Creamy Vegan Tantanmen Ramen (Print Version)
# Ingredients:
→ Base
01 -
7 oz (200g) ramen noodles (dried or fresh)
→ For the broth
02 -
2 cups (500ml) mushroom or vegetable broth
03 -
1 piece kombu seaweed (about 1.5x1.5 inches, optional)
04 -
1 cup (250ml) barista-style oat milk
→ For the toppings
05 -
7 oz (200g) firm tofu
06 -
4 oz (120g) button or cremini mushrooms
07 -
2 green onions (scallions)
08 -
4 tablespoons canned corn kernels
09 -
1 tablespoon peanut oil or canola oil
→ For the tare (flavor base)
10 -
3 tablespoons natural peanut butter
11 -
3 tablespoons soy sauce or tamari
12 -
2 tablespoons rice vinegar or regular vinegar
13 -
4 teaspoons chili oil (adjust to taste)
14 -
1/2 teaspoon toasted sesame oil (optional)
# Instructions:
01 -
Cook the ramen noodles according to package instructions, being careful not to overcook them. Drain and rinse briefly under cold water to stop the cooking process and prevent sticking.
02 -
In a medium pot, combine the broth and kombu piece (if using). Bring to a gentle simmer, then remove the kombu before it boils (boiling makes it bitter). Stir in the oat milk and keep warm over low heat.
03 -
Cut the tofu into 1/2-inch cubes or slices. Slice the mushrooms. Cut the green onions into thin rings, separating the white and green parts. Heat the oil in a skillet and sauté the tofu and mushrooms until golden brown, or air fry the tofu until crispy if you prefer.
04 -
In each serving bowl, whisk together the peanut butter, soy sauce, rice vinegar, chili oil, and sesame oil (if using) until smooth and well combined. This creates a rich, flavorful base for your ramen.
05 -
Pour the hot broth into each bowl with the tare and stir to combine. Add the cooked noodles, then arrange the tofu, mushrooms, corn, and green onions on top. Serve immediately while piping hot.
# Notes:
01 -
This dish is completely vegan and dairy-free.
02 -
You can adjust the spiciness by adding more or less chili oil to taste.