Tahini-Miso Mushroom Ramen
This creamy, dreamy bowl of ramen and chickpeas will be your new midweek go-to.
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Servings: 4
Ingredients
Broth:
- 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
Tahini-miso mixture:
- ¾ cup hot water
- 3 tablespoons mirin
- 2 tablespoons low-sodium tamari
- 1 heaping tablespoon white miso
- 2 teaspoons sesame oil
- 2 teaspoons chili oil optional
- ¼ cup tahini
For serving:
- 16 ounces fresh or frozen ramen noodles or use 8 ounces dry ramen noodles
- Sesame seeds
Instructions
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.
To serve:
- 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!
Recipe notes
Note: If you can’t find the vegan dashi granules, you can use vegan dashi stock instead of the granules and water. If you can’t find dashi stock, use water and a sprinkle of mushroom powder if you have it. If not feasible, simply use water and add additional salt to the broth as needed.