VEGAN TANTANMEN #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

Jettison the pork and make yourself and more advantageous bowl of tantanmen today! Gritty mushrooms and sweet red chime peppers move in a hot, flavorful and nutty soup stuffed with umami. This is one dish you will need to add to your meatless dinner pivot! Prepared in a short ways from beginning to end.

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INGREDIENTS

• 1/2 tablespoon sesame oil
• 1 scallion (finely chopped)
• 1 tablespoon ginger (peeled and minced)
• 1 teaspoon garlic (minced)
• 4 ounces button mushrooms (diced)
• 1/2 red bell pepper (diced)
• 1/2 tablespoon gochujang
• 3 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon granulated sugar
• 2 tablespoons Japanese sesame paste (or tahini)
• 1/2 teaspoon kosher salt
• 2 packages fresh ramen noodles (about 6 ounces each)
• TOPPINGS:
• 3 scallions (sliced into bite size strips)
• ichimi togarashi (optional)

INSTRUCTIONS

1. In a pot over medium heat, add sesame oil, scallion, ginger and garlic and cook for 1 minute, until fragrant.
2. Add mushrooms,red bell pepper and gochujang and cook for 4-5 minutes, until most of liquid from mushrooms has evaporated.
3. Add stock, soy sauce, sugar, tahini paste and salt and stir.
4. Bring to a boil and reduce to a bubbling simmer for 5 minutes. Turn the heat off, cover and leave on the burner.
5. Meanwhile, boil ramen noodles according to directions on the package.
6. Drain and divide among two bowls.
7. Divide sauce among the two bowls and top with sliced scallions and ichimi on the side. Serve immediately.

Read more our recipe Harvest Buddha Bowl with Lemon Tahini #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

Source : bit.ly/3a3r3Ta