The Best Vegan Tahini-Sriracha Ramen

Name: The Best Vegan Tahini-Sriracha Ramen
Cuisine: Japanese
Ingredients: 1 carrot, chopped; 2 celery sticks, chopped; ½ yellow or white onion; 1 inch piece of ginger, peeled; ½ sweet potato, chopped; 1 piece of Kombu; ½ tsp sea salt; 4-5 cups of cups water; 1½-2 cups broccoli florets; 2 scallions, cut into 1 inch pieces; 2 tsp coconut aminos; 1 tsp avocado oil; ¼ tsp sea salt; Toasted nori sheets, cut into 6 pieces; Handful of cilantro, chopped; ½ avocado; 1 package of ramen (I used millet brown rice ramen from Lotus Foods); 1 sweet potato, peeled and diced; 1 tbs coconut oil; ⅛ tsp cayanne; 1½ tbs tahini; 2 tbs coconut aminos; 3 tsp sriracha; ¼ tsp celtic sea salt; 1 in piece ginger, grated; 1 garlic clove, minced

9 steps

The best vegan ramen using all whole food plant based ingredients like sautéed broccoli, scallions, sweet potatoes, millet rice noodles in an umami packed tahini sriracha broth

Updated at: Thu, 21 Jul 2022 18:40:02 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories1108.7 kcal (55%)

Total Fat47.7 g (68%)

Carbs152.8 g (59%)

Sugars36.2 g (40%)

Protein28.3 g (57%)

Sodium4938.4 mg (247%)

Fiber26.2 g (94%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Start by making the vegetable broth (you can use a store low sodium vegetable bought broth if you want, but I highly recommend this version if you have the time). Into a pot add all the vegetable broth ingredients, cover and bring to a boil. Once boiling, bring it down to low to simmer for 45 minutes-2 hours. You can make extra broth for more soup or to save.

Step 2

While the broth is simmering, preheat your oven to 400F, add diced sweet potatoes to a baking sheet lined with parchment paper and coat with coconut oil, sea salt and a touch of cayenne. Bake for 35-40 minutes, flipping halfway through.

Step 3

In a sauté pan, add chopped scallions, broccoli, 2 tsp of coconut aminos, avocado oil and a touch of sea salt, sauté on low to medium heat, stirring as you go for about 10-15 minutes or until broccoli is thoroughly cooked.

Step 4

In a small bowl combine Tahini-Sriracha sauce ingredients and mix until smooth, set aside.

Step 5

Once the broth is done, pour into a sieve over a large bowl to strain the broth and toss the cooked vegetables from the broth. Pour the broth back into pot and bring to a boil. Then add in the ramen noodles and cook according to package instructions.

Step 6

Spoon broth and noodles into a large bowl or ramen bowl and top with sweet potatoes, broccoli, cilantro and avocado.

Step 7

Serve with toasted nori.

Step 8

Optionally you can add extra sriracha, gamasaio (or sesame seeds) and serve with a lime wedge.

Step 9

Enjoy!

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