An easy, healthy, and deliciously creamy Vegan Ramen recipe made with a rich broth and gluten-free ramen noodles. This cozy vegan ramen bowl hits all the marks when it comes to true comfort food! Gluten-free & soy-free.
4ramen noodle cakesapprox. 10 oz dried ramen noodles (280 grams)
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Heat oil in a large pot or stock pot over medium heat. Add onion, garlic, and ginger. Saute for 5 minutes.
Add broth or water and dried mushrooms to the pot. Bring to a boil. Cover, then reduce to a simmer. Simmer for 30 minutes.
While the broth is simmering, prepare ramen noodles according to package directions, as well as prepare any topping you would like for your ramen.
Turn off heat, then stir in tahini and mirin. Salt to taste.
Add cooked ramen noodles to a bowl then ladle hot broth into the bowl until ramen noodles are just covered. Top with desired toppings.
You can either use the broth as is, with the mushrooms included or strain the broth before serving if you prefer not to eat the mushrooms.Please refer to the 'Tips' and 'Questions' sections above in the post for valuable information.Also try our Sesame Noodles!