There’s a restaurant here in Oahu that serves the most delicious tan tan ramen I have ever tasted. The name is Goma Tei, with two branches, one in Honolulu at The International Market Place and the other inside the Pearlridge Mall in Aiea. Except for one thing, while the menu says it’s vegetable tan tan, you have to request it to be veganized. Meaning, use plain water instead of their meat-based broth and if luck stalks you, the server will take it up a notch by offering you glass noodles. Every time we go to either branch, I’d always tell hub that I wish we had something like this closer to home so we don’t need to drive whenever I’m “feeling tan tan”.
But come to think of it, I’d rather make my own and flavor it my way, eat it my way, any time I crave for it, right? I can confidently say that I nailed the taste with the ingredients below.
Tan Tan Ramen is part Chinese, part Japanese cuisine. I bought the miso paste and tahini sauce at Amazon and the rest of the ingredients at a local supermarket. Here’s a very simple recipe for you!
Comfort food for cooler months ahead. Easy-to-find ingredients. Easy-to-prepare. Spend more quality time with the family over a delicious bowl of tan tan ramen.
- 1 pack organic buckwheat noodles
- 3 cups water or vegetable broth
- 2 heads bok choy
- 1 pack mushrooms
- 1 tbsp sesame oil
- 2 tbsp tahini
- 2 tbsp miso paste
- 6 tbsp liquid aminos (or vegan soy sauce)
- 2 tbsp rice vinegar
- 1 whole carrot, peeled and sliced
- 1/2 tsp chili flakes optional
- 1 stalk onion green, diced or sliced
Cook noodles per package instructions.
Saute mushrooms and carrots in sesame oil.
Add vegetable broth.
Mix tahini, followed by miso paste. Simmer.
Add liquid aminos and rice vinegar. Simmer.
Add bok choy. Add cooked noodles.
Top with green onion and/or chili flakes
22 thoughts on “Vegan Tan Tan Ramen Recipe”
YUMMY! Thank you so much for the recipe! This looks and sounds absolutely delicious, and I think that I have most of the ingredients right now!
Thanks much! Feel free to season your way
Could you just cook the noodles in the water or broth, or would that add too much starch to the soup? Looks like a great recipe! I think I have everything but the tahini sauce and the bok chop right now.
Yes, you have to cook separately and serve when soup is ready. Soup will turn starchy when left with noodles prolonged time. I got the bok choy from Safeway. It’s my fave vegetable!
I’ve never had real ramen before! I know that there’s a restaurant about an hour away that specializes in it but now I can just follow your recipe!
There’s a real ramen recipe but this one is a fusion between Japanese and Chinese. I like tan tan better coz its sesame based versus the real ramen which in most cases have a lot of shoyu
Thanks for sharing! My husband loved ramen so he’ll be thrilled when I make this one for him!
Feel free to adjust the taste to his and you’re liking
Hmm yummy recipe!
We have a nearby restaurant that makes great ramen soups. I know you are vegan but my husband likes their one with duck. It wouldn’t be hard to get all those ingredients locally for me.
Thank you for sharing the recipe, Kath! I love trying different ramen flavors.
I’m so glad that the noodles used are buckwheat and not wheat! Can I skip the soy sauce altogether (soya allergy)?
Yes you can. Season it your way. I’ll try without it next time
Oooh… I’m going to try this recipe. I never would have thought to use Buckwheat noodles… that’s awesome.
This looks yummy!
I love how Japanese food is so easy to find in Hawaii! I am going to Japan next month and look forward to gorging on all the noodle dishes!
So excited for you! Top tourists here in Hawaii are from Japan.
We’ve been starting to make a healthy ramen noodle soup using bone broth instead, but I haven’t found a good replacement for the noodles. I’ll have to try these!
Oh this looks delicious!!! I will have to give this recipe a try. Thanks for sharing!
your photo makes this look really yummy, but I’m such a picky eater that I don’t think it’s something I’d try.
This looks / sounds really great! I’ve only made ramne once, but it’s almost cold enough to be soup season so I’ll have to remember this.