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+ servings

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!

Course Main Course
Cuisine Asian, Japanese
Keyword Noodles, Soup, Vegan, Vegeterian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 211 kcal


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

  1. In a large pot, heat oil on medium heat.

  2. Then pan fry garlic and ginger, stiring occassionaly till fragrant.

  3. Then add the remainder of the vegan sesame broth ingredients into the pot, and bring broth to boil.

  4. Once broth comes to boil, reduce heat and let broth simmer till ready to assemble.

Ramen Noodles & Toppings

  1. In a medium size pot, half fill pot with water and bring water to boil.

  2. Once water is boiled, gently place all the toppings into the water and let it blanch for 1 - 2 min, and remove from heat.

  3. Empty topping into a sieve and run the toppings under cold water, to stop it from further cooking.

  4. Fill another large pot with water and bring to boil.

  5. 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.

  6. Once noodles are cooked, remove and divide noodles into large noodle bowls

To Assemble

  1. Just before you are ready to serve, bring broth to the boil

  2. Place your choice of toppings into the bowl of noodles.

  3. Then using a ladle, carefully scoop some of the hot broth into your noodle bowls.

  4. 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!

  5. Serve immediately

  6. Enjoy!

Recipe Notes


*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*


Nutrition Facts
Vegan Sesame Ramen
Amount Per Serving
Calories 211 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Sodium 1033mg45%
Potassium 338mg10%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 5g6%
Protein 9g18%
Vitamin A 507IU10%
Vitamin C 27mg33%
Calcium 139mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.