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Vegan Tantanmen (Ramen Recipe)

5 from 10 votes
Noodles in a rich, sonewhat creamy, and flavourful soup topped with umami minced ‘pork’, bok choy, mushrooms, and green onions! This bowl of vegan tantanmen is super comforting and satisfying. You'll surely love this bowl of ramen on those cold, rainy days.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Soup
Cuisine Asian, Japanese
Servings 2 bowls
Calories 469 kcal


Minced ‘pork’

  • 200 g extra firm tofu drained and mashed
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tsp chili sauce , I used sriracha
  • 1 tsp dark mushroom soy sauce for colour, optional

Noodles and Toppings

  • 2 servings bundles dry ramen noodles or instant ramen bricks
  • A few pieces of bokchoy or other vegetables
  • Sautéed mushrooms optional

Soup base

Assembling the Ramen


Minced ‘Pork’

  • See video below for a complete step-by-step.
  • Press the block of tofu to drain out excess liquid. I like to do this by wrapping the tofu in a paper towel and placing a heavy plate on top. Leave to sit for at least 10 minutes. Afterwards, crumble the tofu with your hands until it resembles minced meat.
    Extra firm tofu wrapped in a towel to drain excess water
  • Heat a large pot over medium heat. Add the sesame oil. Once hot, sauté the garlic and ginger for 3 to 4 minutes or until the garlic is lightly brown. Add in the crumbled tofu. Season with soy sauce and chili sauce. Mix the tofu well and cook over medium high heat.
  • Leave the tofu to crisp on one side, for around 3 to 4 minutes, before moving around. Leave the tofu to cook for 5 to 6 minutes, moving them around every 2 minutes, to evenly brown on all sides.
  • The tofu will slowly start to resemble minced meat as it cooks and the water evaporates. Add dark soy sauce, if using, to add to the colour.
  • Mix well and then leave to cook for another 3 to 4 minutes until golden brown throughout. Set the crumbled tofu aside.

Noodles and Toppings

  • Heat a large pot and add in water. Turn up heat to high until the water boils. Once it comes to a boil, lower heat to medium.
  • Add in the instant ramen noodles or other noodles of choice. Leave to cook until they’re half-cooked. You’ll want very chewy noodles here since they’ll continue cook once the soup is added.
  • Remove the noodles from the water and run through some cold water. Drain well and set aside.
  • In the same pot, blanch the bokchoy or other vegetables over medium high heat for 4 minutes or until slightly translucent.
  • Turn off the heat and drain the vegetables from any excess water. Set aside. Remove the water fro the pot.

Soup Base

  • Heat the same large pot used to cook the noodles to medium high heat. Add in half of the rayu or sesame oil. Once hot, add in the green onions and szechuan pepper corns, if using. Sauté over medium high heat for 3 to 4 minutes until the onions are cooked through.
  • Lower the heat to medium. Add in the sesame paste, peanut butter, soy sauce, and sriracha. Mix until they’re well combined.
  • While stirring, add in the soy milk and water or vegetable broth (plus the vegetable cube, if using water). Keep stirring over medium heat until the paste and peanut butter are diluted.
  • Season with salt, to taste. Cover the pot and leave to cook over medium high heat for 5 to 6 minutes or until it comes to a boil. Add in the remaining rayu and mix well.
  • Once it boils, lower the heat to medium. Taste the soup and feel free to adjust the seasonings based on desired taste. Mix well and then turn off heat. Cover the pot to prevent the soup from cooling too fast while you prepare the noodles and toppings.

Assembling the Ramen

  • Prepare 2 large ramen bowls. Add in 1 portion of cooked noodles to each bowl.
  • Add in half of the minced ‘pork’ over the noodles. Add in the blanched vegetables and mushrooms (if using) to each bowl.
  • Pour half of the soup in each serving. Top with the chopped scallions and sesame seeds if using.
  • Finish off with a generous drizzle of more rayu and sesame oil. Enjoy immediately while still hot!



Tahini vs. Chinese sesame paste: Tahini is made from raw sesame seeds while Chinese sesame paste is made from toasted sesame seeds. If you can find Chinese sesame paste from your local Asian store, that would yield even more fragrant results in your broth!
Vegetable broth: If using water, add 1 vegetable bouillon. If you don’t have a vegetable bouillon, you can opt to just use water and adjust seasoning based on desired taste.


Calories: 469kcal | Carbohydrates: 37g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 2066mg | Potassium: 485mg | Fiber: 2g | Sugar: 6g | Vitamin A: 609IU | Vitamin C: 12mg | Calcium: 220mg | Iron: 3mg
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