Spicy Creamy Ramen recipe
This is by far my favorite ramen recipe to make at home. It seriously tastes like a restaurant's ramen! It is so creamy and delicious. Its pretty fast & easy too - so star points for that!
1 1/2 TB tahini (or peanut butter)
1 TB white miso paste
2 tsp chili sauce (or less if you don't like too spicy)
1/4 cup unsweetened plant milk
1 small onion, diced
2 cloves garlic, minced
1/2 tsp grated ginger
1/2 container shitake mushrooms
2 cups veggie broth
4 heads of bok choy, halved (I have also used broccoli)
2 carrots, sliced into ribbons
1 package cubed tofu (I like chinese 5-spice tofu)
2 squares of ramen noodles
Crunchy chili oil
Whisk together tahini, miso paste, chili sauce and plant milk. Set aside.
Add onion, garlic, ginger & mushrooms to a pot with a little sesame oil. Cook until mushrooms & onions are tender, approx. 5 minutes.
Cook noodles per instructions. I always do less time for a more al dente noodle.
Add the paste from earlier and broth to the pot with the mushroom & onions. Bring to a boil, then simmer for 5 minutes. Add the bok choy, carrots and tofu. Cook for 2 more minutes.
Add cooked noodles to a bowl then add broth on top. Garnish however you like! Enjoy.
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