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–+ servings
vegan Japanese Tantan Soup/ Nina Bolders Food Photography

JAPANESE TANTAN SOUP

You can make a yummy vegan Japanese Tantan soup yourself - almost like in Tokyo!
5 from 3 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course mains, Recipes
Cuisine Japanisch
Servings 2 servings

Recommended Equipment

measuring spoons*
measuring cup*
kitchen scales*
knife*
cutting board*
mini food processor*
saucepan*
small saucepan*
colander*
frying pan*
spatula*

Ingredients
  

For the "meat"

  • 1 scallion
  • 1 tablespoon ginger, roughly chopped
  • 1 tablespoon tomato paste
  • 1 smoked tofu, roughly chopped
  • 1 garlic clove, minced
  • 1 tablespoon soy sauce

for the soup:

  • 500 ml vegetable broth
  • 2 tablespoons tahini
  • 2 tablespoons peanut butter
  • 1 tablespoon soy sauce
  • 2 tablespoon mirin
  • 1 teaspoon paprika powder
  • 100 ml unsweetened plant-based milk
  • 1 tablespoon white miso

for the other toppings:

  • 200 g mie noodles
  • 2 mini bok choy washed, cut in halves, outer leaves removed
  • 1 tablespoon sesame seeds
  • Chili oil

Instructions
 

  • First, prepare all the ingredients in the quantities required for the recipe. This makes cooking much more relaxed and ensures you don't forget anything. This is especially important for this recipe because all three components are prepared simultaneously, so everything needs to be ready.
  • Cut the green part of the scallion into slightly diagonal rings and set them aside in a small bowl; we will need them later.
  • Place the white part of the scallion, ginger, and tomato paste into a food processor and chop well, then add the smoked tofu and pulse until chopped. You don't want to chop the tofu too finely.
  • Heat some vegetable oil in a pan and sauté the tofu mixture over high heat for about three minutes.
  • In a separate small saucepan, mix vegetable broth, sugar, tahini, peanut butter, 1 tbsp soy sauce, mirin, and paprika powder. Bring to a boil.
  • Add the minced garlic to the tofu mixture, stir well, and reduce the heat. Deglaze the tofu mixture with 1 tablespoon of soy sauce and continue to cook over moderate heat, stirring occasionally.
  • In the meantime, bring a saucepan with salted water to a boil for the noodles.
  • Transfer the tofu mixture to a small bowl and set it aside. Add a little more oil to the pan and increase the heat again. Place the bok choy halves with the cut side down in the center of the pan and sauté for about 3 minutes.
  • Cook the noodles in boiling water according to the package instructions.
  • Once the soup has come to a boil, turn off the heat and add the plant-based milk and then the white miso. Stir well.
  • Flip the bok choy over and sauté for a little longer on the other side
  • Drain the noodles and divide them into two bowls. Pour the soup over them, add the tofu mixture to one side, and the bok choy to the other side. Decorate with chili oil, sesame seeds, and the green part of the scallion.

Notes

In the original version, I prepared the "meat" with textured soy protein. For that, you'll need 75 g of textured soy protein and 240 ml (1 cup) of vegetable broth. Simply mix them, let them sit for a few minutes, and then add them to the pan instead of the tofu along with finely chopped ginger, the white part of the spring onion, and tomato paste. You won't need a food processor for this variation.
Keyword Japanese, soup
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