Vegan Sesame Ramen with Tahini Broth

Name: Vegan Sesame Ramen with Tahini Broth
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 packs of ramen noodles; 4 cups vegetable broth; 2 tbsp sesame oil; 1 tbsp soy sauce; 1 tbsp tahini; 1 clove garlic, minced; 1 tsp ginger, grated; 1 cup sliced mushrooms; 1 cup baby spinach; 1 carrot, julienned; 1 green onion, chopped; 1 tbsp sesame seeds

Author: Tessa

Published: September 2, 2025

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You know those days when you’re craving something warm, comforting, and packed with flavor—but still want to keep it plant-based? That’s exactly how my love affair with Vegan Sesame Ramen began. I stumbled upon it one rainy afternoon when my usual veggie stir-fry just wasn’t cutting it. After one slurp of that rich, nutty broth, I was hooked. The best part? It comes together in under 30 minutes with ingredients you probably already have in your pantry.

What makes this Vegan Sesame Ramen special is how the tahini and sesame oil create this incredibly creamy, almost velvety broth without a drop of dairy. The first time I made it, my kitchen smelled like my favorite ramen shop—toasty, savory, and just a little bit garlicky. And that julienned carrot? It adds the perfect crunch against the silky noodles. Trust me, even my meat-loving friends ask for seconds of this one.

Vegan Sesame Ramen - detail 1

Why You’ll Love This Vegan Sesame Ramen

This isn’t just any ramen—it’s the kind of meal that’ll make you wonder why you ever ordered takeout. Here’s why it’s a game-changer:

Ready in a flash: From pot to bowl in under 30 minutes—perfect for those “I need dinner NOW” nights.
Rich, umami flavor: That tahini-sesame combo creates a broth so decadent, you won’t believe it’s dairy-free.
Packed with veggies: Spinach, carrots, and mushrooms add freshness and texture in every bite.
Pantry-friendly: No fancy ingredients—just straightforward staples with big flavor payoffs.
Endlessly customizable: Swap veggies, add tofu, or kick up the heat with chili oil. It’s your ramen canvas!

Seriously, this bowl checks all the boxes: fast, flavorful, and completely plant-based. Even the noodles slurp up that glorious broth like they were made for it (because, well, they were).

Vegan Sesame Ramen - detail 2

Ingredients for Vegan Sesame Ramen

Here’s the beauty of this recipe—you likely have most of these ingredients already! But a few little prep notes make all the difference:

2 packs ramen noodles (toss those seasoning packets if they’re not vegan—we’re making our own magic here!)
4 cups vegetable broth (go for low-sodium if you’re watching salt levels)
2 tbsp sesame oil (the toasted kind—it adds that deep, nutty flavor)
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp tahini (give the jar a good stir before measuring—that oil separation is sneaky)
1 clove garlic, minced (or ½ tsp garlic powder in a pinch)
1 tsp ginger, grated (I keep frozen ginger cubes for emergencies)
1 cup sliced mushrooms (any kind—I’m partial to shiitake for extra umami)
1 cup baby spinach (packed—it wilts down to nothing!)
1 carrot, julienned (or just thin slices if you’re feeling lazy—no judgment)
1 green onion, chopped (save those green tops for garnish)
1 tbsp sesame seeds (toasted if you’re feeling fancy—they add crunch)

See? Nothing weird or hard-to-find. Just simple ingredients about to become something extraordinary.

How to Make Vegan Sesame Ramen

Okay, let’s get cooking! I promise this comes together so easily—just follow these steps for that perfect bowl of nutty, slurpable goodness.

1. Build your flavor base

Heat the sesame oil in a medium pot over medium heat. When it shimmers (you’ll smell that heavenly toastiness), add the minced garlic and grated ginger. Stir constantly for about 30 seconds—just until fragrant. Watch closely! Garlic burns fast, and bitter garlic is the last thing we want in our perfect ramen.

2. Bring the broth to life

Pour in your vegetable broth and crank the heat to bring it to a boil. As soon as it’s bubbling, add those sliced mushrooms and julienned carrots. Let them simmer for 5 minutes—this softens them just enough while infusing the broth with veggie goodness.

3. The magic tahini moment

Lower the heat to medium-low. Stir in the soy sauce and tahini until the tahini completely dissolves into the broth. Pro tip: If your tahini is being stubborn, whisk it with a spoonful of hot broth first to loosen it up before adding it to the pot. Now your broth should look creamy and dreamy!

4. Noodle time

While the broth simmers, cook your ramen noodles separately according to package directions—but undercook them by 30 seconds! They’ll keep cooking in the hot broth later. Drain and rinse briefly with cold water to stop the cooking. Trust me, this prevents mushy noodles—the ultimate ramen tragedy.

5. Finish with greens

Turn off the heat under your broth and stir in the spinach. It’ll wilt in about 30 seconds from the residual heat—any longer and you’ll lose that vibrant green color and fresh taste.

6. Assemble your masterpiece

Divide the noodles between two deep bowls (or one big one—no judgment here). Ladle the hot broth and veggies over the noodles. Top with chopped green onions and sesame seeds. Optional but amazing: Drizzle with a little extra sesame oil for that restaurant-worthy finish.

Now take a moment to admire your creation before diving in. The steam rising with that incredible aroma? That’s your hard work paying off. Grab chopsticks and slurp away—it’s tradition!

Tips for Perfect Vegan Sesame Ramen

After making this ramen more times than I can count, I’ve picked up some tricks that take it from good to “wow!” Here are my can’t-live-without tips:

Toast those sesame seeds! Just 2 minutes in a dry pan transforms them—they’ll smell incredible and add way more flavor.
Undercook your noodles slightly. They’ll finish cooking in the hot broth and stay perfectly springy.
Got tahini separation? Stir the jar thoroughly before measuring—nothing worse than clumpy tahini in your broth!
Taste as you go. Need more umami? Add a splash more soy sauce. Want brightness? A squeeze of lime works wonders.
Short on time? Use pre-sliced mushrooms and matchstick carrots from the salad bar—I won’t tell!

Remember, great ramen is all about balancing flavors and textures. Play around until it’s just right for you!

Variations of Vegan Sesame Ramen

One of the best things about this Vegan Sesame Ramen is how easily you can mix it up! Here are my favorite twists to keep things exciting:

Protein boost: Add cubed firm tofu (pan-fried first for crispiness) or edamame beans for extra staying power.
Greens swap: Replace spinach with baby bok choy (add it with the mushrooms) or kale (toss it in right after turning off the heat).
Spice it up: Stir in a teaspoon of chili garlic sauce or top with sliced jalapeños for heat lovers.
Noodle alternatives: Try udon or soba noodles instead of ramen—just adjust cooking times accordingly.
Creamier broth: Blend in ¼ cup silken tofu with the tahini for an ultra-luxurious texture.

The beauty? This recipe welcomes whatever veggies or proteins you’ve got hanging around your fridge. It’s practically foolproof!

Serving Suggestions for Vegan Sesame Ramen

This ramen shines all on its own, but a few simple sides take it over the top! I love adding a small dish of pickled ginger for a bright, tangy contrast. A handful of steamed edamame with sea salt makes a perfect protein-packed companion. For crunch? Some roasted seaweed snacks crumbled on top—absolute heaven!

Storing and Reheating Vegan Sesame Ramen

Here’s the golden rule: always store broth and noodles separately! That broth will keep beautifully in the fridge for 3-4 days, but noodles turn into a sad, mushy mess if left swimming too long. I pour my cooled broth into mason jars and stash the drained noodles in another container with a splash of water to prevent sticking.

When you’re ready for round two, just reheat the broth on the stove (or microwave it—I won’t judge) until piping hot. Dunk those cold noodles in for 30 seconds to warm through. Pro tip: Add a splash of water or extra broth when reheating—the tahini thickens when chilled.

Vegan Sesame Ramen Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in this glorious bowl! These are estimates per serving (and hey, portion sizes vary—no shame if you eat the whole pot!). You’re looking at about 350 calories, with 10g plant-based protein from that tahini and noodles. The sesame oil adds 12g healthy fats, while the veggies pack in 5g fiber. Sure, there’s 800mg sodium (thanks, soy sauce!), but you can always go low-sodium broth if needed. Bottom line? It’s comfort food that actually loves you back!

Frequently Asked Questions About Vegan Sesame Ramen

I get asked about this recipe all the time—here are the answers to the burning questions that keep popping up!

Can I use peanut butter instead of tahini?

Absolutely! Peanut butter makes a great substitute if you’re out of tahini—just use the same amount. The flavor will be slightly different (more peanutty, obviously), but still delicious. Smooth natural peanut butter works best—skip the chunky kind unless you want unexpected peanut surprises in your broth!

Is this recipe gluten-free?

Almost! Just swap regular soy sauce for tamari and use gluten-free noodles (rice noodles work great). Check that your vegetable broth is GF too—some brands sneak in wheat. With those small changes, you’re good to go!

How can I make it soy-free?

Coconut aminos are my favorite soy sauce alternative—they’ve got that same umami punch without the soy. Or try a splash of liquid aminos if that’s what you’ve got handy. The broth will still taste amazing!

Can I freeze the leftovers?

Broth freezes beautifully for up to 3 months (just leave out the noodles and veggies). Thaw overnight in the fridge, then reheat with fresh noodles and whatever veggies you like. Frozen noodles turn to mush—learned that the hard way!