Tantan noodle soup, also known as Dandan noodles, has its roots in the Sichuan cuisine of China. Originally, it was sold by street vendors with a pole (Chinese: 担担, dàndàn) on their shoulders, with two baskets hanging from it: one with noodles and the other with ingredients and cooking utensils. My version is a tribute to this dish, adapted to the comfort and precision of the Thermomix®, and of course to my preference for a creamy, vegan version. The flavors of this soup are complex and harmonious. The ginger and garlic form the aromatic base, which is quickly and finely chopped in the Thermomix®. The sesame oil provides a nutty note, while tahini, a paste made from sesame seeds, enhances the creaminess and adds a slightly bitter depth. The light miso paste, fermented soybean paste, contributes umami, the fifth taste, which provides a savory richness. Rice vinegar and soy sauce bring acidity and saltiness into play, which balance the other flavors. The vegan vegetable broth serves as a base and provides additional seasoning. The tofu, in this case natural tofu, is fried crispy in a pan. Frying is crucial to give it a firm texture and roasted aromas that provide a nice contrast to the soft soup. It is best to crumble the tofu with your fingers, creating irregular pieces that have more surface area for frying. The soy milk, unsweetened, makes the soup creamy without making it too heavy. Pak choi, a Chinese leafy cabbage, is added shortly before serving to preserve its crisp texture and mild flavor. Spring onions provide a fresh, onion-like note and a splash of color. When preparing in the Thermomix®, it is important to add the ingredients in the correct order. Chopping ginger and garlic at the beginning saves time and ensures even distribution of flavors. Be careful not to cook the soup for too long after adding the soy milk and pak choi, as the soy milk may curdle and the pak choi may become too soft. For a spicier version, you can add chili oil or Sriracha. If you don't like it vegan, you can use cow's milk or cream instead of soy milk. Instead of tofu, you can also use vegan minced meat or fried mushrooms. Experiment with different vegetables such as shiitake mushrooms or carrots. Serve the Tantan noodle soup hot, garnished with the fried tofu, spring onions and, if desired, with chili oil. A dab of roasted sesame seeds provides extra crunch and aroma. Pickled vegetables or kimchi are excellent as a side dish. The soup base can be prepared well in advance and stored in the refrigerator. However, the noodles should be cooked fresh, otherwise they will stick together. The fried tofu can also be prepared and reheated shortly before serving. This means that Tantan noodle soup can also be prepared quickly during the week.

Creamy Tantan Noodle Soup

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Description

Ingredients (14 ingredients)

Preparation (8 steps)

Chop ginger and garlic

Prepare pak choi and spring onions

Prepare soup base

Add vegetable broth and simmer

Fry tofu

Finish soup

Cook ramen noodles

Arrange and serve

Finished cooking? Great! 🎉

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