Tahini Miso Ramen
Rated 4.2 stars by 100 users
Servings
4
Cook Time
45 minutes
Tahini Miso Ramen with Crispy Tofu is not your average ramen. Soom Premium Tahini gets added into the broth, which adds a slight viscosity and wonderful depth that elevates this traditional dish. Topped with the crispiest oven-baked tofu, sautéed mushrooms, soft boiled eggs, cilantro, and chopped scallions, this tahini miso ramen will become your new go-to for better-than-takeout weeknight meals.
Author:Soom
Ingredients
1 14 oz. block extra firm tofu
1 Tbsp sesame oil
1 Tbsp soy sauce
½ Tbsp rice vinegar
1 Tbsp cornstarch
¼ tsp salt
¼ tsp pepper
2 tsp olive oil
1 package of cremini mushrooms
Salt and pepper, to taste
2 tsp olive oil
2 tsp toasted sesame oil
2 minced cloves garlic
1 Tbsp freshly grated ginger
1 Tbsp white miso paste
5 cups vegetable broth
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¼ cup Soom Premium Tahini
½ tsp salt
2 packets ramen noodles
1 tsp toasted sesame oil
2 Tbsp soy sauce
2 tsp rice wine vinegar
2 soft boiled eggs
Thinly sliced scallions, for topping
Chopped cilantro, for topping
Sesame seeds, for topping
½ lime per serving, for topping
Sriracha to taste, for topping
For the Crispy Tofu
For the Mushrooms
For the Ramen
Directions
Begin by making the crispy tofu. Preheat the oven to 425F. Using a dish towel, press the block of extra firm tofu to remove water. Cut into ½″ – ¾ ″ cubes. On a parchment-lined baking sheet, toss together tofu, oil, soy sauce, and vinegar until coated. Add cornstarch, salt, and pepper and toss once again until coated. Bake for 30-35 minutes, tossing once during cooking, until golden brown and crispy.
For the mushrooms, heat a medium nonstick skillet over medium-high heat. Add olive oil. Once hot, add cremini mushrooms, and sauté for 8-10 minutes, stirring occasionally, until deeply golden brown on the edges. Season to taste with salt and pepper.
Heat a soup pot over medium-high heat. Add olive oil and sesame oil. Once hot, add garlic and ginger and sauté for 30 seconds or until fragrant. Add white miso paste and cook for 1 minute, stirring constantly.
Add vegetable broth, tahini, and salt, and whisk to combine. Raise heat to high and bring to a boil. Once boiling, add ramen noodles and cook according to package directions. Once noodles are cooked, add sesame oil, soy sauce, and rice wine vinegar and stir. Add additional salt if desired.
To serve, ladle ramen into bowls and top with crispy tofu, sautéed mushrooms, 2 soft boiled eggs, thinly sliced scallions, chopped cilantro, sesame seeds, lime juice, and Sriracha.
To make soft boiled eggs, boil a pot of water (about 3-4 inches of water). Once boiling, reduce the heat to medium-high so the water reduces to a rapid simmer. Gently lower the eggs into the water one at a time using a spoon. Cook the eggs for 5 to 7 minutes, depending on how runny you like your yolks. (We like ours at 6 minutes). This ramen is more “noodle-y” than “brothy”. If you like a lot of broth with your ramen, double the broth recipe!
Make this recipe vegan by leaving out the eggs!
Dietary Preferences: Dairy-Free, Nut-Free, Kosher
Seasonality: All, Winter
Elisabeth
January 26, 2023
My husband found this recipe and made a request. Surprisingly I had all the ingredients just needed to get mushrooms. This was rated a 20 out of 10 by my husband. I did make some adjustments like adding a little more miso paste and less Tahini but that was just preference. Great hump day recipe! Definitely will be following for more recipes!