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Vegan Ramen with Creamy Sesame Broth

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This vegan ramen will be the most delicious bowl of ramen you’ve ever tasted. A vegan version of tantanmen ramen, this soup features a creamy and spicy sesame broth, fresh bok choy, crispy fried tofu and frizzled scallions. Not only that, it’s quick and easy to make!


To make it vegan I substituted the pork with crumbled tofu and the chicken stock for vegetable stock. Then topped it with some boiled bok choy, crispy fried green onion bottoms and thinly sliced green onion tops

Ramen noodles are relatively easy to make from scratch when you have a pasta maker to do the hard work of rolling and cutting the dough. Don’t worry if you don’t want to make your own noodles though, you can use any packaged ramen noodle you want to make this vegan ramen recipe!



To put together this beautiful bowl of vegan ramen soup it’s as easy as frying up the tofu until crisp then seasoning it with soy sauce, miso paste and sake. Then frizzle the white parts of the green onion in some oil until golden brown and sweet.

VEGAN RAMEN WITH CREAMY SESAME BROTH RECIPE
This vegan ramen features a creamy and spicy sesame broth, fresh bok choy, crispy fried tofu and frizzled scallions. Delicious, quick and easy to make!



Ingredients
  • 500 ml (2 cups) vegetable stock
  • 100 grams (3.5 oz) extra-firm tofu
  • 2 – 3 tablespoons neutral oil
  • 2 teaspoons grated garlic
  • 2 teaspoons grated ginger
  • 1 teaspoon dark miso paste
  • 3 tablespoons soy sauce, divided
  • 2 teaspoons sake
  • 1 green onion, white and light green parts sliced into very thin matchsticks for frying and dark green parts thinly sliced for garnish
  • 4 – 6 leaves of bok choy, cut into bite-sized pieces
  • 3 tablespoons tahini
  • 2 teaspoons rice vinegar
  • 1 tablespoon chili oil, plus more for garnish
  • 2 servings of ramen noodles (packaged or fresh)
Instructions
  1. Put the vegetable stock in a pot and leave it over low heat to warm up while you prepare the rest of the soup ingredients.
  2. Mash the tofu with a fork until it’s crumbled. Heat 1 tablespoon of the oil in a small pan over medium-high heat. Add the tofu and fry, stirring occasionally, until crispy and golden brown.
  3. Meanwhile, in a small bowl combine the miso paste with 1 tablespoon of the soy sauce and stir well to dissolve.
  4. Reduce the heat to medium, push the tofu to one side of the pan and add the garlic and ginger. Fry, stirring, until fragrant and cooked through then stir the tofu back in. Add the soy sauce-miso paste mixture and the sake. Allow the liquid to boil off and fry the tofu for a couple minutes more to allow it to crisp up again. Remove to a plate.
  5. Add 1 – 2 tablespoons more of oil to the pan (depends how big your pan is, you want a layer of oil deep enough to cover the matchstick green onions) and allow to heat up. Add the sliced white parts of the green onions and allow to gently fry for 5 – 10 minutes until they are golden brown. Remove to a paper towel-lined plate.
  6. Meanwhile, bring a pot of water to the boil.
  7. In a bowl combine the tahini, 2 tablespoons of soy sauce, rice vinegar and chili oil. Mix well.
  8. Cook the bok choy in the boiling water until the stems are tender. Remove to a plate. Now add the ramen noodles to the pot and cook according to the package directions (for fresh noodles they just need 30 – 60 seconds).
  9. Divide the tahini mixture between two bowls and ladle over the hot stock while stirring well to combine. Add the noodles and top with the bok choy, tofu, fried green onions and fresh green onions. Serve with additional chili oil for drizzling over top.

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