Miso Tantanmen

• 총 시간: 10 minutes

재료

welcome back to SOUP SEASON 2 - the series where I show you how to make the best soups in town.

for EPISODE 9, I’ve made my take on tantanmen (sesame ramen) made with miso. as creamy + comforting as can be, with some exceptionally tasty toppings, this noodle soup is a literal hug in a bowl 😍

I’ve left the full recipe for you below - so enjoy + as always, let me know if f you give it a go! cheers to @okonomikitchen for inspo 👇

INGREDIENTS (serves 2/3)

BROTH

3 tbsp tahini / sesame paste

1 tbsp miso paste

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp rice vinegar

1 tsp chilli crisp

1 garlic clove, 1 lime, 1 tsp agave (optional)

250 ml plant milk

750 ml veg stock (1 stock cube + 750ml boiling water)

TOPPINGS

1 block firm tofu

1 head broccoli / 200g tenderstem

2 sweetcorn cobs

2 tbsp soy sauce

1 tsp each: minced garlic, ginger, chilli crisp + korean red pepper flakes (optional)

200g noodles of choice

Spring onion

Red chilli

Sesame seeds

Salt

Oil

방향

To make the sesame base, combine the tahini with miso, sesame oil, soy sauce, chilli crisp + 1 tbsp plant milk. I like adding the juice of a lime, 1 minced garlic clove + a squeeze of agave here. Whisk until a smooth, creamy paste forms. Season to taste.

In a saucepan, crumble your stock cube + add the boiling water. Add the rest of the milk + bring to a simmer.

Begin whisking, then as you whisk slowly pour in your sesame base until combined. Season the broth to taste, then leave to simmer on a low heat, adding more water for more broth (season accordingly).

For the tofu, crumble into mince, then season with soy, garlic, ginger, chilli crisp + red pepper flakes. Fry in hot oil until crispy (around 10 min).

For the corn + broccoli, simply boil until tender. Toss with sesame oil + anything else you like!

Cook your noodles, then get into bowls. Ladle the broth on top, on with your toppings + garnishes - then enjoy!