Spicy Miso-Tahini Ramen Recipe

Name: Spicy Miso-Tahini Ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 2 cups baby spinach; Chili oil, for drizzling (optional); 2 green onions, thinly sliced on the bias; Togarashi, for sprinkling (optional); 2 soft-boiled eggs, sliced in half (optional); Nori, cut into small rectangular pieces, for dipping (optional); 1 avocado, pitted, peeled, and thinly sliced

Servings: persons

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
2 cups baby spinach
Chili oil, for drizzling (optional)
2 green onions, thinly sliced on the bias
Togarashi, for sprinkling (optional)
2 soft-boiled eggs, sliced in half (optional)
Nori, cut into small rectangular pieces, for dipping (optional)
1 avocado, pitted, peeled, and thinly sliced

1
In a large saucepan or stockpot, warm the toasted sesame oil over medium heat. Add the onion and saute for 8 to 10 minutes, or until fragrant and translucent. Add 1 cup of the mushrooms and saute for 2 to 3 minutes more.
2
Add the miso paste and tahini and stir to coat the onion and mush-rooms. 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.
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.
4
In a separate medium saucepan, bring some water to a boil. Add the ra-men noodles, and cook for 3 to 4 minutes. Using tongs, remove the noodles from the boiling water or drain the noodles in a colander.
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.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons toasted sesame oil, 2 tablespoons mirin, 1 yellow onion, thinly sliced, 8 cups purified water, and more.

Yes, Spicy Miso-Tahini Ramen falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Miso-Tahini Ramen

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