{"id":36877,"date":"2015-08-30T14:47:57","date_gmt":"2015-08-30T18:47:57","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=36877"},"modified":"2015-09-10T13:40:06","modified_gmt":"2015-09-10T17:40:06","slug":"vegan-tantan-ramen%e6%8b%85%e3%80%85%e9%ba%ba%ef%bc%88%e3%83%b4%e3%82%a3%e3%83%bc%e3%82%ac%e3%83%b3%ef%bc%81%ef%bc%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=36877&lang=en","title":{"rendered":"Vegan Tantan Ramen
\u62c5\u3005\u9eba\uff08\u30f4\u30a3\u30fc\u30ac\u30f3\uff01\uff09"},"content":{"rendered":"

\"256\"<\/a><\/p>\n

Vegan Tantan Ramen<\/strong><\/p>\n

Tantan Ramen or Tantan Men, I believe, was most certainly originally created in China, but has been a popular ramen dish in Japan for many many years now.<\/p>\n

<\/p>\n

The soup is rich and spicy and this noodle soup is served with ground meet topping.<\/p>\n

I can eat noodle any time of the year (or any time of the day!), but I like to eat this tantan ramen on a hot summer day.<\/p>\n

It sounds funny, but I feel so great when I finish this ramen (the soup is too good to not finish), sweating like crazy, which almost gives me the similar feelings that you get after you work out really hard.<\/p>\n

This is my first time making tantan ramen vegan, but this turned out delicious!<\/p>\n

I used a meat-like non-meat product called “Marukkiri Oniku<\/a>“, but I think using meaty mushrooms such as Portobello would work well, too.<\/p>\n

Vegan Tantan Ramen<\/strong>soup
\n– canola oil
\n– 2 cloves garlic, chopped
\n– 1 inch ginger, chopped
\n– 2 tablespoons chopped green onion
\n– 1\/2 cup Marukkiri Oniku<\/a> (softened by cooking in boiled water for three minutes), chopped
\n– salt and pepper
\n– 1 tablespoon sugar
\n– 1 teaspoon tobanjan (red bean chili paste)
\n– 2 cups water
\n-1\/2 tablespoon sugar
\n– 2~3 tablespoons soy sauce
\n– 1 teaspoon vinegar
\n– salt
\n100g ramen, cooked
\nsprouts
\nsesame seeds
\nsesame oil<\/p>\n

1. Cook garlic and ginger in oil. Add green onion and Marukkiri Oniku and continue to cook. Salt and pepper.
\n2. Add sugar and tobanjan. Take about half of the Marukkiri Oniku and set aside.
\n3. Add water, sugar, soy sauce, vinegar and salt. Boil and then turn to low heat.
\n4. Place ramen noodle in a bowl. Pour the soup. Serve with sprouts, sesame seeds, and a few drops of sesame oil.<\/p>\n<\/div>\n

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\u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\"<\/a>\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Vegan Tantan Ramen Tantan Ramen or Tantan Men, I believe, was most certainly originally created in China, but has been a popular ramen dish in Japan for many many years now.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,28,29],"tags":[],"class_list":["post-36877","post","type-post","status-publish","format-standard","hentry","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36877","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=36877"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36877\/revisions"}],"predecessor-version":[{"id":36925,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36877\/revisions\/36925"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=36877"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=36877"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=36877"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}