Doesn’t this bowl of vegan sesame ramen look like a bowl of just wholesome goodness 😍.
With all its fresh toppings, creamy sesame broth and oodles of noodles, this is the ultimate comfort food.
Slurp Slurp Slurp
A Japanese tradition is to slurp your ramen noodles.
They say the louder the slurp, reflects how much one is enjoying the ramen.
Mmmmm, if you can’t tell, I’m so digging into this big bowl of vegan sesame ramen right now, and the bigger the slurping the better! Am I right?
During our Japan holiday, we were lucky enough to taste some amazing, authentic ramen everyday, and coming home, of course I gotta make my own!
And I’ve Made It Vegan!
In Japan, the ramen broth is usually made from chicken or pork with a variety of ingredients such as pork bones, tuna flakes, kelp to name a few, and cooked for hours to create that depth of flavour.
But not in this case, I’ve kept it simple, by using a vegetable base, with lots of seasoning, and use of fresh vegetables, herbs and spices to add that flavoursome layer of flavour and texture.
So Quick And Easy
Did I mention it’s so easy to make as well?
Now, by no means is this authentic japanese ramen, but goodness me, is this vegan sesame ramen noodle good, 🤤🤤🤤 and so satisfying too.
Simply combine all the ingredients for the broth in a pot, bring it to boil, and then just let it simmer while you cook the noodles.
Add your favourite toppings, condiments, and BOOM💥, you got yourself a delicious and heart warming, belly satisfying eat!
Extra gold star if you add lots of healthy green vegetables with it!
Why not ditch the meat counterpart and give this vegan sesame ramen recipe a go.
Also be sure to check out my Vegan Quick Pho Noodle Soup recipe too!
Link can be found here 👇🏻
If you’ve made this and love it, do share the love and let others know with a sweet comment below 👇🏻.
Vegan Sesame Ramen
With all its fresh toppings, creamy sesame broth and oodles of noodles, this is the ultimate ramen comfort food for you vegan sand non vegans!
Vegan Sesame Broth
- 1 tbsp vegetable oil
- 4 garlic diced
- 1 ginger peeled and sliced
- 3 ltr chicken style stock
- 2 tbsp tahini
- 2 tbsp white miso
- 3 tbsp cooking sake
- 3 tbsp rice wine vinegar
- 1 tbsp raw sugar
- 2 tbsp onion powder
- 1 tbsp sesame oil
- 2 tsp sea salt
- 1 tbsp sesame seeds toasted
Ramen Noodles & Toppings
- 8 packets ramen noodles
- 200 grams shiitake mushroom
- 250 grams firm tofu sliced into cubes
- 150 grams fresh snow peas
- 6 asparagus cut into quarters
- 1 tsp chilli oil
- 10 grams coriander lightly chopped
- 10 grams spring onions sliced
- 1 tbsp fried shallots
- 2 fresh small green or red chilli
- 1 tbsp black sesame seeds toasted
Vegan Sesame Broth
In a large pot, heat oil on medium heat.
Then pan fry garlic and ginger, stiring occassionaly till fragrant.
Then add the remainder of the vegan sesame broth ingredients into the pot, and bring broth to boil.
Once broth comes to boil, reduce heat and let broth simmer till ready to assemble.
Ramen Noodles & Toppings
In a medium size pot, half fill pot with water and bring water to boil.
Once water is boiled, gently place all the toppings into the water and let it blanch for 1 – 2 min, and remove from heat.
Empty topping into a sieve and run the toppings under cold water, to stop it from further cooking.
Fill another large pot with water and bring to boil.
Once boiled, place ramen noodles in hot water and cook noodles till just soft.
Note: Don't over cook your noodles as the hot both will further cook the noodles too. You want to retain a firm yet soft noodle texture.
Once noodles are cooked, remove and divide noodles into large noodle bowls
Just before you are ready to serve, bring broth to the boil
Place your choice of toppings into the bowl of noodles.
Then using a ladle, carefully scoop some of the hot broth into your noodle bowls.
Garnish with a sprinkle of chilli oil, coriander, sliced spring onion, fried shallots, toasted black sesame seeds and fresh chilli if you like it hot!
*Chicken Style Stock – To give it that extra flavour, I use chicken style stock to the dish, but don’t worry, were not using real chicken.
Just look for the stock that says “chicken style”, they’re usually just vegetable stock with added seasoning for flavour and no chicken is really used.
Be sure to check the ingredients label, just to be sure, or alternatively you can use vegetable stock if you prefer.
Vegetables and tofu toppings used in this recipe is what I like to eat. Sometimes I mix it up depending on what I feel like, you’re more than welcome to change the topping more suited to your taste.
The choice and number of topping used will change the prep time.
Same goes for the garnish!
Note: Garnish qty is not for per serving. Eg. 10 grams of coriander is to spread between the 6 servings 😉.
Reminder this recipe serves 6, so do halve it if your making for less.
*Nutrition information is approximate and is meant as a guide only*