A bowl of ramen is truly a food of comfort and healing for me. Especially this vegan tahini sriracha ramen! Recently, I made this exact recipe when I wasn’t feeling well and it was amazing how nourishing it was for my body. I posted a photo to my Instagram and got a lot of requests to share the recipe, so here it is!
I love the process of making ramen soup. There is something very therapeutic for me when it comes to cooking. I particularly love how this vegan ramen dish comes together with all its different components, flavors and textures.
I grew eating Cup of Noodles, like many. Which was absolutely a comfort food at the time. However, the process of add boiling water to a cup wasn’t much of an experience compared to this tahini sriracha ramen dish, which really is the best vegan ramen I’ve had!
Soy and Gluten Free Made Easy!
Per usual this dish is made using all whole food plant based ingredients and is completely soy and gluten free. However you can’t tell the difference as is packed with umami, with a touch of sweet and savory!
Making soy free, gluten free food is easy once you make a few adjustments and get the help of a few products. To substitute soy sauce in this dish, I love using Coconut Secret coconut aminos.
For the ramen I AM OBSESSED with these Lotus Foods ramen noodles! They have a few different types and are all gluten free, made with whole food ingredients. They are they remind me SO much of top ramen noodles I grew up on.
They have a few that all work well. I use the millet brown rice ones that remind me most of traditional ramen noodles.
To make this dish using whole food ingredients, I use the sriracha from Yellowbird. It’s made using all clean ingredients and I seem to it on everything!
Healing Properties
The base of this ramen is rich and creamy, using tahini to give it that unique flavor. However it’s not overpowering given the other ingredients in the sauce.
Incorporating garlic and grated ginger not only makes it burst with flavor but has incredible immune boosting properties. Adding in some of my favorite vegetables like broccoli, scallions and sweet potatoes, it is packed with nutrients!
B12 of the Sea
To serve this vegan ramen, I always add these toasted nori sheets! I like to have them on the side to dip into the broth and fill with some of broth soaked vegetables and eat them like mini tacos. It’s delicious and honestly one of the fun parts of this dish, there’s different flavors in each bite.
Not only is nori a great accompaniment with the tahini sriracha broth but it is packed with B12! Just 2 nori sheets is 80% of your daily B12. A great source of plant based b12 that is easily absorbable. Perhaps why I feel so great after eating this meal!
The Best Vegan Tahini-Sriracha Ramen
Ingredients
Homemade Healing Veggie Broth (optional)
- 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
Roasted Sweet Potatoes
- 1 sweet potato, peeled and diced
- 1 tbsp coconut oil
- 1/4 tsp sea salt
- 1/8 tsp cayenne optional
Tahini Sriracha Sauce
- 1 1/2 tbsp tahini
- 1 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
- 1/4 tsp sea salt
Additional Ingredients:
- 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
Toppings
- toasted nori sheets, cut or torn into 6 pieces
- 1/2 avocado, sliced
- 1 handful cilantro, chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- Spoon broth and noodles into a large bowl or ramen bowl and top with sweet potatoes, broccoli, cilantro and avocado.
- Serve with toasted nori.
- Optionally you can add extra sriracha, gamasaio (or toasted sesame seeds) and serve with lime wedges. Enjoy!
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