Looking for a warming soup dish for the cold winter nights? Here, creamy sesame shallot broth, bouncy noodles, and a topping of crispy tofu and shallots come together to make the ultimate bowl of comfort food. 

Vegan Tantanmen Ramen main
(© UK Shallots)
Vegan Tantanmen Ramen main
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Nutrition Facts
Vegan shallot Tantanmen ramen
Amount Per Serving
Calories 727 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 10g63%
Polyunsaturated Fat 7g
Monounsaturated Fat 15g
Sodium 3820mg166%
Potassium 1469mg42%
Carbohydrates 84g28%
Fiber 8g33%
Sugar 11g12%
Protein 27g54%
Vitamin A 19298IU386%
Vitamin C 197mg239%
Calcium 646mg65%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan shallot Tantanmen ramen

The ultimate bowl of comfort food
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Lunch, Soup
Cuisine: Asian
Servings: 4
Calories: 727kcal


  • Frying pan
  • Large saucepan
  • Large deep bowls to serve


For the tofu:

  • 200 g smoked tofu
  • 1 tsp sesame oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1.5 tbsp soy sauce
  • 1.5 tsp sriracha

For the broth:

  • 2 tbsp chilli oil
  • 2 shallots peeled and minced
  • 2 cloves of garlic peeled and minced
  • 1/2 tsp Sichuan peppercorns
  • 2 tbsp tahini
  • 1 tbsp peanut butter
  • 1 tbsp soy sauce
  • 250 ml soy milk
  • 500 ml vegetable stock
  • 1/2 tsp salt

To serve:

  • 2 nests of ramen noodles
  • 2 Bok choy halved
  • Chilli oil
  • Crispy shallots


  • Crumble the tofu by hand until it resembles minced meat.
  • Heat a frying pan over a medium heat. Add the sesame oil. Once hot, add the garlic and ginger and fry for 2 to 3 minutes.
  • Add in the crumbled tofu. Season with soy sauce and sriracha. Mix well and cook over a medium high heat for a further 5 minutes.
  • Heat a large pot of water and bring to a simmer. Add in the ramen noodles and cook for 1-2 minutes, until very al dente, as they will continue to cook in the hot soup.
  • Remove the noodles from the water with tongs and run under some cold water. Drain well and set aside.
  • In the same pot, add the bok choy and cook over a medium-high heat for 2-3 minutes until bright green and tender. Drain and rinse in cold water.
  • Wipe out the pan and return to a medium high heat. Add in half of the chilli oil and once hot, add in the shallots, garlic and Sichuan peppercorns. Sauté over medium high heat for 3 to 4 minutes until the shallots are cooked through.
  • Lower the heat to medium. Add in the tahini, peanut butter, soy sauce, and sriracha. Mix until they’re well combined. While stirring, add in the soy milk and vegetable stock. Whisk over a medium heat until the paste and peanut butter are fully incorporated.
  • Season with salt, to taste, and add in the remaining chilli oil and mix well. Taste the soup and feel free to adjust the seasonings based on desired taste.
  • Prepare large, deep bowls to serve. Add in 1 portion of cooked noodles to each bowl and pour over half of the soup. Top with half of the minced tofu, and the blanched bok choy. Finish with the crispy shallots, and another drizzle of chilli oil.


Calories: 727kcal | Carbohydrates: 84g | Protein: 27g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Sodium: 3820mg | Potassium: 1469mg | Fiber: 8g | Sugar: 11g | Vitamin A: 19298IU | Vitamin C: 197mg | Calcium: 646mg | Iron: 9mg


Recipe courtesy of UK Shallots

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