Spicy Tahini Miso Ramen
PREP TIME: 20mins
COOKING TIME: 30mins
A delicious and versatile spicy ramen which you can make with some basic asian pantry staples. If you are like me, I up the heat on this one! I like mine with spiralled courgette noodles. What you put INTO your ramen is completely up to you. See below for my suggestions. Makes two large bowls about 1litre.
I love my ramen with: Noodles, fresh pak choi chopped, spring onions, nori sheets, sliced chillis and cooked shitake mushrooms.
For a great eating ritual, place all the toppings on different plates and everyone can help themselves to toppings.
Non Vegan: soft boiled eggs sliced in half
New to Asian ingredients, all ingredients will be explained in the Kitchen Notes section below
- 2 tablespoons sesame oil
- 2 tablespoons mirin
- 2 onions very finely sliced
- 8 cups hot water (or simple asian stock)
- 2 cups thinly slived shitake mushrooms
- 1/4 cup dried mushrooms (I used shitake)
- 2 tablespoons sriracha or Japanese Chilli paste
- 1/2 cup red or brown miso
- 1/4 cup tahini paste
- rice noodles or courgette noodles
- non vegan can use egg noodles (they are easier to cook) if avoiding gluten make sure they are gluten free, buckwheat is a good alternative
- shredded spinach
- finely sliced pak choi
- avo slices
- Sichuan tofu (recipe here)
- chilli oil
- finely sliced spring onions
- In a saucepan, add the sesame oil, fry the onions, shitake slow until very soft and slightly caramelised.
- Add the miso,tahini and garlic until aromatic, add the mirin and the sriracha.
- Add the hot water or simple asian stock, you might not need all the water, start with 5 cups and taste, adjust seasoning and then add the rest of the water.
- If making courgette noodles, spiral about 2 large courgettes and fry in a frying pan with some coconut oil, salt or ginger until tender but still have a crunch
- If cooking noodles, follow the cooking instructions on the packet. Rice Noodles are a bit of a faff so follow carefully.
- Don’t strain the stock, just add your toppings and enjoy.
STORE CUPBOARD ESSENTIAL:
Tahini – fabulous paste or spread made from toasted sesame seeds and its wonderful as a spread, sauce or dip. I use it a lot and in different things. Always go for a jar which contains only crushed seeds with no preservatives.
Sriracha – is a hot sauce and made from chilli, vinegar, garlic and sugar. Its fairly spicy
Miso – is made from long fermented soya beans, there is white, red and dark and they are all fermented for different times. The imported ones are expensive but so happy to find a local SA one made in Cape Town, equally delicious and half the price.