Best 2 Spicy Miso Tahini Ramen Recipes

Do you crave a flavorsome and heartwarming dish that tantalizes your taste buds? Look no further than our comprehensive guide to crafting the ultimate spicy miso tahini ramen. Embark on a culinary journey as we unravel the secrets to creating this delectable Japanese noodle soup. From selecting the perfect ingredients to mastering the art of broth preparation, we'll equip you with the knowledge and techniques to impress your family and friends with this irresistible ramen variation. So, prepare to embark on a flavor-filled adventure as we explore the nuances of spicy miso tahini ramen, a dish that promises to ignite your senses and leave you craving more.

Here are our top 2 tried and tested recipes!

SPICY MISO-TAHINI RAMEN

Spicy Miso-Tahini Ramen image

This super-oishii (delicious) spicy ramen bowl is made with basic pantry staples, such as miso paste and tahini, plus Sriracha for spice! I love adding a bit more Sriracha for heat, and topping it all off with a slightly runny soft-boiled egg.

Provided by Candice Kumai

Categories HarperCollins HarperCollins Dinner Soup/Stew Noodle Sesame Oil Sesame Mushroom Vegetarian Quick and Healthy Quick & Easy

Yield 4 servings

Number Of Ingredients 18

Ingredients

Soup:
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
Fresh toppings:
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

Steps:

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

SPICY MISO RAMEN

Spicy Miso Ramen image

Ramen is a Japanese-style bowl of broth and noodles. In this version, miso is added to an already rich broth and spiced with chiles. Adding miso to ramen broth makes a unique version that is dense, flavorful and delicious. Make Ramen Eggs and Chasu Pork Belly in advance to top the ramen.

Provided by Jet Tila

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

8 ounces ground pork
3 cloves garlic, chopped
1 tablespoon fresh ginger, finely grated
2 green onions, thinly sliced, plus more for serving
4 pieces dried shiitakes
2 pieces konbu seaweed, about 6 by 8 inches each
7 tablespoons red miso paste (akamiso), or more to taste
1 tablespoon mirin
1 tablespoon granulated sugar
2 teaspoons sea salt
1 teaspoon toasted sesame oil
1 teaspoon chile-garlic sauce
1/4 teaspoon ground white pepper
4 cups low-sodium chicken stock or broth
2 cups water
1 pound fresh wheat noodles, cooked according to the package directions
Serving suggestion: ramen eggs, chasu pork belly, bean sprouts and nori sheets

Steps:

In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.

Tips:

For a richer broth, use dashi powder or concentrated dashi instead of water.
Add a dollop of chili oil or Sriracha for an extra kick of spice.
If you don't have miso paste, you can substitute 1 tablespoon of soy sauce and 1 teaspoon of tahini.
Feel free to add other vegetables to the ramen, such as carrots, broccoli, or bok choy.
Top the ramen with a soft-boiled egg, sliced green onions, and sesame seeds for a classic presentation.

Conclusion:

This spicy miso tahini ramen is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The broth is rich and flavorful, with a perfect balance of spice and umami. The noodles are cooked to perfection and the vegetables are crisp and tender. This ramen is sure to become a new favorite in your household.