Cooked - Tan Tan Ramen (vegetarian)

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Tan Tan Ramen (vegetarian)

2.0

1 tbsp oil

1 inch piece ginger (minced)

2 clove garlic (minced)

5 oz vegan minced meat (see notes)

2 bok choy

3.5 oz ramen noodles (you can use up to 5 oz (140g) ramen noodles for a larger bowl)

2 ramen eggs (cut into halves)

1 scallion (finely sliced)

3 tbsp tahini (or Chinese sesame paste)

2 tbsp soy sauce

2 tsp rice vinegar

½ tsp sugar

2 tsp chili oil (use sesame oil if you don't like hot food)

2 cups vegetable broth

1 cup soy milk (unsweetened)

Ramen Egg: Follow this recipe to prepare authentic Ramen eggs or use a regular soft-boiled egg.
Vegan Minced Meat: Heat a wok with oil. Add ginger and garlic, sauté for 2 minutes. Add vegan minced meat, and fry for another 5 minutes.
Bok Choy & Noodles: Bring a large pot of water to a boil. Wash and cut bok choy in half, blanch briefly for 2 minutes in the boiling water, then set aside. In the same pot, cook ramen noodles according to package directions. Drain, rinse with cold water, and set aside.
Ramen Broth: Mix sesame oil, tahini, rice vinegar, sugar, and chili oil in a small bowl. Divide into two ramen bowls. Add vegetable broth and soy milk to a saucepan and bring to a boil. Divide between the two bowls and stir well.
Serve: Arrange ramen noodles, minced meat, bok choy, and ramen eggs in the bowls. Decorate with sliced scallions and serve immediately!

Course🍽️Main Course

Diets🌱Vegan...

Category🍜Ramen

Cuisine🇯🇵Japanese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 116 weeks ago

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