Tantanmen Ramen

4.5
2
Notes
20 mins cook
Here's our vegan take on a Japanese interpretation of Dan Dan Noodles. The spicy, creamy, nutty broth is everything.
Sophie Wyburd

Sophie Wyburd

IMG 0054 1
Serves
4
FOR THE TARE
Tahini
Chilli Oil
Soy Sauce
White Sugar
FOR THE TOFU
Firm Tofu
Garlic
Ginger
Dark Soy Sauce
Soy Sauce
Mirin
Chilli Oil
FOR THE BROTH
Water
Soya Milk
Miso Paste
Soy Sauce
Pak Choi
Spring Onions
Ramen Noodles
Vegetable Oil

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    Notes
    (2)

    M
    Mehar C.
    a month ago
    Just ok - wasn’t that flavourful imo
    J
    Josh B.
    2 months ago
    Great! Simple and quick to make - we love making tofu this way and the broth is super tasty too. Will definitely make again!

    Sophie Wyburd

    Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024. Photo credit: Stuart Simpson

    Sophie Wyburd
    View Chef profile

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