Recipe
Sesame ramen for rainy days
A quick, creamy broth based on tahini and miso, without imitating meat.
Practical guide
Complete method
To make this vegan sesame ramen, start with the broth base: whisk the tahini and white miso into a little hot water until smooth. Add the soy milk and warm gently without bringing it to a vigorous boil, keeping the soup creamy and preventing it from splitting. Taste and adjust the seasoning.
Cook the ramen noodles and pak choi in separate pans, draining them while they still have some bite. Divide the noodles and vegetables between bowls, pour over the sesame broth and finish with chilli oil, spring onion or sesame if available. Serve immediately: it is a warm, comforting Japanese vegan recipe for a winter dinner or rainy day.
From the kitchen
Ingredients
- ramen noodles
- tahini
- white miso
- soy milk
- pak choi
- chilli oil
From the kitchen
Method
- 01
Dissolve tahini and miso in a pan with a little hot water.
- 02
Add soy milk and heat gently without boiling vigorously.
- 03
Cook the noodles and vegetables separately.
- 04
Combine in bowls and finish with chilli oil.