Vegan Ramen with Creamy Sesame Broth

This vegan ramen features a creamy and spicy sesame broth, fresh bok choy, crispy fried tofu and frizzled scallions. Delicious, quick and easy to make!


  • 500 ml (2 cups) vegetable stock
  • 100 grams (3.5 oz) extra-firm tofu
  • 2 – 3 tablespoons neutral oil
  • 2 teaspoons grated garlic
  • 2 teaspoons grated ginger
  • 1 teaspoon dark miso paste
  • 3 tablespoons soy sauce, divided
  • 2 teaspoons sake
  • 1 green onion, white and light green parts sliced into very thin matchsticks for frying and dark green parts thinly sliced for garnish
  • 4 – 6 leaves of bok choy, cut into bite-sized pieces
  • 3 tablespoons tahini
  • 2 teaspoons rice vinegar
  • 1 tablespoon chili oil, plus more for garnish
  • 2 servings of ramen noodles (packaged or fresh)


  1. Put the vegetable stock in a pot and leave it over low heat to warm up while you prepare the rest of the soup ingredients.
  2. Mash the tofu with a fork until it’s crumbled. Heat 1 tablespoon of the oil in a small pan over medium-high heat. Add the tofu and fry, stirring occasionally, until crispy and golden brown.
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