The Best Vegan Tahini-Sriracha Ramen
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
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!