Veggie Tantanmen Ramen recipe

Name: Veggie Tantanmen Ramen recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 4 medium eggs; 946 mL carton Ocean’s Halo Ramen Broth, available at Tesco or Ocado; 200 mL vegetable stock; 2 tbsp. soy sauce; handful dried shiitake mushrooms; 1 tbsp. caster sugar; 150 g ramen or other flat dried noodles; 150 g beansprouts; 4 baby pak choi, halved lengthways; 2 tsp. vegetable oil; 250 g vegetarian or vegan mince, frozen or chilled; 2 tbsp. chilli bean sauce or sriracha hot sauce, we used Lee Kum Kee Chilli Bean Sauce; 2 spring onions, finely chopped, plus extra, sliced, to garnish

This spicy ramen is packed full of umami goodness and comes together in under an hour.

By The GH Kitchen TeamPublished: 15 March 2024

Recipe by Emma Franklin

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We love ramen and this spicy Tantanmen version always hits the spot. If you have time, marinating your soft-boiled eggs (see GH Tip) adds an extra flavour dimension to this restorative bowl.

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Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

20 mins

Total Time:

50 mins

Cal/Serv:

373

Ingredients

4 medium eggs
946 ml carton Ocean’s Halo Ramen Broth, available at Tesco or Ocado
200 ml vegetable stock
2 Tbsp. soy sauce
handful dried shiitake mushrooms
1 Tbsp. caster sugar
150 g ramen or other flat dried noodles
150 g beansprouts
4 baby pak choi, halved lengthways
2 tsp. vegetable oil
250 g vegetarian or vegan mince, frozen or chilled
2 Tbsp. chilli bean sauce or sriracha hot sauce, we used Lee Kum Kee Chilli Bean Sauce
2 spring onions, finely chopped, plus extra, sliced, to garnish

Directions

1. Step 1Bring a small pan of water to the boil. Add eggs, reduce heat to low and simmer gently for 6min. Drain and put into a large bowl of cold water to stop the cooking. Peel, rinse and set aside (see GH Tip).
2. Step 2Combine ramen broth and stock in a medium pan, add mushrooms, bring to a gentle simmer, then reduce heat to as low as possible and keep warm. In a small bowl, mix the soy sauce and sugar until dissolved; set aside.
3. Step 3Cook noodles in a large pan of salted water according to packet instructions, adding beansprouts for final 30sec of cooking. Drain and rinse under cold water; drain again. Divide between 4 deep bowls and top with baby pak choi.
4. Step 4Heat oil in a frying pan over high heat. Add mince and fry for 3-4min. Add chilli bean sauce/sriracha and spring onions; stir-fry for 3min.
5. Step 5Remove hot broth from heat and stir in soy mixture. Top noodle bowls with the mince, then pour in the hot broth. Halve eggs lengthways and add to the bowls. Garnish with spring onions and serve.

GH Tip

For soy marinated eggs, heat 5tbsp each soy sauce and water with 1tbsp sugar in a small pan, stirring to dissolve sugar. Cool, then put into a food bag with peeled, soft-boiled eggs; seal and chill for at least 4hr (or up to 2 days).

Per Serving:

Calories: 373
Protein: 23g
Fat: 11g
Saturates: 3g
Carbs: 41g
Total sugars: 9g
Fibre: 7g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

Recipe byEmma Franklin

Former Cookery Editor

Emma is the Former Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.

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