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Easy Spicy Ramen with Creamy Sesame Broth

Easy Spicy Ramen with Creamy Sesame Broth

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2 people


  • 6 tbsp tahini (sesame seed paste)
  • 3 3/4 cups chicken broth
  • 4 tbsp low-sodium soy sauce
  • 1 tsp sesame oil
  • 1 tbsp Sambal oelek or chilli sauce of your choice
  • 1 tbsp granulated sugar
  • 4 cloves garlic minced
  • 1 tbsp ginger minced
  • 6 ounces ramen noodles
  • 2 ounces enoki mushrooms
  • 1/3 cup maitake mushrooms
  • 6-8 fried tofu puffs cut into bite-sized pieces
  • green onions chopped, for topping
  • 2 tbsp canola oil


  • In a mixing bowl, combine the tahini (sesame seed paste), low-sodium soy sauce, sesame oil, sambal oelek, and granulated sugar and mix well. Set aside. 
  • In a pot, heat the canola oil over medium high heat. Add the minced garlic and ginger and stir-fry until fragrant and tender. Add the sesame paste mixture into the pot and stir for about 1 minute. Add the chicken broth into the pot and stir using a whisk to dissolve the sesame paste mixture. Let broth come to a simmer and let cook for 2-3 minutes. Add in the enoki mushrooms and the maitake mushrooms and let cook for 1 minute. Add salt and pepper to taste. Remove pot from heat and remove the enoki mushrooms and maitake mushrooms onto a small bowl using a slotted spoon. Pass the broth through a mesh strainer onto another clean pot to remove undissolved sesame paste.
  • Cook ramen noodles according to packaging's instructions. Set two medium bowls with the ramen noodles, enoki mushrooms, maitake mushrooms, and fried tofu puffs. Pour broth into each bowl and top with chopped green onions.