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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Akram Alsaleh
[email protected]I can't wait to try this ramen recipe!
Habibullah Sk
[email protected]This ramen is definitely a keeper. I'll be making it again and again.
Shane White
[email protected]I'm not sure what went wrong, but my ramen turned out really bland.
pallab basak
[email protected]The broth was a little too salty for my taste.
Birendronath Roy
[email protected]I'm not a big fan of spicy food, but this ramen was surprisingly mild.
Pamela Melrose
[email protected]This ramen is the perfect meal for a cold day.
Ntando Ncanywa
[email protected]I've never had ramen like this before. It's so good!
Osei Philip
[email protected]This ramen is a great way to use up leftover vegetables.
Indrajit Yadav
[email protected]I love the spicy miso tahini broth! It's so unique and flavorful.
shankar sherpa
[email protected]The broth was a little bland for my taste, but the noodles were cooked perfectly.
Chris pascal
[email protected]This ramen is the perfect comfort food. It's warm, hearty, and flavorful.
Samuel Marez
[email protected]I've made this ramen several times now, and it's always a crowd-pleaser. The broth is so flavorful and the noodles are always cooked perfectly.
Mdhafijul Matubbar
[email protected]This recipe was a bit time-consuming, but it was worth it. The ramen was absolutely delicious.
amiami boss
[email protected]The broth was a little too spicy for me, but the noodles were cooked perfectly and the vegetables were fresh and crisp.
Shani Gamer
[email protected]This ramen was so easy to make, and it turned out so delicious. I'm definitely going to be making this again.
Jalloh Abubakarr
[email protected]Yum! I love the combination of spicy and nutty flavors in this ramen. The miso and tahini make a really rich and creamy broth.
R Islam
[email protected]This ramen recipe was a hit! The spicy miso tahini broth was flavorful and complex, and the noodles were cooked perfectly. I added some extra vegetables, like baby bok choy and carrots, to make it even more nutritious.