Vegan Tantan Ramen with a Vegan Egg | Easy Recipe - Zucker&Jagdwurst

Ingredients

• 150 g (5.25 oz) silken tofu
• 3 tbsp plant-based cream
• 2 tbsp chickpea flour
• 1 tsp light miso paste
• 4 tsp agar agar
• 1 tsp turmeric
• 1 tbsp melted vegan butter
• kala namak to taste
• 700 ml (3 cups) water
• 25 g (1 oz) shiitake mushrooms (dried)
• 500 ml (2 cups) plant-based milk
• 2 tbsp tahini
• 2 tbsp rice vinegar
• 2 tbsp mirin
• 1 tbsp sugar
• 2 tbsp soy sauce
• chili crisp (or another chili sauce)
• 250 g (8.75 oz) fresh vegan minced meat
• 1 tbsp ginger (chopped)
• 2 cloves of garlic (chopped)
• 1 tbsp chilli bean sauce (aka spicy bean sauce or ma po sauce)
• approx. 150 g (5.25 oz) dry ramen noodles
• 150 g (5.25 oz) baby spinach
• 100 g (3.5 oz) corn (from the can)
• 3–4 spring onions
• sesame seeds
• chili crisp (crunchy chili oil)