Tan Tan Ramen with Zucchini Noodles

Every time  go to Terakawa Ramen in Philadephia, I order the Tan Tan Ramen. It’s so good! I decided I would try to make a healthy, vegetarian version of this soup.

Dinner

Broth Ingredients:

  • 4 cups of vegetable stock
  • 2 tablespoons chili bean sauce
  • 2 tablespoons sesame paste
  • 1 tablespoon soy sauce
  • 1 onion, chopped
  • 4 medium carrots, chopped
  • 2 cloves garlic, chopped
  • 2 handfuls mushrooms, chopped
  • salt and pepper to taste
  • Splash sesame oil

Instructions:

  1. Heat oil in a soup pot. Throw in onions and garlic.
  2. After a couple of minutes add carrots.
  3. Saute for a couple minutes then add mushrooms, soy sauce, chili bean sauce,  sesame paste, salt and pepper.
  4. Stir it around for a minute then add the vegetable stock.
  5. Bring it to a boil, then turn it down to a light simmer.

“Meat” Ingredients:

  • 1 package Smart Ground Original Crumbles
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots
  • 2 tablespoons sambal olek
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • salt and pepper to taste

Instructions:

  1. In a frying pan, heat up the teaspoon of sesame oil over medium high heat and add the minced garlic and shallots.
  2. Fry until fragrant, but not browned.
  3. Add the Smart Ground  and cook until the crumbles are browned.
  4. Add the sambal olek and soy sauce.
  5. Taste and season accordingly.
  6. Remove from heat.

Zucchini Noodles:

  • 2 small zucchinis
  • 1 small summer squash

Use a Veggetti to make noodles out of the zucchini and squash. Place the noodles in a big soup bowl. Pour the hot broth over the noodles. Top with the Smart Ground. Feel free to add bean sprouts, green onions or sesame seeds!

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