Creamy Vegan Sesame Ramen Recipe

One little peruse through 30-Minute Frugal Vegan Recipes, and I was snared! I next ended up plunging into every formula astonished at what Melissa does with financial plan inviting plant based fixings in such brief period. Each creation is entirely moving and divine. . .

Enter this Creamy Vegan Ramen formula. Melissa says “This is by a long shot my preferred stock for ramen. While most of veggie lover ramen plans depend on miso glue to make a flavorful stock, this one is in the style of tantanmen ramen, which makes a rich and fiery stock from Japanese sesame glue and bean stew oil. Here I’ve utilized the more open tahini and sriracha to accomplish a similar fundamental flavor profile.” Is your mouth watering yet?

What stands apart the most to me about this beautiful cookbook? Melissa’s utilization of flavors to make vegetarian plans that are definitely not dull and exhausting. The sheer assortment of plans in 30-Minute Frugal Vegan Recipes is totally great, as well. As somebody on a strict financial plan, I left inclination propelled to make more with less! I trust you do, as well.

Vegan Sesame Ramen

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Recipe by moonandspoonandyum Course: Entrées, Soup, VeganCuisine: JapaneseDifficulty: Easy


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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!


  • cups 535 ml vegetable stock

  • 1 tbsp 15 ml oil, for pan

  • ½ 14- oz [400-g] block firm or extra-firm smoked or plain tofu, cut into rectangles about ⅜” (1 cm) thick

  • Pinch of salt

  • 8 button mushrooms sliced

  • 3 tbsp 45 g tahini

  • 2 tbsp 30 ml soy sauce

  • 1 tbsp 15 ml sriracha

  • 2 tsp 10 ml rice vinegar or white wine vinegar

  • 3 oz 85 g broccoli florets

  • 2 3- oz [85-g] packages uncooked ramen noodles, seasoning packet discarded

  • 1 green onion sliced

  • Optional: more sriracha to serve sesame seeds for garnish


  • n a small saucepan, place the stock over low heat just to warm it up. Don’t bring to a simmer—you just want to heat it, not reduce it. 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, then flip and fry on the other side until golden brown, about 5 minutes. Transfer to a plate and sprinkle with a pinch of salt.
  • Now, add the mushrooms in a single layer to the skillet and fry, undisturbed, until brown on the first side, about 2 minutes. Stir and fry on the other side until browned, 1 to 2 minutes more. Transfer to the plate with the tofu.
  • 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, or until tender and bright green. Use a slotted spoon to transfer the broccoli to a plate and add the ramen noodles to the pot. Simmer until tender, according to the package instructions. Drain.
  • 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, if using.
  • Serve with the bottle of sriracha on the side for those who like it especially spicy.


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