Description
A delicious vegan version of the traditional tantanmen ramen, featuring rich sesame and spicy flavors.
Ingredients
Scale
- 200g ramen noodles
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 200g mushrooms, sliced
- 1 tablespoon soy sauce
- 2 tablespoons tahini
- 1 tablespoon chili paste
- 500ml vegetable broth
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Cook the ramen noodles according to package instructions.
- In a pot, heat sesame oil over medium heat.
- Add garlic and ginger, sauté for 1 minute.
- Add mushrooms and cook until soft.
- Stir in soy sauce, tahini, and chili paste.
- Pour in vegetable broth and bring to a simmer.
- Add cooked noodles to the broth and mix well.
- Serve hot, garnished with green onions and sesame seeds.
Notes
- Adjust chili paste to your spice preference.
- Use any vegetables you like.
- Leftovers can be stored in the fridge for 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan tantanmen ramen, vegan ramen, plant-based ramen