Vegan Ramen with Creamy Sesame Broth

Serves: 4

Broth

1 tbsp sesame oil (DO NOT use 2 tbsp)
1/4 cup garlic, chopped
1/4 cup ginger, peeled and chopped
1 cup onion, chopped

Heat oil in a pan, add onion, garlic, ginger and sauté for 5 minutes in medium flame.

9 cups water
3 tbsp tamari

Add water, tamari and stir. Bring to boil over medium heat, then reduce the heat to low for at least 1 hour, up to 2 to 3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.

1 and 1/2 tbsp white or yellow miso paste

Add miso paste at this time and mix well.

Strain the broth and discard onion, ginger and garlic.

Note: You can make the broth and keep it in the fridge for 5 days.

Taste Note: Tastes AWESOME, very mild.
Broth Yields: 8 cups

Crispy Fried Tofu

2 tbsp sesame oil
14 ounces extra-firm tofu

Press tofu until most moisture is removed, mash tofu with a fork until its crumbled.

Heat oil in a medium high heat, add tofu and fry, stirring occasionally, until crisp and golden brown, about 5 minutes in medium flame.

4 tsp miso paste
4 tbsp tamari

Combine miso paste with tamari, stir well to dissolve.

1 tbsp garlic, grated
1 tbsp ginger, grated

2 tsp rice wine vinegar

2 tbsp water

Reduce the heat to medium, push the tofu to one side of the pan, and add ginger and garlic. Fry stirring, until fragrant and cooked through then stir the tofu back in. Add miso-tamari mixture, rice wine vinegar, water. Allow the liquid to boil off and fry the tofu for a couple more minutes to allow it to crisp up again, about 4 minutes in medium flame. Remove to a plate.

Fried onions

2 tbsp sesame oil
2 green onion, white and light green parts sliced into very thin matchstick for frying and dark green parts thinly sliced for garnish

Heat oil in the same pan, add white parts of green onion, fry for 5 minutes until they are golden brown.

Creamy tahini

6 tbsp tahini
4 tbsp tamari
4 tsp rice vinegar
2 tbsp chili oil

Combine tahini, tamari, rice vinegar and chili oil, mix well.

Bok Choy

Bring a pot of water to a boil.

2 baby boy choy, separated into leaves

Cook bok choy in to the boiling water, until the stems are tender. Remove to a plate.

Ramen

ramen noodles

Add the ramen noodles to the same pot of boiling water and cook according to the package instruction. I cooked for 5 minutes.

To serve

Divide the tahini mixture between 4 bowls.

Ladle over the hot stock while stirring well to combine.

Add the noodles and top with boo choy, tofu, fried green onions and fresh green onions.

Serve with additional chili oil for drizzling over top.

Taste Note: Tastes AMAZING. I didn't buy chili oil, thought of making it, but didn't have time, so didn't make it. So didn't add chili oil or any red chili flakes, but tastes so awesome, next time, planning to make chili oil and add to this soup.
Source: cilantroandcitronella