Tantanmen Ramen (Vegan)
Tantanmen Ramen features a medium-rich broth with deep umami, a touch of nuttiness and that signature Sichuan spice. It’s topped with an aromatic tofu mushroom stir fry, chili oil bamboo shoots, and crisp baby bok choy.
Servings: 2 bowls
Ingredients
Tantanmen Ramen Broth
Simmer and steep
- 1 quart vegetable broth (1 liter) Salt-free or low salt
- 4 cloves garlic Crushed
- 3 slices ginger Large coin-sized slices
- 4 dried shiitake mushrooms Small mushrooms, 2 if large
Stir in after straining
- 1 Tablespoon red miso
- 1 Tablespoon doubanjiang See blog post for substitutions
- 1 Tablespoon Chinese sesame paste See blog post for substitutions
Stir-Fried Topping
- 3 Tablespoons peanut oil Or other neutral high-smoke-point oil
- 1/2 block soft tofu (about 8 ounces or 250 grams), cut into small cubes
- 4 fresh shiitake mushrooms stems removed, diced
- 8 ounces fresh brown mushrooms (about 250 grams) trimmed and sliced
- 4 cloves garlic minced or pressed
- 1 Tablespoon ginger minced
- 1 Tablespoon soy sauce
- 1 Tablespoon Shaoxing wine or sake or vegetable broth
- 1 teaspoon maple syrup or other sweetener
To Blanch / Boil
- 2 heads baby bok choy quartered
- 2 servings fresh ramen noodles
Garnish
- chili oil bamboo shoots to taste
- 2 scallions Sliced thinly
- chili oil to taste, see blog post above
Instructions
Get the broth simmering and steeping
- Combine all the "Simmer and Steep" ingredients listed above in a small pot. Bring to a simmer over medium heat, then reduce to low. Simmer gently for at least 30 minutes as you prepare the rest of the dish.
Boil water for the bok choy and noodles
- Bring a medium-sized pot of water to boil on another burner. You can continue to prepare and cook the rest of the dish, but when this pot does reach a boil, cover and reduce to low heat to keep it just under boiling point until you're ready to use it.
Cook the tofu-mushroom topping
- Heat the oil in a large nonstick skillet over medium-high heat (reduce to medium if the oil starts to smoke at any point). When hot, add the tofu carefully (there will be some spatter). Let the tofu sit still for 2 minutes before stirring, to develop a brown edge. Stir carefully and continue to stir-fry until about 3 sides of each piece are a medium golden brown, 5-7 minutes.
- Move the tofu to one side of the pan. Add the mushrooms and stir-fry until tender, 3-5 minutes. You can stir the tofu side occasionally as well, taking care not to break apart the cubes.
- Carefully stir the tofu and mushrooms together, then create a small space for the ginger and garlic. Add the ginger and garlic and stir fry that by itself until tender, about 2 minutes. Stir everything together.
- Add the soy sauce, Shaoxing wine, and maple syrup. Stir well and cook for anohter minute or so to reduce the amount of liquid slightly. Remove from heat and set aside.
Strain the broth and stir in the pastes
- Use a slotted spoon or mesh strainer to remove all the solid ingredients in the broth. Stir in the doubanjiang, miso, and sesame paste, making sure to dissolve them all. Add more liquid (vegetable broth or water) if a substantial amount of volume was lost during simmering. Taste the broth and stir in more miso, 1 teaspoon at a time, if not salty enough. Maintain at low heat.
Cook the bok choy and noodles
- Bring the pot of water to a full boil and add the bok choy. Remove when the bok choy is bright green and just cooked. This takes 40-60 seconds. Set aside.
- Boil the noodles according to the package instructions. This is typically 1-2 minutes for fresh noodles or longer for dried. It's OK to undercook them slightly. Remove and serve immediately when ready.
Assemble and serve
- Divide the drained noodles among the ramen bowls. Divide the broth between them, then the tofu-mushroom topping. Garnish each bowl with baby bok choy, chili bamboo shoots, green onion, and chili oil. Serve immediately.