afoona
Vegan Ramen in Creamy Sesame Broth
Soups

Vegan Ramen in Creamy Sesame Broth with homemade vegetable stock – Gluten-free version

The broth gets its body from tahini and soy milk rather than bones, yet comes out creamy and full. Roasted corn, sprouts and wakame seaweed add sweetness, crunch and a taste of the sea. Gluten-free version: The same product, gluten-free version, Gluten-free pasta and Gluten-free soy sauce (tamari).

⏱ 1 hr 20 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona🧩 4 parts
🧀 Dairy🥬 Vegetarian
Versions:Original🌾 Gluten-free

👨‍🍳 Method

To assemble

  1. 1
    Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.
    Large pot
    💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
  2. 2
    Bring to a boil over high heat and skim off the foam.
    Stove
  3. 3
    Turn down to medium-low heat and simmer uncovered 30–45 minutes.
    Stove
    💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
  4. 4
    Strain the stock through a fine sieve.
    Fine sieve
  5. 5
    Soak the wood ear mushrooms in hot water 20 minutes, and the wakame in cold water 10 minutes. Drain and slice the mushrooms into strips.
    BowlColanderKnifeCutting board
  6. 6
    Heat the oil in a pot and fry the garlic and ginger in it 1 minute, until fragrant.
    StovePot
  7. 7
    Add the stock and bring to a boil.
    Stove
  8. 8
    Turn down the heat and simmer 10 minutes.
    Stove
  9. 9
    Toast the corn in a dry skillet over high heat until some of the kernels turn golden.
    StoveFrying pan
  10. 10
    Blanch the bean sprouts 30 seconds in boiling water and remove.
    StovePotSlotted spoon
  11. 11
    In a bowl, whisk the tahini, the same product, gluten-free version and gluten-free soy sauce with cup of the hot broth until there are no lumps.
    Bowl
  12. 12
    Return the mixture to the pot, add the milk and heat without boiling.
    Stove
  13. 13
    Cook the gluten-free pasta according to the package directions.
    StovePot
  14. 14
    Drain.
    Colander
  15. 15
    Divide the gluten-free pasta among the bowls and pour the boiling soup over them.
    Ladle
  16. 16
    Arrange separate piles of the bean sprouts, corn, wakame and wood ear mushrooms on top.
  17. 17
    Sprinkle the green onion and sesame seeds on top.
345calories
15 gprotein
42 gcarbs
14 gfat
● protein 17%● carbs 48%● fat 35%

Per serving, servings (calculated for this version)

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⚖ About the ingredients

🔧 Tools needed (9) · 🍳 2 cooking vessels

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
  • Ladle · Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
  • Slotted spoon · Also works: Spider strainer (None) · Tongs (For large pieces)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

homemade vegetable stock → Ramen Seasoning (Tare) → Cooked pasta → Asian noodle soup (ramen)

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