Let's make the BEST creamy RAMEN together!

sesame paste

🥗Healthier: tahini

💰Cheaper: peanut butter

Peanut butter is a more affordable option that still provides creaminess.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Seitan is often less expensive and adds a chewy texture.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Using bouillon cubes is a cost-effective way to flavor the broth.

chili oil

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Red pepper flakes are a budget-friendly way to add heat.

Preheat the oven to 400°F.

Pat dry the extra firm tofu with a paper towel.

Crumble about 1 pound of extra firm tofu into a bowl.

Add 1 tbsp of soy sauce, 2 tbsps of dark soy sauce, and optionally 2 tsps of homemade umami powder to the crumbled tofu; mix well.

Spread the crumbled tofu onto a baking tray lined with parchment paper and bake for 30 minutes.

Chop some fresh green onions and set aside for topping.

Bring a pot of water to boil for the ramen noodles.

Prepare the broth by pouring 1 cup of light dashi and 1 cup of soy milk into a new pot; bring to a boil.

In a serving bowl, add 2 tbsps of sesame paste, 1 tsp of chili oil, 1 tbsp of soy sauce, and a splash of toasted sesame oil; whisk to combine.

Boil about 1/4 pound of ramen noodles, stirring often if using frozen noodles.

When the broth is boiling, pour it into the serving bowl with the sesame paste mixture and whisk to ensure a silky texture.

Drain the noodles and rinse them in hot water to remove excess starch; place the noodles into the serving bowl.

Top the ramen with the crumbled tofu, chopped green onions, white sesame seeds, chili threads, and finish with a drizzle of chili oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens