The Best Vegan Tahini-Sriracha Ramen

Name: The Best Vegan Tahini-Sriracha Ramen
Cuisine: Japanese, American
Ingredients: 1 carrot, roughly chopped; 2 celery stalks, roughly chopped; 1/2 onion (yellow or white); 1 small sweet potato, chopped; 1 piece kombu seaweed; 1/2 tsp sea salt; 4-5 cups filtered water; 1 inch piece ginger, peeled (optional); 4 dried shittake mushrooms, save before discarding broth (optional); 1 sweet potato, peeled and diced; 1 tbsp coconut oil; 1/4 tsp sea salt; 1/8 tsp cayenne (optional); 1 1/2 tbsp tahini; 3 tbsp coconut aminos; 3 tsp sriracha (extra for topping if desired) (see brand I used above); 1 inch piece ginger, peeled and grated; 1 garlic clove, minced; 2 cups broccoli florets; 2 scallions, chopped (aka green onion); 2 tsp coconut aminos; 1 tsp avocado oil; 1 serving of gluten fee ramen noodles (linked brand above); toasted nori sheets, cut or torn into 6 pieces; 1/2 avocado, sliced; 1 handful cilantro, chopped

7 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: Fri, 07 Oct 2022 22:51:11 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

109

High

Nutrition per serving

Calories1182 kcal (59%)

Total Fat40.7 g (58%)

Carbs190.2 g (73%)

Sugars39 g (43%)

Protein22.5 g (45%)

Sodium4075.5 mg (204%)

Fiber27.1 g (97%)

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

Step 4

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 5

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

Step 6

Serve with toasted nori.

Step 7

Optionally you can add extra sriracha, gamasaio (or toasted sesame seeds) and serve with lime wedges. Enjoy!

View on justinecooksvegan.com

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