Vegan Sesame Tantanmen (Homemade Ramen)

Ingredients

• 3 tbspAsian sesame paste
• 2 tbspsoy sauce
• 1/2 tbsprice vinegar
• 1 tbspsesame oil
• 1 tsprayu (Japanese red chilli oil)
• 250 ml (1 cup)soy milk
• 300 ml (1.5 cups)kombu dashi broth or vegetable stock
• 100 gsoy meat or tofu
• 1 tspgarlic, minced
• 1 tspginger, minced
• 1/2 tbspsoy sauce
• 1 tspsake (optional)
• 1/2 tbspmiso paste
• 1 tspred chilli oil
• 2 portionsramen noodles
• 1/2 small headcabbage, shredded
• 240 ml (1 cup)bean sprouts
• 120 ml (1/2 cup)corn
• to tastecrushed peanuts
• to tastesesame seeds
• to tastespring onions, sliced
• to tastegarlic tops, sliced
• to tastesoy sauce
• to tasterayu or red chilli oil

Instructions

1. 1

   Prepare the crumbles

   If using soy meat, soak it in hot water for 5 minutes. If using tofu, crumble it into small pieces resembling mince.

2. 2

   Fry the crumbles

   Heat a small skillet over medium-high heat with some sesame oil, 2 cloves of minced garlic and ginger. Add the soy or tofu crumbles, then the sake, soy sauce, miso paste and red chilli oil. Fry for around 3–5 minutes, until slightly crisp.

3. 3

   Steam the vegetables

   Slice the vegetables and steam them for around 3 minutes.

4. 4

   Cook the noodles

   Bring a medium pot of water to the boil and cook the ramen according to the packet instructions, around 5 minutes.

5. 5

   Make the paste

   In a bowl, combine all the soup-base ingredients except the soy milk and broth, stirring until they form a paste.

6. 6

   Heat the broth

   Warm the soy milk and vegetable stock over medium-low heat. As soon as bubbles begin to appear, turn the heat to low and whisk in the paste until it dissolves.

7. 7

   Assemble the bowls

   Divide the cooked noodles between bowls and pour half the broth into each. Top with the fried soy or tofu mince, vegetables, additional garnishes and chilli oil.

What is tantanmen?

Tantanmen is a Japanese ramen style inspired by Sichuan dan dan noodles, commonly served with a savoury, chilli-laced broth and a minced topping. This version uses sesame paste and plant-based milk for a creamy vegan soup, with tofu or soy meat adding a hearty contrast.

Sesame, miso and soy sauce build a deeply savoury base, while vegetables and fresh garnishes bring crunch and brightness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 30g protein, 95g carbs, 40g fat.

Most of the carbohydrates come from the ramen noodles and corn, while sesame paste, sesame oil and peanuts contribute much of the fat. Tofu or soy meat provides the main protein, with soy milk adding more. For a more balanced plate, serve a generous amount of the cabbage and bean sprouts alongside the noodles.

Build the sesame broth

Sesame paste: stir it together with the soy sauce, vinegar, sesame oil and rayu until smooth. Mixing these ingredients into a paste first helps them blend into the liquid evenly.

Soy milk and stock: warm them gently, then whisk in the paste once the liquid is hot. Keep the heat low as the broth comes together rather than letting it boil.

Choose the topping

Tofu: crumble it finely so it can brown in small pieces and catch the seasoning. Pressing it beforehand can help remove excess moisture, though the method does not require it.

Soy meat: soak it in hot water for 5 minutes as directed, then fry it with the aromatics and sauce mixture. Both options are ready when the crumbles are slightly crisp.

Keep the noodles springy

Cook the ramen in a separate pot according to its packet directions, around 5 minutes in this recipe. This keeps the noodles from sitting in the broth while you finish the toppings.

Drain them and assemble promptly so they stay pleasantly springy rather than becoming soft in the hot soup.

Time the vegetables

Steam the sliced vegetables for around 3 minutes, just long enough to take the raw edge off while retaining some bite. Cut the cabbage into shreds so it cooks at a similar pace to the other toppings.

Since noodles, vegetables and broth are handled separately, have the bowls and garnishes ready before assembling.

Finish and serve

Divide the noodles and broth evenly between two bowls, then add the crumbles and vegetables. Peanuts, sesame seeds, sliced spring onions and garlic tops provide extra crunch and freshness.

Add soy sauce or rayu at the table if you want to adjust the seasoning or heat in each bowl.

Recipe notes & tips

• Whisk the broth paste thoroughly so no streaks of sesame paste remain.
• Keep the soy milk and stock at a gentle heat once you start to see bubbles.
• Fry the crumbles until slightly crisp for a more distinct texture against the broth.
• Steam the vegetables for around 3 minutes to keep some bite.
• Check the ramen packet directions, as cooking time can vary by noodle type.
• Set out the garnishes before assembling so the noodles do not wait in the broth.

Variations

• Use tofu: crumble it finely for a soft, readily available topping.
• Use soy meat: soak it in hot water for 5 minutes before frying.
• Adjust the heat: add more or less rayu to suit your preference.
• Change the greens: replace the cabbage with another sliced vegetable that steams quickly.
• Add crunch: scatter crushed peanuts and sesame seeds over the finished bowls.
• Skip the sake: leave it out if you prefer, as it is listed as optional.

Common mistakes to avoid

• Boiling the broth: high heat can make the soy milk less smooth; lower the heat when bubbles appear.
• Adding paste straight to liquid: it may be harder to disperse; combine the paste ingredients first.
• Soft crumbles: fry them until slightly crisp, around 3–5 minutes, as directed.
• Overcooking the vegetables: steam them for around 3 minutes so they retain some texture.
• Leaving noodles in the pot: drain and assemble them promptly to avoid softening.
• Uneven portions: divide both the broth and toppings between the two bowls.

How to store

For best texture, store leftover broth, noodles and toppings separately in airtight containers in the fridge and use within 3 days. Reheat the broth gently on the hob, warm the toppings, and cook fresh noodles if possible; cooked noodles can be briefly reheated in hot water.

Frequently asked questions