Spicy Vegan Ramen with Plant-Based Ground (Tantanmen-Style)

This spicy vegan ramen is a tantanmen-style bowl: a creamy sesame-miso broth with chili oil, topped with crispy, savoury plant-based ground. It takes about 30 minutes and makes 4 bowls, or 2 big ones.

Tantanmen is traditionally topped with spicy ground pork, so the ground isn't an add-on here. It's the star. We use our Natural Plant-Based Ground, browned until crispy and seasoned with garlic, ginger and chili.

Prep: 10 minutes · Cook: 20 minutes · Total: 30 minutes · Serves: 4 (or 2 big bowls)

What is vegan ramen?

Vegan ramen is a ramen bowl made entirely from plants: a vegetable-based broth, egg-free noodles and plant-based toppings.

This one leans spicy and rich. The broth gets its body from sesame and miso, its heat from chili oil, and its savoury crunch from a skillet of plant-based ground on top.

How do you make vegan ramen broth creamy?

Three things do the work here:

• Tahini or sesame paste brings a nutty, rich base.
• Miso adds salty, savoury depth.
• Coconut milk, or any unsweetened plant milk, at the end makes it silky.

Whisk the tahini and miso with a ladle of hot broth first, then stir it back into the pot. That keeps it smooth instead of lumpy. Keep the pot at a gentle simmer once the plant milk goes in.

Ingredients

Crispy ground topping

• 1 pack (300 g) Natural Plant-Based Ground
• 1 tbsp neutral oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 to 2 tsp chili flakes
• 1 tbsp soy sauce or tamari

Sesame-miso broth

• 1 tbsp neutral oil
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 4 cups (1 L) vegetable broth
• 1/4 cup (60 g) tahini or Chinese sesame paste
• 2 tbsp white miso
  
• 1 to 2 tbsp chili oil, plus more to serve
• 1 cup (250 ml) canned coconut milk, or any unsweetened plant milk

Bowls

• 4 portions ramen noodles (about 300 g dried)
• 4 baby bok choy, halved
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds
• Optional: a soft-boiled vegan egg alternative

Cooking for a crowd? Double everything and use two packs of ground.

Instructions

1. Start the broth. Heat 1 tbsp oil in a large pot over medium heat. Add the garlic and ginger and cook for 1 minute, until fragrant. Pour in the vegetable broth and bring it to a simmer.
2. Make it creamy. In a bowl, whisk the tahini and miso with a ladle of the hot broth until smooth. Stir it back into the pot, then add the plant milk and chili oil. Keep it at a gentle simmer while you make the topping.
3. Brown the ground. Heat 1 tbsp oil in a large skillet over medium-high heat. Add the ground and break it up with a wooden spoon. Cook for about 5 minutes, stirring only now and then, until it's browned at the edges and crumbly. Less stirring means more crispy bits.
4. Season the topping. Push the ground to one side, add the garlic, ginger and chili flakes, and cook for 1 minute. Stir everything together, then add the soy sauce or tamari and take it off the heat.
5. Cook the noodles and greens. Cook the noodles according to the package. Add the bok choy to the same pot for the last 1 to 2 minutes. Drain.
6. Build the bowls. Divide the noodles and bok choy between bowls. Ladle over the hot broth and pile the crispy ground on top. Finish with green onion, sesame seeds and an extra drizzle of chili oil.

Can you make it gluten-free?

Yes, with a few swaps. Our Natural ground is gluten-free and soy-free, but the bowl as written isn't. Ramen noodles are usually made with wheat, soy sauce has soy and often wheat, and most miso is made from soy.

For gluten-free and soy-free:

• Use rice ramen noodles.
  
• Use chickpea miso.
• Check the labels on your broth, chili oil and plant milk.

How do you store leftover ramen?

Store the topping, broth and noodles separately so the noodles don't go soft.

• Crispy ground topping: airtight container in the fridge for up to 5 days, or the freezer for up to 3 months. Reheat in a hot pan to crisp it back up. (How to Cook Plant-Based Ground Meat)
• Broth: airtight container in the fridge. Reheat gently and whisk before serving.
• Noodles: best cooked fresh. They only take a few minutes.

FAQ

Is ramen vegan?
Not usually. Many ramen broths are made with pork, chicken or fish, and some noodles contain egg. This bowl uses vegetable broth and plant-based toppings. Check your noodle label for egg.

What's tantanmen?
Tantanmen is the Japanese ramen take on Sichuan dan dan noodles. It's known for a sesame-rich broth, chili oil and a spicy ground meat topping. Here, plant-based ground takes that spot.

How spicy is it, and how do I tone it down?
As written, it's a medium-hot bowl. For less heat, use 1 tsp chili flakes and 1 tbsp chili oil, add a little more plant milk, and let everyone add extra chili oil at the table.

Can I make the topping ahead?
Yes. Brown and season the ground, then keep it in an airtight container in the fridge for up to 5 days. Reheat it in a hot pan right before serving so it crisps up again.

What can I use instead of tahini?
Chinese sesame paste works the same way. For a sesame-free bowl, try sunflower seed butter. It's a little sweeter, so taste and adjust the miso and soy sauce.

What else can I make with plant-based ground?
Try our High-Protein Vegan Korean Beef Bowls. Want all three flavours to play with? The Box of Plant-Based Meat has two packs each of Natural, Italian and Chorizo.