Creamy Sesame Ramen
From Melissa Copeland: This is by far my favorite broth for ramen. 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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2 people
- 2 1/4 cups 535 ml vegetable stock
- 1 Tablespoon oil
- 7 ounces smoked tofu, sliced (half a block), see notes
- Pinch of salt
- 3 ounce broccoli
- 2 packages of ramen noodles (I like Koyo brand)
- 8 button mushrooms sliced
- 3 Tablespoons tahini
- 2 Tablespoons soy sauce
- 1 Tablespoon sriracha
- 2 teaspoons rice or white wine vinegar
- 1 green onion chopped
- sesame seeds
Place the stock in a small pan over low heat to warm up. Bring a medium pot of water to the boil.
Heat the oil in a pan and brown the tofu on both sides. Remove to a plate and sprinkle with a pinch of salt, then brown the mushrooms.
When the water boils, add the broccoli and simmer until bright green and tender. Remove to the plate then add the noodles and cook until tender.
Meanwhile, combine the tahini, soy sauce, sriracha and vinegar. Divide this mixture between two bowls and ladle over the hot vegetable stock. Stir well.
Add the ramen noodles, tofu, broccoli and mushrooms. Garnish with green onion and sesame seeds if desired.
Tofu: Regular tofu is fine, but smoked is super good in this recipe!
Reprinted with permission from 30-Minute Frugal Vegan Recipes by Melissa Copeland, Page Street Publishing Co. 2019. Photo credit: Melissa Copeland.