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 soup is worth the effort.
They were so nice to draw the ingredients on the wall, so I managed to create a tantan soup recipe at home very similar to the one at T’s Tantan.
Update April 2020: meanwhile the way I make my soup has changed a little. I cut the bok choy in halves and roast it in the skillet at the end with the soy meat for a minute or two, then drizzle it with chili oil. That is so delicious!
Recipe for the Japanese Tantan Soup
Serves 2, about 40 minutes
Ingredients for the soup
2 cups vegetable stock (480 ml)
1/2 cup oat- or soy milk (120 ml)
1 tablespoon miso shiro*
1/2 teaspoon sugar
1/4 cup ground sesame seeds or tahini* (55 g)
1 tablespoon soy sauce
2 tablespoons mirin*
1/4 cup peanut butter (55 g)
1 teaspoon paprika powder
a pinch of chili
for the soy protein
white part of scallion
1 garlic clove
1 tablespoon chopped ginger
1/3 cup textured soy protein (15 g)
1 teaspoon soy sauce
1 teaspoon ketchup
How to make the Japanese Tantan Soup
Heat water for the soy protein.
Chop the scallion, separate white part and green part.
Put the soy protein in boiling water and simmer for a few minutes.
In the meantime you can either grind sesame seeds into a fine paste in a mortar*
or just use tahini instead:
Drain soy protein.
Heat water for the noodles.
In the meantime sauté ginger, white scallion and garlic in a skillet, then add the soy protein, ketchup and soy sauce, cook at moderate heat until brown.
Cook noodles according to instructions and set aside.
Combine veggie broth, water, sesame paste, peanut butter, sugar, soy sauce, paprika powder and mirin in a small pot, bring to a boil, then remove from heat and add chili, soy- or oat milk and miso.
Arrange the noodles and the bok choi leaves in two bowls and pour the soup in. Put the soy protein on top in the middle. Garnish with green scallions, chili strings and sesame seeds.
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 🙂
Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.
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