Vegan Cold Tan Tan Udon

Neri Goma

• Neri goma is Japanese sesame paste that’s made with roasted sesame seeds which gives that rich flavor and the color.
• I use Organic Golden Sesame Paste from The Japanese Pantry.
• If you can’t find neri goma, subsitute with Chinese sesame paste. Using tahini will not taste the same.

Vegan Mentsuyu

• Mentsuyu is concentrated Japanese noodle soup base. It’s such a versatile ingredient that you can make cold noodle dipping sauce and hot noodle soup for udon, somen and soba. You can also use it as multipurpose seasoning for cooking and more.
• Use my Vegan Mentsuyu Concentrated Noodle Soup Base recipe.
• Important: There is no substitution recommendation of mentsuyu since mentsuyu has all the flavors; savory, sweet, and umami all in one.

Choice of Soymilk

• Be sure to use UNSWEETEND & PLAIN soymilk with no vanilla or any flavors.
• I use Organic Unsweetened Soymilk from Eden Foods.

Choice of Tofu

• For this recipe, super firm tofu (vacuum-sealed package with less water) would be perfect because there’s no need to press the tofu.
• Super firm tofu also has a good chewy texture when cooked.
• Otherwise, use extra firm tofu and press the tofu for 20 minutes or so to squeeze the excess water prior to cooking.

Sansho Pepper Powder

• Sansho peppercorns are unique Japanese pepper with aromatic and almost citrusy flavor along with some numbing effect.
• The powder form of sansho pepper is more common in typical Japanese cooking. Also, it’s a common ingredient for Japanese tan-tan noodles (tan-tan men.)
• I use Sansho from The Japanese Pantry.

Sake

• Sake adds a hint of sweetness and gives more complex flavor, umami, and the aroma.
• The alcohol content needs to be cooked off.
• Be sure to look for vegan-friendly sake. I use Organic Junmai Sake from Hakutsuru.

Mirin

• Mirin is Japanese sweet cooking rice wine which adds a natural sweetness and depth to the flavor.
• The alcohol content needs to be cooked off.
• Genuine mirin would be the best. Otherwise, use high quality mirin with no high fructose corn syrup.
• I use Organic Genuine Mikawa Mirin from Nijiya Market or Organic Genuine Mirin from Gold Mine Natural Foods.

Tobanjan

• Tobanjan is a spicy condiment/sauce that’s made of fermented chili and broad beans.
• It’s a Japanese version of the traditional Chinese ingredient, doubanjiang .
• I use Tobanjan called YOUKI Shisen Tobanjan. You can find it at Asian grocery stores and online.

Sugar

• I use cane sugar for this recipe and cooking in general.
• Using other sweeteners such as agave syrup, maple syrup and coconut sugar etc., will not taste the same.

Choice of Udon Noodles

• For this recipe, I recommend using sanuki-style udon which is thick and chewy.
• Usually, you can find sanuki-style udon in the freezer section of Asian grocery stores.
• Frozen udon is precooked so it takes only a minute or so to be ready.
• I use frozen Shirakiku Sanuki-Style Udon.

Mizuna

• If you can find Japanese mizuna, I highly recommend using it as a topping. It’s crunchy, refreshing and slightly bitter which is a perfect match with the Vegan Cold Tan-Tan Udon.
• You can use baby arugula as a substitute.

Rayu

• Rayu is Japanese chili oil which gives an aromatic & spicy kick.
• If possible, use the rayu made with sesame oil which is more aromatic.
• I use Chili-Infused Sesame Oil from Umami Insider.

Optional Condiments & Toppings

• Extra sansho pepper powder: It gives extra numbing effect and the aroma.
• Toasted sesame seeds: See my Irigoma (Toasted Sesame Seeds) recipe.
• Rice vinegar: It adds an interesting tangy taste to the broth.
• Extra toasted sesame oil: For more toasty sesame seed aroma.