VEGAN RAMEN SPICY TAN TAN RECIPE | HOW TO MAKE TANTANMEN NOODLE BROTH (ビーガンラーメンのレシピ)

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LEARN HOW TO MAKE THE ULTIMATE VEGAN SPICY TAN TAN RAMEN RECIPE (TANTANMEN)!

LAY HO MA! You could say that this bowl of noodles changed my life and inspired me to publish the first ever vegan ramen cookbook. I absolutely adore the combination of nutty, spicy, salty, and smoky flavours this amazing bowl of ramen noodles offers. If there is one bowl of ramen you need to try – it is definitely this vegan spicy tan tan ramen recipe (also called tantanmen or tantanmein or tan tan noodles). Join me in this episode and learn how to make it! One last thing, that cashew egg has become a bit of a signature recipe. I’ve received an abundant amount of feedback regarding how incredibly real it looks – and well, it actually tastes very real too! Be sure to check the link below to learn how to make your very own vegan ramen egg step by step. Let’s begin.

Ingredients:
drizzle of olive oil
1/4 cup canned sliced bamboo
1/4 cup corn
fresh cracked pepper
1/4 cup dried wild mushrooms (rehydrated)
pinch of pink salt
1 bundle of dried ramen noodles (https://youtu.be/vPvLw5kDpm8)
2 cups veggie stock (https://youtu.be/AgvFmD6sz9I)
5g kombu
1 tbsp white sesame paste (Chinese style or tahini)
1 tsp sesame oil
1 tsp rice vinegar
1 tbsp soy sauce
1 tsp cane sugar
1 tsp + 1 tbsp chili oil (https://youtu.be/DUDKIcYltZA)
1/4 cup cashew milk (canned coconut milk will work too!)
1 stick green onion
1 tbsp korean dried chili pepper threads
1 cashew ramen egg (https://youtu.be/VG3Mo2oKILI)

Directions:
1. Bring a pot of water to boil for the noodles. In the meantime, heat up a sauté pan on medium high heat and add a drizzle of olive oil
2. Sauté the bamboo for a few minutes. Add the corn and sauté for another minute. Then, set aside
3. Mince the rehydrated wild mushrooms and sauté with a pinch of pink salt for 2-3min. Then, set aside
4. Cook the noodles in boiling water to package instructions and loosen the noodles with chopsticks occasionally (if using my handmade noodles from a previous episode, they will cook in 7min)
5. Heat up the veggie stock and kombu in the sauté pan (of in a stock pot if multiplying the recipe)
6. Add the sesame paste, sesame oil, rice vinegar, soy sauce, cane sugar, and 1 tsp chili oil to your serving bowl. Whisk to combine
7. When the broth comes to a boil, remove the kombu. Turn the heat off. When the broth is no longer boiling, add the cashew milk in while whisking
8. Pour the broth into the serving bowl. Strain out the cooked noodles and add to the bowl
9. Top the ramen with the bamboo, corn, wild mushrooms, fresh chopped green onion, Korean dried chili pepper threads, cashew ramen egg, and 1 tbsp chili oil

FREE E-BOOK + VEGAN RAMEN COOKBOOK HERE:
https://www.wilyeung.com/cookbook

If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!

Wil Yeung is a wedding and commercial photographer and videographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me on my channel for episodes on photography, entrepreneur motivation, and to learn to cook with absolute confidence!

Follow me on social media!

Photography Instagram:
https://www.instagram.com/wyphotography
Photography Facebook:
https://www.facebook.com/wilyeungphotography

Vegan Recipes Instagram: @mr_wilyeung
Vegan Recipes Facebook: fb.me/mrwilyeung

You are watching:
https://youtu.be/2DnezXrRVAQ

Comments

Wil Yeung - Cook With Confidence says:

LAY HO MA!! Thank you so much for checking out my Vegan Ramen Cookbook! I’m incredibly humbled by your support for this small cooking show in the vast YouTube community. A big thank you 🙏🏻!! For more info on the cookbook visit http://www.wilyeung.com/cookbook 👨🏻‍🍳🍜 stay tuned for new episodes every single week!

Cynthia Feick says:

That does it! I'm ordering your "Vegan Ramen Cookbook" right now. Already a committed subscriber to your amazingly well don "Wil Yeung – Cook With Confidence" channel. Thank you so much for the awesome recipes!

Tanvi Kurtarkar says:

Your recipes are amazing, just wanted to know if I could replace the soya milk with normal milk, however I understand it won’t be considered vegan.
Love your cook book, please continue making the amazing dishes that you keep producing.

Nicole Gonzalez says:

Does the taste change if we don’t have the wild mushrooms?

SRINIVASA RAO TATAVARTI says:

I don't subscribe to a lot of channels, but I had to subscribe to yours after watching just one video. I'm a vegetarian Indian with a taste for authentic Asian food. With the quality content, crisp explanation, and great presentation, I'm wondering why your channel isn't more popular. Keep up the good work, and thanks a lot!

Vasiliy Zbaratskiy says:

Right, no bamboo slices in the cupboard, but I’m going to cook anyway… noodles from scratch and all… that’s what day offs are for! 🙂

Natasha Alford says:

I’m not even a vegan and I just had to subscribe . That looks so good.

kim taehyung love says:

I've been CRAVING some ramen during the lockdown. I don't even know if I can find the ingredients but watching you cook makes me calm down a lot.

Pascal Walhof says:

" I'll be back" 😉

Teddy Valentine says:

At first I was like, ‘thats not vegan! There is an egg right there!’ But omg its an vegan egg!

Mayder Lor says:

Omg my mouth was watering watching you eat that at the end 😂 I am definitely going to try and make this next week. Thanks Wil! ♥️🙏🏼

Victor Cárdenas says:

Damn Will, yes indeed that is a piece of art. To be honest I am going to do my best to find the ingredients and make this amazing dish :D!

Lae says:

Thank you ! I love tantanmen so much, and I was always disappointed with recipes I find online. So I would never imagine I’d stumble across a good and healthier one. Take my money sir

tradotvis says:

Another banger Wil. Thank you. 🙂

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