Spicy Miso Tahini Ramen Recipes
SPICY MISO-TAHINI RAMEN
This super-oishii (delicious) spicy ramen bowl is made with basic pantry staples, such as miso paste and tahini, plus Sriracha for spice! I love adding a bit more Sriracha for heat, and topping it all off with a slightly runny soft-boiled egg.
Provided by Candice Kumai
Categories HarperCollins HarperCollins Dinner Soup/Stew Noodle Sesame Oil Sesame Mushroom Vegetarian Quick and Healthy Quick & Easy
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large saucepan or stockpot, warm the toasted sesame oil over medium heat. Add the onion and sauté for 8 to 10 minutes, or until fragrant and translucent. Add 1 cup of the mushrooms and sauté for 2 to 3 minutes more.
- Add the miso paste and tahini and stir to coat the onion and mushrooms. Cook for another 2 to 3 minutes. Watch your heat carefully and reduce to medium-low, if needed, or the soup can break or separate. Pour in the mirin and deglaze the pan. Pour in the water and stir well to dissolve all the miso paste.
- Bring the soup up to a light simmer over high heat and whisk in the chili paste or Sriracha sauce; start with 2 tablespoons to be safe, then add more as desired, and mix well to dissolve. Reduce the heat to medium-high.
- In a separate medium saucepan, bring some water to a boil. Add the ramen noodles, and cook for 3 to 4 minutes. Using tongs, remove the noodles from the boiling water or drain the noodles in a colander.
- Divide the noodles among four bowls. Add the spinach and green onions to each bowl. Top each bowl equally with the reserved 1 cup mushrooms, the egg, avocado, chili oil, togarashi, and nori as desired, ladle broth over, and serve.
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