Vegan Tantanmen Ramen by @tessbegg 🧡
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1 1/2 tbsp sesame paste (tahini)
1 tbsp soy sauce
1 tsp rice wine vinegar
1/2 – 1 tbsp chilli oil (adjust to taste)
150ml vegetable stock or vegan “chicken” stock
100ml soy milk
100g vegan mince or TVP (textured vegetable protein) or you can use mushrooms or tofu
2 tsp soy sauce
1 tsp ginger minced
1 tsp garlic minced
Sesame oil to cook
1 packet ramen noodles
Pak Choy, steamed or grilled
1. In a fry pan add the sesame oil and cook the mince or other alternatives, then season with soy sauce, ginger and garlic and cook for a further 2 mins.
2. Cook the ramen noodles according to the packet. In a bowl combine the sesame paste, soy sauce, rice vinegar and chilli oil and set aside.
3. In a saucepan combine the stock and milk over low heat until hot. Pour into the bowl with the mixed broth ingredients and gently combine. Add in the noodles and top with mince, pak choy, sesame seeds and spring onions.
[Recipe & Photography by @tessbegg]