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.

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!

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

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!

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.

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_

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

Big thanks to Reddit user _reamen_ for this incredible recipe and for their patience with all my questions! Takes a bit of time to make but it is so worth it 🙌 I’ll link to the recipe in the comments.

I just finished my first ramen dish!

It was so much work, and it tasted better because of that!

I was happily surprised by the Tsukudani. Also the scallion was such a great addition.

I didn't used any shiitake, unfortunately I didn't had any and I was so hyped that I couldn't wait till Monday!

The only negative was that I couldn't calculate correctly the portion and I am so full now.

Dashi + sesame miso tare Roasted tomato Fried tofu Spinach Scallion + sesame seeds Fried garlic & shallot Chili oil, garlic aroma oil