Tahini Miso Ramen
Tantanmen ramen is a creamy, spicy, perfectly balanced broth made of tahini, miso and soy milk. If you’re looking for ultimate umami, this is it.
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Serves
2
Tahini
Miso Paste
Sesame Oil
Water
Dried Shiitake Mushroom
Soya Milk
Soy Sauce
Chilli Oil
Ginger
Garlic
Firm Tofu
Spring Onion
Red Chilli
Sesame Seeds
Ramen Noodle
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Notes (5)
G
G M.
22 days ago
The first line of the method says ‘bring stock to boil’. What stock? There isn’t mention of it in the ingredients?
R
Rob M.
2 months ago
We found this dish way too salty. I think it needs much less soy/miso/stock and then it could be really tasty.
Mob
a month ago
·Admin
Hi Rob, thanks so much for the feedback. We've reviewed the recipe and make a few changes to reduce the salt content (reducing the miso and chilli oil and switching the stock to water).
L
Lauren M.
2 months ago
The flavours are great but it is intensely salty! It might be ok for some people but it was way too much for me. I’d definitely make it again as it was delicious but I’d probably halve the soy sauce at each stage. Also I used cow’s milk which didn’t take well to boiling, so I don’t recommend subbing in that!
H
Helen P.
6 months ago
Made again and remembered to take a photo. I love this recipe!!!
H
Helen P.
6 months ago
Loved this ramen recipe! I used the tantanmen broth base and added soy glazed chicken thighs, roasted squash and greens. I am so excited to make it again!!!!