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Vegan Ramen (Gluten-Free)

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2 servings
Course: Lunch , Dinner
Cuisine: Asian , Vegan , gluten-free

Ingredients

  • 2-3 bricks of vegan ramen noodles I used gluten-free ones, you can see the brand in the video
  • 3 tbsp Tahini
  • 1/2 lemon juiced
  • 1 1/2 tbsp tamari or GF soy sauce
  • 4 cups vegetable broth I used water + 1 heaping tbsp mushroom broth
  • 2 large bulbs of Shanghai bok choy cut into strips*
  • 1 cup of puffed tofu balls cut diagonally**
  • 1 cup spinach you can omit this if you want to focus on the bok choy
  • Optional:
  • green onion either as a garnish, or you could use the diced whites at the beginning to flavour the broth
  • Kimchi for topping
  • Thinly sliced red cabbage for garnish
  • toasted sesame seeds to garnish

Instructions

    Cup of Yum
  1. Cook the ramen noodles as directed on the package. Divide between two bowls.
  2. In a small bowl, combine tahini, lemon juice, and tamari until smooth and uniform.
  3. In a medium pot, bring 4 cups of broth to a boil. Add whites of green onion if using here.
  4. Add the tahini mixture and mix until incorporated into the broth.
  5. Add your vegetables and tofu to cook through, then taste to adjust seasoning. Feel free to add more salt, pepper, or sesame oil if desired.
  6. Divide soup between two bowls, and add your preferred garnishes!
  7. Enjoy :)

Notes

  • *I used broccoli in my video because I ran out, but I prefer having the bok choy
  • **I've also used fried firm tofu tossed in cornstarch before and it tasted just as delicious in this recipe :)