Step 1

Cook ramen according to package directions, drain, and set aside. Meanwhile in a heavy, deep pot combine the sesame oil, garlic, and shallot over medium heat. Cook, stirring often, till softened - about 2 minutes. Add sliced mushrooms and 1/2 teaspoon kosher salt and cook till softened, another 3-4 minutes. Stir in coconut aminos. Pour in the vegetable broth and bring everything to a boil, then reduce heat to a simmer for about 5 minutes. Off the heat, stir in the tahini until mixed through and creamy. Taste and adjust any seasonings (add salt or some sriracha for spice).

Step 2

Separate the noodles into two bowls and pour the mushroom broth over them. Top with sliced green onions and sriracha/sesame seeds as desired. See the post for more topping additions!