This tahini-miso mushroom ramen is a dreamy, creamy bowl of noodles you’ll want on regular rotation. Easy to make and super savory, it’s probably one of the most satisfying bowls of ramen I’ve ever made.
I love a good vegan ramen recipe like this kimchi ramen. Nothing is quite as satisfying as a super savory broth with bouncy noodles, and the choices for additions to the ramen are infinite. You can really make so many different bowls of ramen, so it’s really fun to experiment.
For this ramen recipe, I go to one of my old standbys: tahini! Sesame paste is commonly used in tantanmen, a creamy ramen made with Chinese sesame paste. Chinese sesame paste is made with toasted sesame seeds which give it an intense flavor. Because Chinese sesame paste isn’t as readily accessible, I substitute it with tahini. While the flavor isn’t as pronounced, it still adds a fragrant nuttiness and irresistible creaminess to the broth. If you can find Chinese sesame paste, use a little less than the recipe recommends to account for the more intense flavor.
With ramen, the seasonings–such as miso, tahini, mirin, tamari, sesame oil, and chili oil–are prepared separately from the broth. This is called tare–pronounced like tah-reh–and means “sauce” in Japanese.
It’s a concentrated mixture of ingredients used to flavor ramen broth. Typically, tare is simmered until thick and added to the bottom of each bowl, and the broth is ladled on top and mixed in. Since I’m serving a big pot family-style, I make a quick version of tare and pour it into the pot before I serve it tableside.
How to make this vegan tahini-miso mushroom ramen
This dish has a few main components, including the broth, the tahini-miso mixture, and the noodles.
What you need:
- The broth: This starts with just shallot and mushrooms. I use beech mushrooms, but any variety will work here. I also use a little shichimi togarashi and vegan dashi granules. If you cannot find vegan dashi granules, you can substitute the granules and water with a prepared vegan dashi stock. You can also use a shake or two of mushroom powder to get that extra umami boost in the broth. From there, I simply add minced scallion whites, drained chickpeas, and water. I bring everything to a boil and then simmer over low heat as I prepare the remaining ingredients.
- The broth seasonings: You need just a handful of ingredients, including mirin, low-sodium tamari, white miso, sesame oil, chili oil, and tahini. All I do is combine these ingredients with hot water. This helps melt the miso and temper the tahini, so it won’t split when it is added back to the broth.
- For serving: Use your favorite fresh or frozen ramen or use dry ramen. I also serve with minced scallion greens and a few sesame seeds.
How to make it:
- Step 1: Start with the broth. Start by sautéing the shallot and mushrooms. Then add in the chickpeas and minced scallion whites. Finish with the shichimi togarashi and vegan dashi granules. Add the water and bring to a boil. Reduce the heat and simmer as you get everything else prepared.
- Step 2: Make the broth seasonings. Combine hot water with all the seasoning ingredients in a glass measuring cup or large bowl and whisk until completely smooth.
- Step 3: Boil up the noodles and prepare your garnishes! Drain the noodles and ladle them between four bowls.
- Step 4: Finish the broth. Right before serving, pour the tahini-miso mixture into the broth. Ladle the savory broth over the noodles and garnish to your heart’s content.
That’s it! I hope you enjoy this recipe as much as we did. Please leave a comment below to let me know what you thought of it!
Tahini-Miso Mushroom Ramen
- Large pot
- Large pot
- Glass measuring cup
- 1 tablespoon neutral oil
- 1 shallot, peeled and diced
- 8 ounces beech mushrooms, root end cut off and discarded; or use sliced cremini, shiitake, or a mix of mushrooms
- 14.5- ounce can chickpeas, drained
- 5 scallions, trimmed and minced; white and green parts kept separate
- 1 teaspoon shichimi togarashi optional, to taste
- 1 tablespoon vegan dashi granules see note
- 6 cups water
- 16 ounces fresh or frozen ramen noodles or use 8 ounces dry ramen noodles
- Sesame seeds
Make the broth:
- Heat 1 tablespoon neutral oil in a soup pot over medium heat. Once hot, add the shallot and mushrooms and cook, turning occasionally, for 7–8 minutes. Season lightly with salt.
- Add the chickpeas and scallion whites and toss to coat. Add the shichimi togarashi and vegan dashi granules and toss to coat. Cook for 1 minute until fragrant. Pour in the water and bring to a boil. Reduce the heat to low and simmer for 20–30 minutes.
Make the tahini-miso mixture:
- Pour the hot water into a large glass measuring cup or into a large bowl. Add the mirin, tamari, miso, sesame oil, chili oil, and tahini. Whisk until thoroughly combined. Set aside.
Cook the noodles:
- Bring a large pot of water to a boil. Cook the noodles according to the package instructions. Drain and rinse. Divide between four bowls.
Finish the broth:
- Turn off the heat on the pot of broth. Pour the tahini-miso mixture into the broth and stir to combine. Taste and adjust the seasonings if needed.
- Ladle the broth over the noodles. Serve with the minced green parts of the scallions on top and finish with a shake or two of sesame seeds. Enjoy!