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Spicy Miso-Tahini Ramen Recipe

Spicy Miso-Tahini Ramen
Source: epicurious

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Ingredients

  • 2 tablespoons toasted sesame oil
  • 2 tablespoons mirin
  • 1 yellow onion, thinly sliced
  • 8 cups purified water
  • 2 cups thinly sliced shiitake mushrooms
  • 2 tablespoons Japanese chili paste or Sriracha sauce
  • 1/2 cup organic red miso paste
  • 2 (10-ounce) packages fresh ramen noodles (look for Sun Noodle brand)
  • 1/4 cup tahini paste or neri goma
PREP TIME
10m
COOK TIME
20m
TOTAL TIME
30m
YIELD
4 servings

Instructions

  • 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.

Dinner

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A recipe from epicurious

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