Vegan Ramen (Gluten-Free)
Servings: 2 servings
Ingredients
- 2-3 bricks of vegan ramen noodles I used gluten-free ones, you can see the brand in the video
- 3 tbsp tahini
- 1/2 lemon juiced
- 1 1/2 tbsp tamari or GF soy sauce
- 4 cups vegetable broth I used water + 1 heaping tbsp mushroom broth
- 2 large bulbs of Shanghai bok choy cut into strips*
- 1 cup of puffed tofu balls cut diagonally**
- 1 cup spinach you can omit this if you want to focus on the bok choy
- Optional:
- Green onion either as a garnish, or you could use the diced whites at the beginning to flavour the broth
- Kimchi for topping
- Thinly sliced red cabbage for garnish
- Toasted sesame seeds to garnish
Instructions
- Cook the ramen noodles as directed on the package. Divide between two bowls.
- In a small bowl, combine tahini, lemon juice, and tamari until smooth and uniform.
- In a medium pot, bring 4 cups of broth to a boil. Add whites of green onion if using here.
- Add the tahini mixture and mix until incorporated into the broth.
- Add your vegetables and tofu to cook through, then taste to adjust seasoning. Feel free to add more salt, pepper, or sesame oil if desired.
- Divide soup between two bowls, and add your preferred garnishes!
- Enjoy :)
Notes
*I used broccoli in my video because I ran out, but I prefer having the bok choy
**I've also used fried firm tofu tossed in cornstarch before and it tasted just as delicious in this recipe :)