Back to Recipes
Sesame Tofu Ramen
Tofu and ramen meet in a nutty sesame broth with simplicity and elegance—a weeknight favorite.
Whispers of sesame—Tofu leans into the broth—Slowness finds a spoon
Ingredients
- 4 cups vegetable broth (preferably low-sodium)
- 1 tablespoon tahini or pure sesame paste
- 1 tablespoon soy sauce
- 1 block soft tofu, cubed
- 4 portions ramen noodles (seasoning packets discarded)
- 1 teaspoon toasted sesame oil (optional, for extra nuttiness)
- Kosher salt and white pepper, to taste
Preparation
- In a saucepan, bring vegetable broth to a gentle simmer. Whisk in tahini (or sesame paste) and soy sauce until fully dissolved and smooth. Stir in sesame oil if using.
- Taste and season the broth with salt and white pepper as needed.
- Add cubed soft tofu and warm through, being careful not to break up the tofu.
- Cook ramen noodles according to package instructions; drain well.
- To serve, divide noodles among bowls, ladle sesame broth and tofu over, and garnish with sesame seeds (white and/or black), green onions, and chili oil if desired.
- Finish with your choice of toppings: microgreens, nori strips, bean sprouts, pickled ginger, toasted black sesame seeds, and crispy fried shallots.