The BEST vegan ramen

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JINYA CREAMY VEGAN RAMEN COPYCAT
4 cups vegetable broth¼ cup tahini - smooth and runny2 tablespoons miso paste - I prefer white miso paste, but red miso paste works too1 tablespoon maple syrup3 cloves garlic - minced1 yellow onion - diced1 tablespoon sesame oil2-3 cups spinach - substitute kale if desired2 bricks ramen noodles

Toppingssilken tofu - cubedgreen onion - to tastecrispy onion stringssesame seedschili oil - to taste
2-3 cups spinach - substitute kale if desiredgarlic oil

🔸Add 1 tbsp of oil to a large pot over med heat. Saute onion & garlic until translucent and fragrant. Stir frequently to prevent burning the garlic.
🔸Add in 1 cup of the vegetable broth, ¼ cup of tahini, 2 tablespoons miso paste, and 1 tablespoon maple syrup. Stir until tahini and miso paste have completely dissolved and are well incorporated with broth. This will help prevent the tahini and miso paste from sticking to the bottom of the pot while simmering.
🔸Once incorporated, add remaining 3 cups veggie broth. Stir well and add the lid. Allow broth to gently simmer on low for 20 minss, stirring half way to be sure miso paste isn’t sticking to bottom of the pot.
🔸When broth has 5-10 minutes left to simmer, cook your ramen noodles according to package instructions in a separate pot. Strain the broth for a silky smooth broth.
🔸Ladle the ramen into serving bowls and top with desired toppings and chili oil to taste!Enjoyyyy