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A bowl of vegetarian sesame cashew ramen.

Vegetarian Sesame Cashew Ramen

This homemade vegetarian sesame cashew ramen is full of rich notes of sesame, cashew, and savory flavors. Restaurant deliciousness made easily from the comfort of home!
To transform this dish into a vegan dish, simply swap out the eggs for tempeh or tofu!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine Japanese
Servings 2 people

Equipment

  • 1 large pot
  • 1 small pot

Ingredients
  

Broth and Noodles

  • 1 tbsp sesame oil
  • 4 tsp garlic minced
  • 3 tsp ginger grated
  • 1 tsp spicy chili crisp
  • 3 tbsp tamari
  • 2 tbsp mirin
  • 4 cups vegetable broth
  • 6 oz dried ramen noodles

Tasty Additions

  • 2 large eggs swap for cooked tempeh to make this recipe vegan
  • 1 cup carrots julienned
  • 1 cup green cabbage shredded
  • 1 small jalapeno sliced in rounds, add to personal preference
  • Kimchi add to personal preference
  • Bok choy add to personal preference

Garnishes

  • Cashews crushed
  • Dried seaweed
  • Toasted sesame seeds
  • Green onions sliced

Instructions
 

Noodles and Broth

  • In a large pot, heat the sesame oil over medium heat. Add the garlic, ginger, and chili crisp and cook for 2 to 3 minutes, until fragrant.
    1 tbsp sesame oil, 3 tsp ginger, 4 tsp garlic, 1 tsp spicy chili crisp
  • Add the tamari and mirin to the large pot and cook for another minute, stirring to combine.
    3 tbsp tamari, 2 tbsp mirin
  • Add the vegetable stock and jalapeno and bring to a simmer, stirring to mix. Simmer for 5 minutes, allowing for the flavors to mix.
    4 cups vegetable broth, 1 small jalapeno
  • Add the ramen noodles to the large pot and cook according to package instructions.
    6 oz dried ramen noodles

Tasty Additions: Cook at the same time as the broth and noodles

  • Bring a small pot of water to a boil. Add the eggs and cook for 6 minutes for a runny yoke, 8 minutes for a soft yoke, or 12 minutes for a hard yoke. Remove eggs from the small pot and place in a bowl of ice water to stop the cooking process. After a few minutes, peel the shells off carefully and set aside and clean the small pot for future use.
    2 large eggs
  • In the small pot, bring new water to a boil.
  • In the small pot of boiling water, add the vegetables and cook for about a minute, until vegetables just start to soften. Drain the vegetables and run them under cold water to stop the cooking process.
    1 cup carrots, 1 cup green cabbage, Bok choy

Bringing it Together

  • Remove from heat and add the vegetables to the large pot. Mix and divide into two large bowls.
  • Serve immediately, topped with optional garnishes. We recommend dried seaweed, toasted sesame seeds, chopped green onions, and crushed cashews.
    Dried seaweed, Toasted sesame seeds, Green onions, Cashews
Keyword Gluten-free, Soup, Vegetarian