Vegan Ramen with Creamy Sesame Broth

Preparation Time 10 minutes
Cooking Time 20 minutes
Standing/Marinating 0 minutes
Serves 2 portions
vegan ramen
500 ml vegetable stock  1 green onion (white part)julienned  
100 grams extra-firm tofu  1 green onion (dark green part) thinly sliced for garnish 
2 – 3 tablespoons oil  4 – 6 leaves of pak choi, cut into bite-sized pieces 
tsp grated garlic  Tbsp tahini 
tsp grated ginger  tsp rice vinegar 
tsp dark miso paste  Tbsp chili oil, plus more for garnish 
Tbsp soy sauce, divided  2 servings of ramen noodles (packaged or fresh) 


  1. Put the vegetable stock in a pot and warm over low heat. 
  2. Mash the tofu with a fork until it’s crumbled. Heat 1 tablespoon of the oil in a small pan over medium-high heat. Add the tofu and fry, stirring occasionally, until crispy and golden brown. 
  3. Meanwhile, in a small bowl combine the miso paste with 1 tablespoon of the soy sauce and stir well to dissolve. 
  4. Reduce the heat to medium, push the tofu to one side of the pan and add the garlic and ginger. Fry until fragrant and cooked through. Then bring the tofu back in 
  5. Add the soy sauce-miso paste mixture. Allow the liquid to boil off and fry the tofu for a couple minutes more to allow it to crisp up again. Set aside. 
  6. Add 1 – 2 tablespoons more of oil to the pan and heat up. Add the sliced white parts of the green onions and allow to gently fry until golden brown. Set aside on a paper towel. 
  7. In a bowl combine the tahini, 2 tablespoons of soy sauce, rice vinegar and chili oil. Mix well. 
  8. Steam the pak choi until the stems are tender. Remove to a plate. Add the ramen noodles to the pot and cook according to the package directions  
  9. Divide the tahini mixture between two bowls and ladle over the hot stock while stirring well to combine.  
  10. Add the noodles and top with the pak choi, tofu, fried green onions and fresh green onions.  
  11. Serve with additional chili oil for drizzling over top.