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    Vegan ramen noodles with tahini miso broth

    Published: Dec 5, 2021 · Modified: Mar 20, 2022 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

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    Text overlay: Vegan ramen with tahini miso broth. Bowl of ramen on table.

    Upgrade instant noodles with this easy vegan ramen noodles recipe. The broth is beautifully creamy thanks to the addition of tahini. Finish with your favorite toppings and get a variety of tastes and textures with every bite.

    Overhead ramen noodle soup with corn, jalapenos, pickled onions, cucumbers, and peas.

    I’ve been making instant ramen since I was just a kid. It was one of the first things I ever learned how to “cook.”

    Boiling noodles with a packet of seasoning mix isn’t haute cuisine, but it kept me full. And I enjoyed making little tweaks with how al dente I liked the noodles, or how much seasoning packet to use.

    Nowadays when I travel, I love going out to have fancier vegan ramen at places like Ramen Hood in Los Angeles or Moto-I in Minneapolis.

    It’s my dream to visit Japan someday and have endless bowls of ramen while I’m there. (I’ve had my first Tokyo meal planned for years. I don’t know when I’ll get there, but someday!)

    However, I don’t have any local vegan options for restaurant ramen.

    So when I’m craving a hot brothy noodle soup, I pick up a package of instant ramen from the market.

    Bowl of ramen with tofu, jalapenos, radishes, onions, carrots, and cabbage.

    Even though many ramen options aren’t vegan, you can usually find some that are on the grocery store shelves. Just read the ingredient label. (I buy Koyo ramen, and all of theirs are vegan.)

    As a kid, my ramen sold in stores for 25 cents a package. The seasoning packets were questionable in terms of ingredients.

    Nowadays, the instant ramen I buy is a dollar more. Still not too shabby all things told.

    The noodles are baked not fried.

    And the ingredient list is a lot more straightforward. It doesn’t contain any artificial preservatives, colors, or flavors.

    I like to doctor the broth to make it more full flavored. And I add tahini for creamy body.

    Then I finish it with my favorite part – the toppings. Toppings add nutrients, color, and variety to what can be a pretty beige meal.

    This quick broth and everything-but-the-kitchen-sink take on toppings aren’t traditional. It’s not classic ramen that takes hours to make. But it is an easy lunch or dinner that tastes delicious.

    Should I use the seasoning packet?

    It depends!

    Because my favorite ramen has a very mild seasoning packet, I usually use it and then add other flavorful ingredients.

    However, many ramen brands are super salty or have very specific flavors that might compete with other seasonings. In that case, I’d leave the seasoning packet out, and use Better Than Bouillon or vegetable broth instead.

    Use your best judgment.

    • You can add part of the seasoning packet. Then see how you feel & if you want to add the rest.
    • You can omit it, and replace it with ½ teaspoon of Better Than Bouillon no chicken base.
    • Or if you know you love the seasoning packet and it isn’t overly salty, add it in full.

    Tahini miso broth

    In addition to either the seasoning packet, broth, or Better Than Bouillon no chicken base, I add the following:

    Tahini for creaminess and body

    Tahini is like peanut butter but made with sesame seeds. Look for it in the center aisles of the grocery store near the Mediterranean ingredients.

    White miso paste & tamari for umami

    Look for miso paste in the refrigerated section of the grocery store by the tofu.

    Tamari is a gluten free Japanese soy sauce that is sold in the center aisles near other soy sauces.

    Brown rice vinegar for tang

    Vinegar adds tanginess & balances the saltiness of the broth. Brown rice vinegar is sold in the center aisles of the grocery store, near the soy sauce, in the health market, or with other types of vinegar.

    Bowl of vegan ramen with pickled onins, seitan, jalapenos, and cabbage.

    Vegan ramen toppings

    My favorite part of the ramen experience is the toppings. That’s what makes one bowl to the next (or even one bite to the next) so unique.

    You can satisfy whatever cravings you’re having that day. It’s also an easy way to clean out the refrigerator, because you don’t need too much of any one thing.

    A little leftover tofu or seitan, the last radish in the container, the remaining pinch of shredded cabbage… All of those odds and ends pack a lot in terms of variety, color, and flavor.

    Depending on the topping and your preferences, you can leave it raw, steam it, brown it, air fry it, or pop it in the microwave before adding it to the bowl.

    Here are some topping ideas to get you started.

    Veggies

    • Shredded cabbage mix
    • Sugar snap peas or English peas
    • Sliced carrots
    • Bell peppers
    • Corn – fresh or frozen
    • Edamame
    • Spring onions
    • Daikon or radishes
    • Cucumbers
    • Bok choy
    • Sprouts
    • Spinach
    • Mushrooms
    • Brussels sprouts

    Protein

    • Baked tofu – teriyaki, sriracha, or satay style
    • Eggy tofu or vegan egg
    • Seitan chicken, seitan bacon, or smoked seitan

    Pickled or fermented things

    • Quick pickled jalapeños
    • Pickled red onions
    • Pickled ginger
    • Vegan kimchi (Remember to look for a fish-free variety!)
    • Gochujang (Try this instead of or in addition to miso)

    Garnishes

    • Toasted sesame seeds
    • Cilantro
    • Nori
    • Chili oil
    • Sesame oil (Don’t get too heavy-handed with this. A little goes a long way.)
    • Sriracha

    Can I replace ramen with other noodles?

    Absolutely!

    For this recipe I use the vegan ramen noodles from a 2.1 ounce package of Koyo garlic pepper flavored organic ramen. But I’ve also used other noodles for this recipe, and it works great.

    (I also like Momofuku noodles without the seasoning packet. But you’ll need more water, because it’s a larger amount of noodles.)

    If the noodles are more of an instant style (like packaged ramen), and they cook in about 4 minutes, go ahead and cook them in the broth.

    But if you’re using sturdier pasta-style noodles with a longer cooking time (like 10 minutes), I recommend cooking them separately in boiling water according to package directions. Then drain and add them to the flavored broth.

    If you’re using a larger amount of noodles or if you just like a brothier soup, increase the amount of water. About ¼ cup is usually good.

    If you’re craving a chewier noodle, try this udon noodle soup.

    If you’re gluten-free, you’ll want to use gluten-free noodles. Be sure that any broth or bouillon, miso, and tamari you’re using are gluten free as well.

    Step by step instructions

    Labeled ramen soup base ingredients.

    Here are the ingredients you will need for the ramen soup base.

    Put the following into a small to medium sized soup pot:

    • Water
    • Tahini
    • White miso paste
    • Tamari
    • Rice vinegar
    • Vegan seasoning packet or ½ teaspoon of Better Than Bouillon no chicken base

    Broth coming to boil in pot on stove.

    Stir until dissolved and bring to a boil.

    Ramen noodles softening in broth.

    Add ramen noodles. Cook for about 4 minutes (or whatever time is listed on the package), until softened to your liking.

    Pour the noodles & broth into a bowl. Top with your choice of chopped raw or cooked vegetables, tofu, and/or seitan.

    How to store leftovers

    Ramen noodles are easy to overcook. If they spend too much time in liquid, they can become mushy. So I usually make just the amount I need for one serving.

    However, there are occasions where I get a little overly generous with toppings, and suddenly one serving becomes two.

    On those occasions, I recommend separating the noodles and any raw ingredients. Store them in the refrigerator separately from the broth.

    Then when you are ready to reheat, incorporate the noodles with the broth & heat in the microwave or in a pot on the stove. Garnish with any cold toppings.

    Bowl of vegan ramen noodles with corn, jalapenos, peas, cucumbers, and pickled onions.

    Brightly colored bowl of ramen.

    Easy vegan ramen noodles with tahini miso broth

    Get creative with packaged ramen! Tahini gives the broth a wonderful creamy texture. Then finish with your choice of toppings like shredded cabbage mix, diced carrots, sugar snap peas, sliced radishes, diced bell pepper, pickled red onions, green onion, pickled jalapeno pepper slices, baked tofu, and/or seitan. The only limit is your imagination!
    5 from 2 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Japanese, Vegan
    Keyword: easy lunch
    Prep Time: 5 minutes
    Cook Time: 4 minutes
    Total Time: 9 minutes
    Servings: 1 people
    Calories: 443kcal
    Author: Cadry Nelson

    Ingredients

    • 1 ⅓ cups water plus more if desired
    • 1 Tablespoon tahini
    • 1 teaspoon white miso paste
    • ½ teaspoon tamari
    • ½ teaspoon rice vinegar
    • 1 (60 gram) package ramen with seasoning packet
    • ½ cup vegetables raw or cooked, chopped
    • 3 ounces baked tofu or seitan

    Instructions

    • Add water, tahini, white miso paste, tamari, rice vinegar, and the seasoning packet to a small or medium sized soup pot. Bring to a boil and stir until the ingredients are full dissolved.
    • Add ramen noodles. Cook about 4 minutes (or whatever time is listed on the package), until softened to your liking. If you'd like a brothier soup, add up to ¼ cup more of water.
    • Pour the noodles and broth into a bowl. Top with your choice of chopped raw or cooked vegetables, baked tofu, and/or seitan.

    Notes

    If your seasoning packet is especially salty or strongly flavored, you may want to add only a portion of the packet. Or you can omit the seasoning packet altogether & use vegetable broth instead of water or ½ teaspoon of Better Than Bouillon no chicken base. 
    My preferred instant ramen is Koyo in garlic pepper flavor. The seasoning packet is on the mild side. So I add the whole seasoning packet when I use it. But I tried their ginger lemongrass flavor, and the ginger overpowered to me. So with that one, I’d skip it and use Better Than Bouillon or broth instead.

    Nutrition

    Calories: 443kcal | Carbohydrates: 61g | Protein: 22g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 1339mg | Potassium: 388mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4643IU | Vitamin C: 10mg | Calcium: 181mg | Iron: 5mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!
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    Comments

    1. Susan

      December 05, 2021 at 6:10 pm

      This sounds wonderful , I am putting it on my list for when the colder months return. I am lucky to have a few vegan ramen options in Brisbane and surrounds. And I have been to Ts Tan Tan! It was many years ago, but worth the hype. I can only imagine it has gotten even better since then. Definitely a worthy first meal in Japan!

      Reply
      • Cadry Nelson

        December 06, 2021 at 9:51 am

        Oh, lucky you! I have been dreaming about going for years. Did you write about it on your blog?

        Reply
        • Susan

          December 12, 2021 at 5:31 pm

          I did! I dug through to find it… that I posted back in 2014 but the trip I took in 2012… so a LONG time ago. But here it is:
          https://kittensgonelentil.blogspot.com/2014/05/japan-2012-part-7-kyoto-to-tokyo.html

          Reply
          • Cadry Nelson

            December 13, 2021 at 11:55 am

            So fun! Thanks for finding that. It was really fun to read. It definitely whets my appetite for a future trip!

            Reply
    2. Shell

      February 07, 2022 at 12:52 pm

      5 stars
      Great recipe. I agree with your “everything but the kitchen sink” take. Whatever I have in the fridge gets put in this dish!

      Reply
      • Cadry Nelson

        February 07, 2022 at 2:09 pm

        Awesome! So glad to hear it!

        Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (14 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

    Spring recipes

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    • Tangy peanut salad dressing (vegan)
    • Vegan eggs Benedict (for an amazing brunch!)
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    Salads

    • Easy tahini dressing for salads, bowls, or falafel (vegan)
    • Balsamic vinaigrette dressing (Just 5 ingredients!)
    • Vegan chef salad with seitan & avocado
    • Israeli couscous salad with olives & artichokes

    Easy weeknight meals

    • Air fryer baked potato in about 35 minutes
    • Three bean chili: Warm up with a bowl
    • Vegan taco pizza with black beans: A taste of nostalgia
    • Buffalo chickpea sandwich with vegan blue cheese
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