Vegan tantanmen Auto translated

Easy 11 December 2023
Preparation time
10 min
Cooking time
30 min

Embrace the cold season with this vegan, heart-warming ramen soup. Our ramen broth makes it possible.

2 tbsp. Peanut butter or tahini
2 tbsp. Rice vinegar
1 tbsp. Crispy chilli oil
70 g KoRo soy shreds fine
1.5 Tsp. grated garlic
1.5 Tsp. grated ginger
2 tbsp. Soy sauce
1 Doubanjiang (Chinese spicy bean paste), alternatively gochujang or sambal oelek
1 glass KoRo Ramen broth (720 ml)
250 ml Soy drink
2 Baby pak choi, halved lengthwise
400 g precooked ramen noodles
2 Spring onions (only the green part), finely sliced
1 large nori sheet, cut into 4 squares
1 Schuss Crispy chili oil to garnish
  • Step 1/6

    Mix all the ingredients for the base (peanut butter, rice vinegar and crispy chili oil) in a bowl.

  • Step 2/6

    Briefly soak the soy shreds in a little boiling water and strain off any excess water.

  • Step 3/6

    Briefly fry the ginger and garlic in a little oil in a pan, add the soy slices and fry for 2-3 minutes. Deglaze with soy sauce and optional sherry or wine, stir in the doubanjiang, simmer briefly and set aside.

  • Step 4/6

    Cook the noodles according to the packet instructions. Halve the pak choi and place in boiling water for approx. 1 minute. Set both aside.

  • Step 5/6

    Heat the ramen stock in a pan and add the soy drink. Then pour into the bowl with the base and stir well. Add the noodles and pak choi and place the soy vermicelli on top.

  • Step 6/6

    Garnish with spring onions and sesame seeds.

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