Easy at-home vegetarian ramen that can easily be adapted into a Tantanmen-style
Serves 2
Things you will need to source beforehand:
- Tsuyu (soup base)
- Toban Djan (fermented soy bean paste with chilli)
- Miso paste (I prefer Kodawattemasu)
- Mirin (Aji-Mirin is okay, don’t use Kotteri or Honteri Mirin)
- Oyster sauce or vegetarian substitute
- Sesame paste (not tahini) if making Tantanmen-style
Tare
- 3 Tbsp tsuyu
- 1 1/2 Tbsp miso
- 1 Tbsp chilli oil (or maybe 1 tsp Toban Djan)
Tofu Topping
- 1/3 block firm tofu
- 2 Tbsp oil
- 3 garlic cloves, minced
- 1 Tbsp toban djan
- 1 Tbsp oyster sauce
- 3 tbsp mirin or sake
Broth
- 30g minced ginger
- 1 cup water
- 2 cups unsweetened soy milk (Silk is fine)
- 1 chicken-style stock cube (or enough stock powder for 750ml/3 cups liquid)
- salt
- ramen noodles, preferably fresh
Topping ideas
- Ramen eggs
- Bok choy / Pak choy
- Wood ear mushrooms
- Corn
- Green onions
- Sansho pepper
Directions
- Mix the Tare ingredients together and set aside
- Add all the broth ingredients to a pot and heat on a medium heat, stirring to combine
- Try not to let the broth come to a boil
- Add oil to the pan and crumble the tofu into a ground meat-like texture and fry until browned
- Add the garlic, toban djan and oyster sauce and mix well
- Fry until it begins to dry out/ The mixture will likely stick to the pan
- Add the mirin and cook until most of the liquid has evaporated
- Bring a pot of water to boil and blanch your toppings
- Prepare your ramen noodles as per instructions
- Distribute the Tare in serving bowls
- Add broth, stirring in the Tare
- Add your noodles, then top with toppings of your choice
- Add some Sansho pepper on top for fragrance
For Tantanmen Style
Remove ginger and miso paste and instead use 2 Tbsp sesame paste