Vegan Ramen in Creamy Sesame Broth with homemade raw tahini
The broth gets its body from tahini and soy milk rather than bones, yet comes out creamy and full. Roasted corn, sprouts and wakame seaweed add sweetness, crunch and a taste of the sea.
Soak the wood ear mushrooms in hot water 20 minutes, and the wakame in cold water 10 minutes. Drain and slice the mushrooms into strips.
BowlColanderKnifeCutting board
2
Heat the oil in a pot and fry the garlic and ginger in it 1 minute, until fragrant.
StovePot
3
Add the stock and bring to a boil.
Stove
4
Turn down the heat and simmer 10 minutes.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5
Toast the corn in a dry skillet over high heat until some of the kernels turn golden.
StoveFrying pan
6
Blanch the bean sprouts 30 seconds in boiling water and remove.
StovePotSlotted spoon
7
Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.
Blender
💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
8
Taste and adjust the seasoning.
9
In a bowl, whisk the tahini, miso and soy sauce with cup of the hot broth until there are no lumps.
Bowl
10
Return the mixture to the pot, add the milk and heat without boiling.
Stove
11
Cook the noodles according to the package directions.
StovePot
12
Drain.
Colander
13
Divide the noodles among the bowls and pour the boiling soup over them.
Ladle
14
Arrange separate piles of the bean sprouts, corn, wakame and wood ear mushrooms on top.
15
Sprinkle the green onion and sesame seeds on top.
372calories
17 gprotein
47 gcarbs
14 gfat
● protein 17%● carbs 50%● fat 33%
Per serving, servings (calculated for this version)
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⚖ About the ingredients
Raw tahini: measured in tbsp in this recipe: 1 tbsp = 15 g · 665 kcal per 100 g · More about Raw tahini →
Miso: measured in tbsp in this recipe: 1 tbsp = 17 g · 199 kcal per 100 g · More about Miso →
Soy sauce: measured in tbsp in this recipe: 1 tbsp = 18 g · 53 kcal per 100 g · More about Soy sauce →
Soy milk: measured in cup in this recipe · 41 kcal per 100 g · More about Soy milk →
Wakame seaweed: measured in tbsp in this recipe: 1 tbsp = 15 g · 45 kcal per 100 g · More about Wakame seaweed →
Corn: measured in cup in this recipe: 1 cup = 81 g · 86 kcal per 100 g · More about Corn →
Bean sprouts: measured in cup in this recipe: 1 cup = 180 g · 30 kcal per 100 g · More about Bean sprouts →
🔧 Tools needed (9) · 🍳 2 cooking vessels
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
Slotted spoon· Also works: Spider strainer (None) · Tongs (For large pieces)
By the steps, as the recipe is built now: another version or addition can change the list.
