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Vegan Ramen

This is a nutty and savory vegan ramen recipe that’s packed with chopped onions and ginger. The simple tahini and vegan dashi based broth gives the dish a silky element and delicate taste. 

Scale

Ingredients

Vegan dashi:

Toppings of your choice:

Instructions

Vegan Dashi:

  1. Put all the ingredients for the vegan dashi in a pot and turn the heat to medium. When the water is bubbling a little, turn the heat off and leave for 30 minutes.
  2. Strain the dashi through a sieve, use immediately or refrigerate in an airtight jar or container. It will keep for up to 1 week.

Ramen:

  1. In a pot over medium heat, add oil, onions, and ginger, and stir often for about 5 minutes, or until the onions are tender but not browning.
  2. Stir in dashi, tahini, soy sauce, mirin, and kosher salt and bring to a gentle boil. Lower the heat to low, cover and simmer for 15 minutes.
  3. Meanwhile, cook the ramen according to the instructions on the package. Drain and divide the noodles evenly among two bowls.
  4. Add the sesame oil to the broth and turn the heat off. Pour the broth over the noodles and add your favorite toppings. Serve immediately.

Notes

For leftover broth:

Store in the fridge in an airtight storage container for up to 3 days.

To freeze the broth:

Store the broth in an airtight storage container and freeze for up to 3 months.

Make this recipe gluten-free by:

 

Keywords: vegetarian, plant based, noodle soup,

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