The ultimate Japanese comfort food: a creamy, hearty veggie broth infused with miso and sesame for the BEST vegan ramen. So good you won't believe it's completely plant-based, gluten-free, and oil-free!
Use a pestle and mortar to grind the toasted sesame seeds. It does not need to be finely ground; some whole seeds leftover are fine.
Add onion, garlic, and ginger to a large pot and sauté in a bit of sesame oil or water for 2 minutes.
Add carrots and cabbage and stir to combine.
Pour in dashi and bring to a simmer. Simmer until cabbage is tender.
Add zucchini, mushrooms, toasted sesame seeds, tahini, and gochujang. Simmer until mushrooms and zucchini start to soften (but not completely soft since they will continue to cook), about 3 minutes.
Add ramen noodles and cook according to package directions, or until noodles are tender and chewy.
Once noodles are cooked, turn off the heat and add tofu and green onions and stir to combine.
Now mix in the miso until evenly dispersed**. Taste and add more miso if needed, or chili flakes if not spicy enough.
Ladle into large bowls and add toppings of choice.
Notes
KOMBU DASHI: See paragraphs above on ingredients and tips & tricks if you don't know what kombu dashi is.VEGGIES: You can sub with other veggies of your choice or omit if you don't want as many vegetables in your soup.MUSHROOMS: My favorites are shiitake, baby bella, enoki, maitake, and king oyster mushrooms. But any variety works!MISO: You can add the miso using a miso muddler. OR take a large ladle and add a tablespoon of miso, spoon up some of the hot broth, and mix the miso into the broth in the ladle first, then mix this into the soup.* This recipe is based off of my Sesame Miso Soup