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Vegan Sesame Tantanmen

Vegan Sesame Tantanmen (Homemade Ramen)

This Vegan Sesame Tantanmen features chewy ramen noodles in a luxuriously creamy, nutty, and spicy sesame soy broth, topped with crispy chili soy crumbles. It's a bold, comforting, and restaurant quality Japanese inspired meal made entirely plant based.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine Japanese-Inspired, Vegan
Servings 2
Calories 520 kcal

Ingredients
  

For the Soup Base

  • 3 tablespoons Asian sesame paste neri goma
  • 2 tablespoons soy sauce
  • 1/2 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon rayu Japanese red chili oil, plus more for serving
  • 1 cup unsweetened plain soy milk
  • 1 1/2 cups kombu dashi broth or vegetable broth

For the Spicy Fried Soy/Tofu Crumbles

  • 100 grams soy meat or extra firm tofu
  • 1 teaspoon sesame oil for cooking
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced
  • 1/2 tablespoon soy sauce
  • 1 teaspoon sake optional
  • 1/2 tablespoon miso paste
  • 1 teaspoon red chili oil

For the Ramen and Toppings

  • 2 portions ramen noodles
  • 1/2 small head cabbage shredded
  • 1 cup bean sprouts
  • 1/2 cup corn kernels
  • Crushed peanuts for garnish
  • Sesame seeds for garnish
  • Sliced green onions for garnish
  • Sliced garlic tops optional, for garnish
  • Additional rayu for drizzling

Instructions
 

  • Prepare the Spicy Crumbles
    If using soy meat, soak in hot water for 5 minutes, then drain. If using tofu, press gently and crumble until it resembles minced meat. Heat a small skillet over medium-high heat with a drizzle of sesame oil. Add the minced garlic and ginger, and sauté for 30 seconds until fragrant. Add the crumbled soy meat or tofu, sake (if using), soy sauce, miso paste, and red chili oil. Fry, stirring frequently, until the crumbles are slightly crispy and caramelized, about 3 to 5 minutes. Set aside.
  • Steam the Vegetables
    Place the shredded cabbage, bean sprouts, and corn in a steamer basket over boiling water. Steam for 2 to 3 minutes, just until tender-crisp. Alternatively, blanch them quickly in boiling water. Set aside.
  • Cook the Ramen Noodles
    Bring a medium pot of water to a boil. Cook the ramen noodles according to package directions, usually about 4 to 5 minutes. Drain well and divide between two large serving bowls.
  • Make the Soup Base
    In a small bowl, whisk together the Asian sesame paste, soy sauce, rice vinegar, sesame oil, and rayu until a smooth paste forms. In a separate saucepan, combine the soy milk and kombu dashi broth. Heat over medium-low heat, watching carefully. As soon as you see small bubbles forming at the edges, reduce the heat to low. Do not let it boil. Whisk the sesame paste mixture into the warm broth and stir until fully dissolved and smooth.
  • Assemble the Bowls
    Ladle the hot broth over the cooked noodles in each bowl. Top generously with the spicy fried soy crumbles and steamed vegetables. Garnish with crushed peanuts, sesame seeds, sliced green onions, and garlic tops if using. Finish with an extra drizzle of rayu for more heat. Serve immediately.

Notes

  • Asian sesame paste (neri goma) is made from toasted sesame seeds and has a much richer, deeper flavor than tahini. Find it at Asian grocery stores or online. In a pinch, use tahini mixed with a small drizzle of toasted sesame oil.
  • To make this gluten free, use gluten free ramen or rice noodles, tamari instead of soy sauce, and ensure your miso paste is gluten free.
  • Oat milk is the best substitute for soy milk. Avoid almond milk, as it can be too thin and may separate when heated.
  • Leftovers are best stored with the broth, noodles, crumbles, and toppings in separate containers. Reheat the broth gently over low heat and assemble fresh when ready to serve.