Vegan Tantanmen Ramen Recipe

To a large soup pot or saucepan, add 3 tablespoons oil over medium heat. Once the oil heats, add 300 g vegan mince. Cook it for around five minutes, stirring constantly, until it evenly browns. Then add 1 ½ teaspoon ginger and 1 tablespoon garlic, both chopped. Next, add 2 ½ tablespoon doubanjiang, 2 teaspoon light soy sauce, 2 teaspoon dark soy sauce, and 4 tablespoons sesame seed paste. Mix it well and cook until the mixture is just slightly moist. Turn off the heat and take half of the seasoned mince from the pan, leaving the rest; cover the mince you removed in a small bowl and set aside for later.
Mix the tare by combining 4 tablespoons sesame seed paste, 2 teaspoon white miso paste, 1 teaspoon rice vinegar, 2 tablespoons dark soy sauce, and 1 tablespoon japanese chilli oil* in a small bowl.
Make the broth by adding the tare to the mince. Cook over medium heat for one minute, stirring, then slowly add 500 ml vegetable stock, 750 ml soy milk, and Sea salt to taste. Turn the heat to low and leave it to simmer.
Cook 200 g soba ramen according to package instructions, then strain them (or use a noodle basket to cook them!).
Blanch 2 pak choy in a saucepan of boiling water, then instantly transfer to a bowl of ice-cold water.
Assemble the vegan tantanmen ramen by adding the ramen noodles to the bottom of the bowl, then pouring over the hot broth. Top with the reserved mince, pak choy, 2 spring onions (sliced), and optionally, 1 tablespoon Japanese chilli oil.**