Creamy Vegan Sesame Ramen
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While the majority of vegan ramen recipes rely on miso paste to make a savory broth, this one is in the style of tantanmen ramen, which makes a creamy and spicy broth from Japanese sesame paste and chili oil.
Here I’ve used the more accessible tahini and sriracha to achieve the same basic flavor profile.”
Is your mouth watering yet?
vegetable stock oil tofu salt button mushrooms tahini soy sauce sriracha rice vinegar broccoli florets ramen noodles green onion sesame seeds
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In a small saucepan, place the stock over low heat just to warm it up. Also bring a medium saucepan of water to a boil. In a medium skillet, heat the oil over medium-high heat. Add the tofu and fry until golden brown.
Now, add the mushrooms in a single layer to the skillet and fry until brown. Meanwhile, in a bowl, combine the tahini, soy sauce, sriracha and vinegar. Mix well.
By now, your water should be boiling. Add the broccoli and simmer for a couple of minutes. spicy. Add the ramen noodles to the pot. Simmer until tender.
Divide the tahini mixture between 2 large bowls. Ladle in the hot stock and stir to combine. Divide the noodles, tofu, mushrooms and broccoli between the bowls and sprinkle with some sliced green onion and sesame seeds
Serve with the bottle of sriracha on the side for those who like it especially spicy.
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