So yummy!

Ingredients

Scale
  • 1/2 tablespoon sesame oil
  • 1 scallion (finely chopped)
  • 1 tablespoon ginger (peeled and minced)
  • 1 teaspoon garlic (minced)
  • 4 ounces button mushrooms (diced)
  • 1/2 red bell pepper (diced)
  • 1/2 tablespoon gochujang
  • 3 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon granulated sugar
  • 2 tablespoons Japanese sesame paste (or tahini)
  • 1/2 teaspoon kosher salt
  • 2 packages fresh ramen noodles (about 6 ounces each)

Toppings:

  • 3 scallions (sliced into bite size strips)
  • ichimi togarashi (optional)

Instructions

  1. In a pot over medium heat, add sesame oil, scallion, ginger and garlic and cook for 1 minute, until fragrant.
  2. Add mushrooms,red bell pepper and gochujang and cook for 4-5 minutes, until most of liquid from mushrooms has evaporated.
  3. Add stock, soy sauce, sugar, tahini paste and salt and stir.
  4. Bring to a boil and reduce to a bubbling simmer for 5 minutes. Turn the heat off, cover and leave on the burner.
  5. Meanwhile, boil ramen noodles according to directions on the package.
  6. Drain and divide among two bowls.
  7. Divide sauce among the two bowls and top with sliced scallions and ichimi on the side. Serve immediately.

Keywords: recipe, noodle soup, ramen, plant based, meatless, vegetarian

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