1-Pan Creamy Tahini Ramen with Teriyaki Tofu

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Creamy tahini ramen with savory teriyaki tofu and homemade chili crisp all cooks up in just one pan! It’s an amazingly delicious, cozy bowl of noodles perfect for chilly fall and winter dinners.



panful of creamy tahini ramen with teriyaki tofu on top

This is another one of my offbeat ramen creations that includes flavors that you might not normally pair together, but they work out amazingly! So many of my ramen recipes come about because I want a hot bowl of more or less soupy noodles and end up playing around with sauces and flavors, and many of these mashup recipes are really popular! Check out my peanut gochujang ramen, butter chicken ramen, birria ramen, and my vegan take on tonkotsu ramen.



Today we make tahini ramen, which combines tahini and miso to make this flavorful broth which has amazing flavor. We also make teriyaki tofu for topping. And we make an easy chili crisp with korean gochugaru pepper flakes! You see all the flavor combinations going on here! And all is made in just 1 Pot.



If you don’t have tahini, you can use smooth peanut butter or almond butter instead or even use half coconut milk and half stock instead of all stock for the creamy base.



bowl of creamy tahini ramen with teriyaki tofu on top

We make this easy teriyaki sauce that we use to marinate the tofu, then cook that tofu on the skillet so the sauce thickens and clings to it, like a sticky glaze. Then, when we slice them and place on the noodles! They look really pretty with the white tofu peeking out of the rich teriyaki glaze on top of that bed of ramen, veggies, and creamy tahini broth.



To make this soy-free, you can use other toppings like soy-free vegan chicken substitute or chickpea tofu.



Then, in the same pan, we make a quick, simple chili crisp with oil, ginger, garlic, and gochugaru pepper flakes which add spice, heat, and smokiness to the mixture. Reserve half of that for topping, then leave the rest in the pan to add flavor to the broth.



close-up of a panful of creamy tahini ramen with teriyaki tofu on top

The ramen noodles even cook in the same pan with the broth! No pre-cooking needed for the noodles, and it comes out absolutely deliciously with less time in the kitchen and less cleanup afterwards. Look at that deliciousness.


Why You’ll Love Creamy Tahini Ramen




  • easy, 1-pan meal

  • creamy tahini miso broth is full of veggies and tender noodles

  • sticky teriyaki tofu goes so well with creamy broth!

  • homemade gochugaru chili crisp adds umami and heat

  • naturally nut-free with easy gluten-free and soy-free options



fork with a big bite of ramen noodles and tofu on itfork with a big bite of ramen noodles and tofu on it










For the Tahini Miso Ramen








  • 1/4
    cup
    sliced or chopped onion








Mix in the ginger and garlic, then add the gochugaru pepper flakes. Cook for 1 to 2 minutes until the flakes become smoky and spicy. Remove half of the chili crisp mixture for garnish later.
  • For a soy-free option, replace the tofu with soy-free vegan chicken substitute or chickpea tofu.

  • Use coconut aminos instead of soy sauce for a soy-free alternative.

  • Replace yellow miso with chickpea miso for a soy-free option.

  • You can add other crunchy veggies like carrots and zucchini to the ramen for additional texture and flavor.

  • Feel free to use noodles of your choice if you don't have ramen noodles. Gluten-free noodles are also acceptable.

  • Top the ramen with your favorite toppings such as green onion, sesame seeds, and sprouts.


    • While the chili crisp and broth are cooking, take your cooled tofu and slice it into strips. Make sure to not leave the chili crisp unattended in the pan to prevent burning. Enhance the flavors of your ramen by adding a splash of soy sauce for a salty, umami kick. If you like a bit of tanginess, squeeze in some lime juice and gently mix it all together. Allow the ramen to sit for a minute or two so the flavors can meld.

    When ready to serve, transfer a generous portion of noodles into your serving bowl. Top them with the stock and veggies, then layer on the sliced teriyaki tofu. Sprinkle with green onions, sesame seeds, remaining chili crisp, or any other toppings you prefer before serving.

    This creamy tahini ramen with savory teriyaki tofu and homemade chili crisp can be enjoyed on its own or paired with Asian-inspired sides like spring rolls or sticky sesame cauliflower.

    For those with dietary restrictions, this recipe is nut-free. To make it gluten-free, simply use gluten-free noodles and tamari instead of soy sauce. For a soy-free option, swap the tofu with a soy-free vegan chicken substitute or chickpea tofu and use coconut aminos in place of soy sauce. sentence to make it more concise:

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