By thefoodietakesflight.com
Vegan Tantanmen (Ramen Recipe)
Instructions
Prep:10minCook:20min
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.
Updated at: Wed, 31 Jan 2024 18:45:34 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
44
High
Nutrition per serving
Calories808.3 kcal (40%)
Total Fat33.9 g (48%)
Carbs94.8 g (36%)
Sugars10 g (11%)
Protein33.9 g (68%)
Sodium2507.7 mg (125%)
Fiber9.2 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
200gextra firm tofu
drained and mashed
1 tspminced garlic
1 tspminced ginger
1 ½ Tbspsoy sauce
1 ½ tspchili sauce
I used sriracha
1 tspdark mushroom soy sauce
for colour, optional
2 servingsdry ramen noodles
or instant ramen bricks
3 piecesbokchoy
or other vegetables
mushrooms
Sautéed, optional
2green onions
makes 1/2 cup sliced
2 clovesgarlic
minced
½ tspszechuan peppercorns
optional but highly recommended
2 TbspAsian sesame paste
1 Tbsppeanut butter
1 Tbsprayu
japanese chili oil, or toasted sesame oil
1 tspsriracha
or other chili sauce
1 Tbspsoy sauce
2 cupswater
or vegetable broth
1 cupsoy milk
or other plant-based milk like oat
1vegetable cube
if using water
¼ tspsalt
to taste
¼ cupscallions
chopped, or leeks Sesame seeds, for topping, optional
layu
More, japanese chili oil, or toasted sesame oil
Instructions
View on thefoodietakesflight.com
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