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 - 80g
- 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. Gently heat the soy milk until just before boiling, then add grated garlic, grated ginger, miso paste, and tahini or peanut butter.
- 2. Bring water to a boil and cook the ramen noodles.
- 3. Briefly boil the spinach and bean sprouts.
- 4. Drain the spinach and bean sprouts, transfer them to a bowl, and toss with Shio Koji and a drop of sesame oil.
- 5. Slice the tempeh and grill until the surface becomes crunchy.
- 6. Marinate the grilled tempeh in soy sauce and a drop of squeezed lemon for about 5 minutes.
- 7. Place the cooked noodles into a bowl and pour over the soup from step 1. Add the seasoned veggies from step 4, marinated tempeh from step 6, and a sprinkle of chopped spring onions.
- 8. Add a touch of chilli oil.
- 9. Bon Appétit / いただきます / Eet Smakelijk