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Tan Tan Ramen

Tan Tan Ramen
Prep time
20 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Gluten, Soy


For the tan tan ramen broth

  • 1 tbsp maple syrup
  • 1 tsp rice vinegar
  • 2 cups soy milk
  • 2 tbsps soy sauce
  • 2 tbsps tahini
  • 2 cups vegetable broth

For the tan tan ramen minced mix

  • ½ lb beyond minced meat (defrost)
  • 2 tsps doubanjiang sichuan cuisine seasoning paste
  • ½ inch fresh ginger (minced)
  • 2 cloves garlic (minced)
  • ½ tsp olive oil

For the tan tan ramen add ons

  • ½ cup carrot (shredded)
  • ½ lb kale (washed and chopped)
  • 4 oz ramen noodles
  • 2 medium scallion (thinly sliced)


  1. Combine the ingredients for the tan tan ramen minced mix in a bowl and set aside, leave out the olive oil for frying later.
  2. Use a big enough pot to prepare the vegan ramen broth, simply add all the broth ingredients and heat it up.
  3. Use a frying pan and add the minced mix, fry for about 5-10 minutes on medium heat, then set aside.
  4. Boil water to cook the ramen noodles according to instructions on the package and then add them to the serving bowls.
  5. The kale and the carrot only need to be cooked briefly for 30 seconds, so the veggies are still crunchy.
  6. Add the broth, minced mix and veggies to the noodles, adjust taste and sprinkle with scallion, enjoy!

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