Veggie 🌱
50 min
12 3
Recipe from Eleni
Food blogger

Tantanmen is rooted in Japanese cuisine, a delicious noodle dish with a soup base. We like ours with a little kick, not too hot but spicy enough to stir the tastebuds. Perfect for a lunch time meal and paired with an ice cold Passion fruit juice.









3 servings Veggie soup

1 tbsp Sesame oil
3-4 Carrots
100 g  Ginger
3 garlic  Green part of scallion
red chilli
2-3 Cerlery sticks
1 Leek
8-10 Dried shiitake mushrooms
1 clove  Garlic 
2-2,5 L  Water
  Bay leaves
  Pepper corns
  Anise stars 

Spicy paste & mushroom topping 

1 tsp Hot chilli paste
1 tsp Sesame paste
1 tsp Crispy chilli oil
1 tsp Soy sauce 
1 tsp Sake
2 Mushrooms 


1 Pack Miso Ramen Vegan 


Step 1/6

Bring 2-2.5L of water to a boil with the ingredients for the vegetable soup. After 45-55 minutes, taste and set the vegetable soup aside.

Step 2/6

Mix together spice paste ingredients in a small bowl.

Step 3/6

Using the ends of 2 porcini mushrooms cut into small cubes, heat a non-stick skillet over medium heat with sesame oil and sauté the mushrooms for a few minutes, adding sake, soy sauce and mirin. Set aside.

Step 4/6

Pour the chili mixture into a ramen bowl, add the vegetable soup and mix well!

Step 5/6

Take the noodles out of the Miso Ramen Vegan package and boil them in hot water for 2-3 minutes

Step 6/6

Drain the noodles and add to the tatanmen. Top with scallions, porcini mushrooms, pak choy, cashews, sesame seeds & chill oil.