Description
A comforting and flavorful Vegan Tantanmen Ramen featuring tender ramen noodles in a rich, spicy tahini-based broth, loaded with fresh bok choy, julienned carrots, and topped with green onions and sesame seeds. Perfect for a quick, plant-based meal that warms the soul.
Ingredients
Scale
Ramen
- 200g ramen noodles
Broth and Sauce
- 1 tablespoon sesame oil
- 1 cup vegetable broth
- 2 tablespoons tahini
- 1 tablespoon soy sauce
- 1 tablespoon chili paste
Vegetables and Garnishes
- 1 cup bok choy, chopped
- 1 carrot, julienned
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Cook Noodles: Cook the ramen noodles according to the package instructions, then drain them thoroughly and set aside to keep warm.
- Heat Sesame Oil: In a pan over medium heat, warm the sesame oil until fragrant, preparing the base for the broth and sauce.
- Prepare Sauce: Add the vegetable broth, tahini, soy sauce, and chili paste to the pan. Stir well to combine into a smooth, flavorful sauce.
- Cook Vegetables: Add the chopped bok choy and julienned carrots to the sauce. Cook until the vegetables become tender but still retain a slight crunch.
- Combine Noodles and Sauce: Add the cooked noodles into the pan with the sauce and vegetables. Toss everything together to ensure the noodles are fully coated with the rich broth.
- Serve: Dish out the ramen into bowls and garnish generously with sliced green onions and a sprinkle of sesame seeds for added texture and flavor.
Notes
- For extra protein, consider adding tofu or your favorite plant-based protein.
- You can adjust the chili paste amount depending on your preferred spice level.
- Use gluten-free ramen noodles to make this recipe gluten-free.
- Freshly chopped cilantro or a squeeze of lime can add extra brightness if desired.
