There is a vegan restaurant at Tokyo main station called T’s Tantan. They have this amazing 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 similar soup at home …
FOR TWO SERVINGS YOU NEED:
for the soup:
2 teaspoons vegetable broth
2 cups water (480 ml)
1/2 cup oat- or soy milk (120 ml)
1 teaspoon miso shiro*
1 teaspoon sugar
1/4 cup ground sesame seeds or tahini* (40 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:
oil
1/2 scallion
1 garlic clove
1 tablespoon ginger
1/3 cup textured soy protein (15 g)
1 tablespoon soy sauce
1 tablespoon ketchup
and
7 oz ramen noodles (200 g)
1/2 scallion
2 bok choi
chili strings*
sesame seeds
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 grind sesame seeds into a fine paste in a mortar*
or just use tahini:
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, sesame paste, peanut butter, soy sauce, paprika powder and mirin, 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.
PRINT RECIPE:
Ingredients
- 2 teaspoons vegetable broth
- 2 cups water (480 ml)
- 1 scallion
- 1/2 cup oat- or soy milk (120 ml)
- 1 teaspoon miso
- 1 teaspoon sugar
- 1/4 cup sesame seeds, roasted and ground or tahini (40 g)
- 1 tablespoon soy sauce
- 2 tablespoons mirin
- 1/4 cup peanut butter (55 g)
- 1 teaspoon paprika powder
- a pinch of chili
- 7 oz ramen noodles (200 g)
- oil
- 1 garlic clove
- 1 tablespoon ginger
- 1/3 cup textured soy protein (15 g)
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 2 bok choi (outer leaves removed)
- chili strings
- sesame seeds
Instructions
- 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 grind sesame seeds into a fine paste in a mortar (optional).
- 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, sesame paste, peanut butter, soy sauce, paprika powder and mirin, 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.
This is not a sponsored post.
Do you like this recipe? You can pin it on Pinterest by clicking the red button below.
You love Japan or are planning to go there? Check out my blogpost Where I ate as a vegan in Tokyo and have a look at my Pinterest Board VEGAN IN TOKYO/ JAPAN
Variation with gyozas and sweet potatoes instead of bok choy and textured soy protein
Amazing! I’ve been trying to recreate this soup since visiting Japan and this recipe is perfect! Thank you.
Oh, so happy to hear that! Thanks 🙂
Omg!! I came back from Japan last month and today I was cravinnggggg T’s Golden Tan Tan and I was searching everywhere to try find one that sounded similar and then I came across your blog and you have the exact one I’m looking for ! 😍😍 Bless you I’m so stoked, trying it out today!!
Hi Jem, thank you so much! Hope you’ll enjoy it 🙂