Alkaline Ultra Creamy Buckwheat Ramen

Comfort in a Bowl: Ultra-Creamy Alkaline Buckwheat Ramen

There’s something magical about a big, steaming bowl of ramen, isn’t there? It’s cozy, satisfying, and feels like a hug in food form. But what if I told you that you can have all that comfort and indulgence without compromising your alkaline goals?

This Ultra-Creamy Alkaline Buckwheat Ramen is everything you love about ramen, but with a nourishing twist.

Instead of the usual heavy, salty broths, this recipe uses a silky, cashew-based sauce paired with buckwheat noodles and vibrant veggies like broccoli and eggplant. And to make it even heartier, we’ve added diced tofu for a boost of plant-based protein.

Why You’ll Fall in Love with This Ramen

1. It’s creamy without the cream: The cashew-based sauce gives this dish a luscious, velvety texture that feels indulgent but is completely dairy-free.
2. It’s packed with goodness: Buckwheat noodles, broccoli, eggplant, and tofu make this ramen a powerhouse of nutrients while keeping it light and alkalizing.
3. It’s easy and versatile: Whether it’s a chilly evening or you’re craving a comforting meal, this recipe comes together quickly and can be customized with your favorite veggies.

The Recipe: Ultra-Creamy Alkaline Buckwheat Ramen

Alkaline Ultra Creamy Buckwheat Ramen

Print Recipe

Serves 2

• Author: Ross
• Yield: 2 1x

Ingredients

Scale 1x2x3x

200g buckwheat noodles
1 cup raw cashews (soaked for 4 hours or boiled for 10 minutes)
2 cups vegetable broth (unsalted, homemade or store-bought)
1 cup unsweetened almond milk
1 tbsp rice malt syrup
1 tbsp sesame oil
1 tbsp tamari or coconut aminos
1 tsp ginger (grated)
2 cloves garlic (minced)
1 tbsp tahini
1 cup broccoli florets (small pieces)
1/2 small eggplant (diced into small cubes)
200g firm tofu (diced into bite-sized cubes)
1/2 cup spring onions (finely chopped, plus extra for garnish)
1 small handful fresh cilantro (for garnish)
1/4 tsp Himalayan salt
1/4 tsp black pepper

Instructions

1. Prepare the Creamy Cashew Sauce:

• Drain the soaked cashews and blend them with 1/2 cup vegetable broth and the tahini until smooth and creamy. Set aside.

2. Cook the Buckwheat Noodles:

• Boil the buckwheat noodles according to the package instructions. Drain and rinse under cold water to prevent sticking. Set aside.

3. Sauté the Tofu and Vegetables:

• Heat the sesame oil in a large pan over medium heat. Add the diced tofu and cook for 4-5 minutes, turning occasionally, until golden and slightly crisp on all sides. Remove and set aside.
• In the same pan, add the eggplant and cook for 5-7 minutes, stirring occasionally, until softened. Add the broccoli florets and sauté for another 3-4 minutes until tender but still vibrant. Remove and set aside.

4. Make the Ramen Broth:

• In the same pan, add the ginger, garlic, and spring onions. Sauté for 1-2 minutes until fragrant.
• Stir in the tamari, rice malt syrup, remaining vegetable broth, almond milk, and blended cashew sauce. Simmer gently for 5-7 minutes to allow the flavors to combine. Adjust seasoning with Himalayan salt and black pepper to taste.

5. Assemble the Ramen:

• Divide the cooked buckwheat noodles between two bowls.
• Ladle the creamy broth over the noodles, ensuring they are well-covered.
• Top with the sautéed tofu, eggplant, broccoli, and additional spring onions. Garnish with fresh cilantro.

6. Serve:

• Serve immediately and enjoy this hearty, creamy, and alkalizing ramen!

Tips for Ramen Success

• Soak those cashews: If you want the sauce to be extra smooth, make sure to soak your cashews beforehand (or boil them for 10 minutes if you’re in a hurry).
• Crisp the tofu: Cooking the tofu until golden adds a lovely texture that contrasts beautifully with the creamy broth.
• Don’t overcook the veggies: Keep the broccoli and eggplant tender-crisp to maintain their vibrant color and nutrients.

Your Bowl of Alkaline Comfort Awaits

This dish has become one of my favorites because it’s so versatile and satisfying. It’s proof that you don’t have to choose between indulgence and nourishing your body—you can have both.

I’d love to hear how you enjoy this ramen! Snap a photo, share it with me, and let me know how it turned out.

Stay vibrant and energized,
Ross