2 servings (about 8 oz) ramen noodles

1 tbsp toasted sesame oil

4 garlic cloves, minced

1 shallot, peeled and chopped

12 oz fresh mushrooms (cremini or baby bellas), sliced thin

1/2 tsp kosher salt

2 tbsp coconut aminos

4 cups vegetable broth

1 1/2 tbsp tahini (sesame seed butter)

4 green onions, sliced

Sriracha and sesame seeds, for serving

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Cook ramen noodles according to package instructions, then drain and set aside.
Heat sesame oil in a large pot over medium heat.
Add garlic and shallot, cooking 2–3 minutes until fragrant and softened.
Stir in mushrooms and salt, cooking 6–8 minutes until browned and juicy.
Pour in vegetable broth and coconut aminos. Bring to a simmer.
Whisk in tahini until broth is creamy and smooth.
Add cooked noodles and warm through in the broth.
Ladle into bowls and top with green onions, sriracha, and sesame seeds before serving.

Add bok choy, spinach, or kale for extra greens.

Top with roasted chickpeas or soy-free tofu alternatives for protein.

Use chili oil or fresh chilies for extra spice.

Try shiitake, oyster, or portobello mushrooms for deeper flavor.

Store broth separately from noodles to avoid mushiness.