Vegan Miso-Tahini Ramen
I just got back from the land of tentacle porn, hi-tech toilets, schoolgirl panty vending machines…and the best ramen in the world.
The only problem was: they didn’t really get the concept of vegetarianism…or maybe they completely understood it and just gave no fucks. If you want vegetarian ramen in Japan, be prepared to remove the piece of pork with your chopsticks and pretend like it was never there. If you want the vegan version: scoop out that egg and give it to a friend.
Moral quandaries aside: that shit was good, really good, life changing good.
So good that I’m on a mission to spread the Gospel of Ramen…for my veg heads.
32 oz vegetable broth
12 oz ramen noodles (You can use fresh or dried, just throw out that sodium bomb flavor packet)
4 oz dried tofu, diced
1 T white miso paste
1 T tahini paste
1 T Sriracha (or any chili paste/sauce)
2 T Tamari (you can substitute soy sauce)
1 bunch scallions, white part only, chopped
1 head bok choy, greens only, chopped
2 T sesame oil
¼ C black sesame seeds
2 sheets Nori
Ramen cooking water (if needed)
In a large pot over medium heat, whisk together the broth, miso, tahini, chili, tamari, tofu and scallions, until fully incorporated
Cover and lower the heat a little. Let it develop some flavor for 15 minutes.
Bring a pot of salty (like the ocean) water to the boil.
Throw your ramen noodles in and cook: 2 minutes for fresh, 5 minutes for dried.
Remove the noodles, but save the water.
Divide the noodles in half and place each half in a big bowl.
Add the bok choy to the broth and carefully pour over the noodles. Top off the bowl with some of the ramen cooking water
Garnish with sesame oil, sesame seeds and nori
Slup it up.