Creamy Sesame Ramen

Author: Recipes_kw
No ratings yet
Prep Time 35 mins
Total Time 35 mins
Course Main Course, Pastas, Side Dishes
Cuisine Asian
Servings 2 Servings


  • Stove


  • 2 cups vegetable broth ***Click on the Vegetable Broth recipe link
  • 1 tbsp olive oil extra virgin
  • 14 oz smoked tofu firm, 1/22 inch cubes
  • 1 tsp salt
  • 8 mushrooms sliced
  • 3 tbsp tahini
  • 2 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 1 tbsp sriracha NO SODIUM BENZOATE
  • 2 tsp rice vinegar
  • 3 oz broccoli florets
  • 3 oz ramen noodles no bleached flour
  • 3 tbsp green onion sliced


  • Warm vegatable broth on low heat in a medium sized saucepan. In another pot boil water for the broccoli florets.
  • In a medium sized skillet, heat the oil over medium-high heat. Add the tofu and fry until golden browned on all sides. Transfer to a plate and sprinkle with salt.
  • Add the mushrooms to the skillet in a single layer and brown on both sides. Transfer to the same plate as the tofu.
  • In a bowl combine the tahini, soy sauce, vinegar, and sriracha. Mix well.
  • The water in the pot should be boiling by now so add the florets. Cook until florets are fork tender and bright green. Use a slotted spoon to transfer the broccoli to a plate and add the ramen noodles to the same pot. Simmer until tender, according to the package directions. Drain.
  • Divide the tahini mix between 2 bowls. Ladle in the warmed vegetable broth and stir to combine. Divide the noodles, tofu, mushrooms, and broccoli between the bowls and sprinkle with green onion. Stir and enjoy!

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