There is a vegan restaurant at Tokyo main station called T’s Tantan. They have this amazing Japanese tantan soup that makes me get on a train through half the city, walk forever through the giant station and even buy a ticket for a train I don’t take, to get to the area where the restaurant is.
And every time again I come to the conclusion that this delicious, slightly spicy noodle soup is absolutely worth the effort.
They were so kind to draw the ingredients on the wall, so I managed to create a recipe for a ramen soup very similar to the one at T’s Tantan.
I have decided to use veggie broth, because everyone has that at home and I wanted to make it easier. Feel free to use Japanese Dashi.
Ingredients for the Tantan soup not everyone knows
- Mirin is a sweet Japanese rice wine mainly used for cooking, teriyaki sauce for example
- Miso Shiro is a mild soy paste that contains a lot of beneficial bacteria, which would be destroyed when boiling it. That’ s why it only goes into the soup once it’s not boiling anymore
- Tahini is a ground sesame paste, you can grind it yourself in a mortar, which is what I did when I started making this soup, but it is so much work and so I just buy it now
- Chili oil is spicy and orange. You can easily make it yourself with this recipe
- Bok Choy is a bit like spinach or Swiss chard. For the soup I recommend mini bok choy for space reasons. I fry it a little, add it to the soup and drizzle it with chili oil
Tantan men, as this soup is called in Japanese, was inspired by the Chinese dish dandan noodles which I once tried in a Szechuan restaurant in Hamburg and was almost unable to finish it because it was so spicy!
The Japanese version is not that spicy, but feel free to add as much chili and chili oil as you like 🙂
JAPANESE TANTAN SOUP
- 1 cup textured soy protein 75 g
- 1 cup veggie broth 240 ml
- 1 scallion white part, chopped
- 1 tablespoon ginger chopped
- 1 garlic clove chopped
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 2 cups veggie broth 480 ml
- 1/2 teaspoon sugar
- 1/4 cup tahini 55 g
- 1/4 cup peanut butter 55 g
- 1 tablespoon soy sauce
- 2 tablespoons mirin
- 1 teaspoon paprika
- 1/2 cup oat or soy milk 120 ml
- 1 tablespoon miso shiro
- 200 g ramen noodles 7 oz
- 2 baby bok choy outer leaves removed, cut in halves
- sesame seeds
- chili oil
- chili flakes or strings
- scallion green part, cut
- Combine the soy protein with the 1 cup of veggie broth and stir.
- Heat water for noodles.
- Sauté garlic, ginger and white part of scallion in a little plant oil in a skillet. Add the soy protein, 1 tablespoon of soy sauce and one tablespoon of ketchup and roast at moderate to high heat, stir frequently.
- Combine 2 cups of veggie broth, 1/2 teaspoon sugar, 1/4 cup tahini, 1/4 cup peanut butter, 1 tablespoon soy sauce, 2 tablespoons mirin and 1 teaspoon paprika in a small pot and bring to a boil.
- Switch off the heat and stir in 1/2 cup of plant milk and 1 tablespoon miso shiro.
- Cook noodles according to instructions. Move the soy protein to the sides of the skillet and put the bok choy face down in the middle. Roast for about 3 minutes.
- Turn the bok choy to roast a little from the other side.
- Drain the noodles and put them into two bowls, add soup, soy protein and bok choy.
- Garnish with sesame seeds, chili oil, chili flakes or strings and green part of scallion.
You might also be interested in
This easy, quick vegan recipe for spaghetti with lentil bolognese are one of the…14. July 2021
I first noticed lemongrass at vegan restaurant MyThai in Boston and I was blown…11. May 2021
Whenever I cook rice, I make twice the amount, because the leftover rice is…4. April 2021