Description
This Tahini Miso Ramen is a flavorful, comforting bowl of noodle soup featuring a rich and creamy tahini-miso broth, tender ramen noodles, and a savory mushroom topping with a hint of spice and tang. Perfect for a quick meal, this recipe combines umami-rich miso and soy flavors with the nuttiness of tahini for a unique twist on traditional ramen.
Ingredients
Scale
Broth and Paste
- 1 tablespoon tahini
- 1 1/2 teaspoons white miso
- 1 1/2 teaspoons soy sauce
- 1 teaspoon brown sugar
- 1 clove of garlic, grated
- 1/2 tablespoon grated ginger
- 1 1/2 cups chicken or vegetable stock
Noodles
- 2 ounces dried ramen noodles
Mushroom Topping
- 1 1/2 cups mushrooms, finely diced
- 4 green onions, diced (divided)
- 1 tablespoon toasted sesame seeds
- 1 tablespoon soy sauce
- 2 teaspoons rice wine vinegar
- 1 teaspoon brown sugar
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon chili oil
Instructions
- Prepare the Tahini Miso Paste: In a large bowl, combine the tahini, white miso, soy sauce, brown sugar, grated garlic, and grated ginger. Mix well until smooth and set aside.
- Cook the Ramen Noodles: In a small saucepan, heat the chicken or vegetable stock over high heat until it reaches a boil. Add the dried ramen noodles and cook according to the package instructions, usually about 3-5 minutes, until noodles are tender but firm. Keep the noodles and broth together.
- Sauté the Mushrooms: While the noodles cook, heat a large skillet over medium-high heat. Add the finely diced mushrooms and toast them for about 5 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Add Flavor to Mushrooms: To the mushrooms in the skillet, add half the diced green onions, toasted sesame seeds, soy sauce, rice wine vinegar, and brown sugar. Cook the mixture for 2 to 3 minutes more, stirring frequently, until it becomes sticky and caramelized.
- Combine Noodles and Paste: Pour the hot noodles along with the cooking stock into the bowl containing the tahini miso paste. Stir thoroughly until the paste dissolves completely, creating a creamy broth.
- Assemble and Garnish: Top the ramen bowl with the sautéed mushrooms mixture, remaining green onions, crushed red pepper flakes, and chili oil. Serve immediately to enjoy the complex, spicy, and nutty flavors.
Notes
- You can substitute chicken stock with vegetable stock to make this recipe vegetarian.
- Adjust the amount of chili oil and red pepper flakes according to your spice preference.
- For extra protein, consider adding a soft boiled egg or tofu cubes as toppings.
- Use freshly grated ginger and garlic for the best aromatic flavors.
- This recipe serves one but can be easily scaled up for multiple servings.
