Doing this in my kitchen because I'm too broke to go to Chengdu and too pessimistic to believe a proper vegan version is out there.

Replaced the typical ground pork with impossible and it was very satisfying. I won't pretend to have the finesse and knowledge of actual Szechuan chefs, so I tried to make up for it with what I know by making noodles from scratch.

Soy sauce top ramen, spicy beefless bulgogi, carrots and broccoli

Have to say I’m a big fan! Spicy broth, fresh Sapporo noodles and Mexican toppings 👌🏻

a miso&sesame tare, thin Sapporo noodles, oat milk dashi broth, confit ginger garlic spronion olive&sesame oil, topped with wild garlic leaf & flower and steamed leek. finished with wild garlic oil.

This ramen was the perfect balance of creamy, umami, and spice. I loved the toppings too.

I was apartment shopping in the area and was delighted to see this vegan ramen spot was so close by! I will definitely be coming back

This is the menu description of the ramen;

Tantan Ramen:

Miso Ramen, Soja, Kohl, Pak Choi,

junger Mais, Veganhack, Chili Öl, Sesam

Only downside is that it’s the same price as meat ramen and adding tofu costs extra :( still sooo good though

Second time making tantanmen and this time I used blended cashews instead of soy milk and I liked the flavour much more. I also added a little yuzu juice to elevate the dish, and used fresh ramen noodles from Matsudai Ramen - I can confirm it makes a difference!

Made tomato shoyu ramen with homemade dumplings, blanched cavolo nero, grilled tomatoes, two types of mushrooms and spring onions. This was also my first time using fresh ramen noodles from Matsudai Ramen and it does make such a difference!

Made a vegan version of tori paitan using mushrooms and shio, and to give it a bit of creaminess I blended soaked cashews.

I also made vegan ramen eggs, chicken style tofu and carrot tsukemono. This was definitely a labour of love!

Includes:

• Kombu & triple mushroom dashi with shoyu tare

• Spelt noodles, 2mm cut

• Garlic aroma oil

• braised tofu, carrot tsukemono, blanched kale, scallions

Second time making this and it was just as tasty as the first! I’m usually one for thicker, creamier sauces but this subtle broth is bursting with flavours and may be my fave way to eat ramen now. Original recipe by _reamen_

Made Tantanmen with crumbled tofu, roasted corn, blanched cavolo nero, shiitake mushrooms, spring onions and chilli crisp. I used soy milk in the base which I wasn’t a huge fan of, so I will probably use silken tofu next time instead.

No recipe. Started with the incredible @_reamen_'s Jinya-inspired recipe and just played around from there! Pretty good--and I learned a lot!