20’ vegan miso tahini ramen

ready in under 20”, perfect for a quick lunch, this umami-rich ramen has a creamy base by incorporating tahini and miso into the broth, with amazing texture brought by the deglazed mushrooms. Enjoy!

Rediscovered (once again) an amazing recipe I did last year, and was so excited to share it on here! Hope you love this amazing recipe that’s SO quick to make 🫶

also wanted to add a quick reminder on why miso shouldn’t be boiled, in case you didn’t know! Miso is a traditional Japanese seasoning made from fermented soybeans. Delicate and packed with enzymes, probiotics, and nutrients, it shouldn’t be boiled, as high temperatures can destroy these beneficial components and alter its flavor. To retain its full nutritional value and authentic umami taste, it’s best to add miso at the end of cooking or once the heat is turned off!

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Serves 2

Ingredients

For the broth

• 4 minced cloves of garlic

• 1/2 teaspoon saké

• 1 tablespoon tahini

• 1,3 liters water

• 1 tablespoon white miso

• 1 tablespoon red miso

• 1/4 lime

• 1 teaspoon soy sauce

For the topping

• 150 grams seafood mushrooms

• A dash canola oil

• A dash sesame oil

• Saké to deglaze

• Soy sauce to deglaze

For the noodles

• 180 grams organic soba noodles

Directions

• Set water to boil for your noodles.

Mushroom topping

• Add a small amount of canola and sesame oil to your pot; be cautious not to add too much, as it may make your ramen overly oily.

• Add your mushrooms to the pot and cook them for 5 to 7 minutes over medium to high heat, tossing them regularly.

• Deglaze with sake, making sure to scrape the pan well to incorporate all the flavorful bits.

• When half evaporated, deglaze with soy sauce.

• When evaporated, set aside your delicious mushrooms, leaving any excess oil in your pan.

Ramen Broth & Noodles

• On low heat, add 4 minced cloves of garlic to the remaining oil in the pan and toss.

• Add 1 tablespoon of tahini and combine with 1/2 teaspoon of saké and the juice of a 1/4 lime.

• Add 1,3 liters of water and bring to a boil.

• If the water in the separate pot for your noodles is boiling, add them to that pot and follow the cooking time instructions. When straining your noodles, rinse them in cold water and divide them evenly into two serving bowls!

• When the water is hot, remove it from heat and add your miso paste and teaspoon of soy sauce. To dissolve the miso more easily, spoon the two tablespoons of your miso pastes into a ladle, pour some hot water into the ladle, and stir until combined. Then, add this mixture to your hot water!

• Divide your broth between your two serving bowls, then add your seafood mushrooms and any additional toppings you prefer! I added fresh parsley and some crispy tofu I had in my fridge. Serve and enjoy!

Notes

• Adjust the liquid quantity based on your preference for the noodle-to-broth ratio in your ramen bowls! I used 1300ml of filtered water for two servings of ramen.

• Your ramen broth is only as good as the water you use!