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Craving something bold, spicy, and ultra comforting? This Vegan Tantanmen Ramen is everything you love about rich Japanese ramen with a nutty, Sichuan-inspired twist – completely plant-based. The broth is creamy from tahini, full of umami from miso and soy, and has just the right amount of heat thanks to chilli oil. It’s the kind of slurp-worthy bowl that feels like a hug, and the best part? You can make it at home with simple ingredients and no fancy equipment – honestly just a stick blender really!
Why you’ll love this vegan ramen recipe
- Creamy, spicy, umami-packed broth – bold flavours without any meat or dairy
- Quick and weeknight-friendly – comes together in under 30 minutes!
- Satisfying and nourishing – thanks to protein-rich vegan mince or tofu, peanut butter, nutritional yeast flakes, sesame paste and miso
- Customisable toppings – make it as simple or loaded as you like
- Comfort food, elevated – like your fave ramen bar, but homemade
- Fully plant-based – no compromises on taste or texture
- Gluten-free adaptable – just use GF noodles and tamari sauce instead of traditional soy sauce
Ingredients you’ll need
- Unsweetened soy milk
- Vegetable broth or stock
- Chinese sesame paste (or tahini)
- Peanut butter
- White miso paste
- Nutritional yeast flakes
- Soy sauce
- Chilli oil
- Dried ramen noodles
- Sesame oil
- Ginger
- Garlic
- Bean sprouts
- Corn kernels
- Pak choy
- TVP or vegan mince
- Vegan mushroom oyster sauce
- Spring onions
- Bamboo shoots
- Sesame seeds
- Salt
How to make vegan tantanmen ramen
Start by mincing your garlic and ginger – about a clove or two of garlic and a thumb-sized piece of ginger works well. Sear them off in a splash of toasted sesame oil in a fry pan over medium heat until they’re fragrant and lightly golden. This step brings out all that deep, savoury flavour. Once sautéed, toss them into a blender along with all your broth ingredients – sesame paste or tahini, peanut butter, soy sauce, miso paste, chilli oil, veggie stock, a spoonful of nutritional yeast flakes and a splash of plant milk. Blend until super creamy and smooth – you want that broth to be rich, silky, and full of umami.
Now, boil the kettle and pour the boiled water over your TVP mince in a bowl – just enough to cover it. Let it soak for about 5–10 minutes until it rehydrates and fluffs up. Drain off any excess water, then fry the TVP in the same pan you used earlier with a drizzle of sesame oil, a splash of vegan oyster sauce, and a pinch of salt. Cook it down until the mince is golden and a little crisp on the edges – this is your flavour-packed “meaty” topping. You might like to add a drizzle of chilli oil if you like even more flavour and spice.
While that’s going, slowly heat your broth in a pot over low heat. Don’t let it boil – just warm it gently to keep everything creamy. If you heat it too quickly it can cause the mixture to split. Meanwhile, chop your pak choy and prep any other toppings you like including mushrooms, corn, tofu, spring onions etc. Set them aside.
Boil the kettle again and soak or cook your ramen noodles according to packet instructions – just until they’re al dente, as they’ll soften more once the broth hits. You can get wok-ready noodles that make this step even quicker too!
Pop the noodles into your serving bowls, ladle over the hot broth, and layer on your toppings. Finish with a drizzle of chilli oil, some finely sliced spring onions and a sprinkle of sesame seeds. Slurp away!
If you can’t find Chinese sesame paste, don’t stress – tahini is a great substitute. It’s a bit more bitter, so you can mellow it out with a small splash of maple syrup or extra miso. Smooth peanut butter also works well and adds a creamy, nutty richness. You can even mix tahini and peanut butter to get a flavour that’s closer to traditional Chinese sesame paste.
Nope, you definitely don’t have to use TVP in this ramen! It’s a great high-protein, budget-friendly option that mimics that crumbled pork texture, but there are plenty of other ways to get a similar vibe. You could use finely chopped mushrooms (like shiitake or oyster), pan-fried crumbled tofu, or even tempeh. Just season well with things like soy sauce, vegan oyster sauce, sesame oil, and a pinch of sugar to bring that umami-packed savoury depth.
Your vegan tantanmen ramen can be made gluten-free with a few simple swaps:
Soy sauce – Use tamari or a certified gluten-free soy sauce.
Vegan oyster sauce – Choose a gluten-free version (some contain wheat).
Ramen noodles – Use gluten-free ramen or substitute with rice noodles or soba made from 100% buckwheat.
If you make those substitutions, then yes – your vegan tantanmen ramen will be gluten-free!
The spiciness of your Vegan Tantanmen Ramen broth is mild-to-moderate, with a gentle kick that warms you up without overwhelming the creamy sesame flavour with the inclusion of a chilli oil. You can always add less or add more, depending on your preference and tolerance.
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Vegan Tantanmen (Ramen Recipe)
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This Vegan Tantanmen Ramen is rich, creamy, and full of bold umami flavours with just the right kick of heat. It’s the ultimate plant-based comfort bowl, topped with crispy TVP mince, fresh greens, and a silky sesame-miso broth.
Ingredients
- Sesame-Miso Broth
1 cup Unsweetened Soy Milk
2.5 cups Vegetable Broth or Stock
1 tbsp Nutritional Yeast Flakes
2 tsp Natural Smooth Peanut Butter
1 tbsp White Miso Paste
1 tsp Fresh Ginger, minced
2 Garlic Cloves, minced
1 tbsp Chinese Sesame Paste or Tahini
1 tsp Sesame Oil
1 tsp Soy Sauce
1 tsp Chilli Oil
- Vegan ‘Pork’ Mince
1/4 cup Dried TVP
1 tsp Sesame Oil
1 tsp Vegan Mushroom Oyster Sauce
Salt, to taste
Chilli Oil (optional)
- Toppings
2 Baby Pak Choy, quarterd
1/3 cup Corn Kernels
1/2 cup Bean Sprouts
1/4 cup Bamboo Shoots
2 Spring Onions, sliced
Sesame Seeds, to garnish
Chilli Oil, to drizzle
Directions
- Mince the garlic and ginger. Sear in sesame oil over medium heat until fragrant.
- Transfer to a blender with all broth ingredients listed above. Blend until smooth and creamy.
- Boil the kettle and pour hot water over the TVP to rehydrate. This should take 5 or so minutes. Set aside.
- Once soft, drain and pan-fry the TVP in sesame oil with vegan oyster sauce and a pinch of salt. Cook until golden and caramelised.
- Warm the broth gently in a saucepan over low-to-medium heat. Ensure you don’t over boil the broth because this can cause the mixture to split and burn. While it heats, chop baby pak choy and prepare toppings including slicing spring onions.
- Cook ramen noodles in boiling water until just tender as these will continue to cook once the hot broth is poured over. Divide noodles into bowls.
- Pour over hot broth. Top with baby pak choy, TVP mince, and other toppings.
- Finish with chilli oil, spring onions, and sesame seeds.
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