Spicy Miso-Tahini Ramen
A warming bowl of Japanese-inspired ramen featuring a rich and creamy broth made with red miso paste and tahini, loaded with fresh vegetables, shiitake mushrooms, and topped with traditional ramen garnishes.
Ingredients
- •2 tablespoons toasted sesame oil
- •2 tablespoons mirin
- •1 whole yellow onion
- •8 cups purified water
- •2 cups shiitake mushrooms
- •2 tablespoons Japanese chili paste
- •½ cup organic red miso paste
- •2 packages fresh ramen noodles
- •¼ cup tahini paste
- •2 cups baby spinach
- •1 tablespoon chili oil
- •2 whole green onions
- •1 teaspoon togarashi
- •2 whole soft-boiled eggs
- •2 sheets nori
- •1 whole avocado
- •pitted
- •peeled
- •and thinly sliced
Cooking Instructions
- 1.
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.
13 min
- 2.
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.
5 min
- 3.
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.
5 min
- 4.
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.
7 min
- 5.
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.
5 min
