Description
A warm and cozy vegan sesame ramen packed with savory flavor, tender noodles, and nourishing vegetables. Perfect for quick weeknight dinners or comforting lunches.
Ingredients
Scale
- 8 oz ramen noodles (dry)
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1 cup mushrooms (shiitake or cremini), sliced
- 2 small heads bok choy, halved
- 1 medium carrot, julienned
- 1 block firm tofu, cubed
- 2 scallions, thinly sliced
- 1 teaspoon black sesame seeds
Instructions
- Preheat Your Equipment: Heat a large pot over medium heat and warm a splash of sesame oil in a separate pan.
- Combine Ingredients: Sauté garlic and ginger in the oil until fragrant. Add mushrooms and cook until softened. Pour in vegetable broth and soy sauce, then let it simmer gently.
- Prepare Your Cooking Vessel: Cook the ramen noodles in a separate pot of boiling water according to package instructions. Drain and rinse under warm water.
- Assemble the Dish: Add bok choy and carrots into the broth during the final 3 minutes of simmering. Pan-fry the tofu cubes until golden brown.
- Cook to Perfection: Taste the broth and adjust seasoning as needed. Let ingredients simmer briefly to meld flavors.
- Finishing Touches: Divide noodles into serving bowls. Ladle hot broth and vegetables over top, and add tofu cubes.
- Serve and Enjoy: Garnish with scallions and black sesame seeds. Serve immediately.
Notes
- Use low-sodium soy sauce to control saltiness.
- Press tofu before cooking for better texture.
- Add chili oil or rice vinegar for extra depth of flavor.
- Leftover broth can be frozen without noodles for future meals.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 960mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 0mg
Keywords: vegan sesame ramen, easy vegan ramen, sesame noodle soup, plant-based ramen, weeknight ramen