Spicy Creamy Vegan Ramen (Jinya Copycat)
2 large servings
A creamy vegan ramen with tahini-miso broth, spinach, tofu, and crispy toppings.
| prepCook ramen noodles according to package instructions, drain, rinse with cold water, and set aside. | |||||
| 1 tablespoon sesame oil | Heat oil, sauté onion & garlic until fragrant | Add 1 cup broth, tahini, miso & maple syrup; stir until dissolved | Add remaining broth, cover & simmer 20 min, stirring halfway | Stir in spinach & tofu to warm through | Ladle into bowls, top with garnishes & oils |
| 1 yellow onion, diced | |||||
| 3 cloves garlic, minced | |||||
| 240 ml low sodium vegetable broth | |||||
| 720 ml low sodium vegetable broth | |||||
| 60 ml tahini | |||||
| 2 tablespoons miso paste | |||||
| 1 tablespoon maple syrup | |||||
| 2–3 cups spinach | |||||
| 1 brick silken tofu, cubed | |||||
| green onion, to taste | |||||
| crispy onion strings, to taste | |||||
| sesame seeds, to taste | |||||
| chili oil, to taste | |||||
| garlic oil, to taste | |||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.