Plant-Based Tantan Ramen
About recipe
This tantalising Plant-Based Tantan Ramen is more than just a visual treat with its kaleidoscope of vibrant colours—it’s a culinary symphony, a perfect blend of unique flavours and nutrients. Simple to prepare, the dish hits all the right notes by combining the natural umami from Choro Koji Fermentation’s miso and Shio Koji with the crunchiness of Buckwheat Tempeh from Rotterdam-based Clark Fermentation. To add that final kick, we also infuse a drop of Chilli oil from Trouble and Spice. So, you’re not just enjoying a delicious meal but also experiencing the best of international artisanal food craftsmanship. Fermentation often adheres to the ‘less is more’ philosophy, and this dish exemplifies just that—each ingredient standing strong, yet harmonising perfectly in the bowl. Ready to try your hand at this culinary masterpiece?
Ingredients / For 1 person
- Ramen noodles - 90g
- Soy milk or your preferred non-dairy milk - 250-300g
- Tempeh (buckwheat or quinoa tempeh from Clark Fermentation is recommended for texture and flavour)
- Spinach - 25g
- Bean sprouts - 25g
- Garlic - half a clove
- Ginger - size of your little finger
- Shio Koji (Shiitake Shio Koji preferred for added depth) - 1 tsp
- Soy sauce koji (Barley Shoyu Koji used in this recipe) - 1 tsp
- Brown Miso (Mugi Miso preferred for thickness) - 35-40g
- Tahini or peanut butter - 15g
- Lemon - 1 slice
- Sesame oil - 2 tsp
- Chilli oil - 2 tsp from Trouble and Spice
Instructions
- 1. Prepare the Soup Base: Gently heat the soy milk until just before boiling. Stir in grated garlic, grated ginger, miso paste, and tahini or peanut butter until well combined.
- 2. Cook the Noodles: Bring water to a boil and cook the ramen noodles according to the package instructions.
- 3. Blanch the Vegetables: Briefly boil the spinach and bean sprouts until tender, then drain well.
- 4. Season the Vegetables: Transfer the drained spinach and bean sprouts to a bowl. Toss them with Shio Koji and a drop of sesame oil for flavor.
- 5. Prepare the Tempeh: Slice the tempeh and grill until the surface is golden and crunchy. Marinate the grilled tempeh in soy sauce and a drop of squeezed lemon for about 5 minutes.
- 6. Assemble the Ramen: Place the cooked noodles into a bowl. Pour the soup from step 1 over the noodles. Arrange the seasoned vegetables from step 4 and the marinated tempeh from step 5 on top.
- 7. Garnish and Serve: Sprinkle with chopped spring onions and add a touch of chili oil to finish.