Creamy Tahini Ramen
User Reviews
5
27 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
254 kcal
-
Course
Main Course, Dinner
Creamy Tahini Ramen
Report
Creamy Tahini Ramen combines tender ramen noodles in a rich, savory broth flavored with tahini and miso, topped with marinated teriyaki tofu and a spicy chili crisp. The broth balances umami from miso and soy with the nutty creaminess of tahini and a touch of chili paste heat. Vegetables like bok choy and bell peppers add freshness and texture to this satisfying bowl.
Description
This ramen recipe starts by marinating slices of firm tofu in a teriyaki mixture of soy sauce, brown sugar, ginger garlic paste, rice vinegar, cornstarch, and red pepper flakes. The tofu is pan-fried until caramelized and coated with a thickened glaze. Meanwhile, a chili crisp is prepared by gently cooking garlic, ginger, and Korean pepper flakes in oil for a fragrant spicy topping.
The broth base mixes yellow miso, sambal oelek, tahini, and water or stock. Onions and bell peppers are cooked briefly to add sweetness and color, then combined with noodles and baby bok choy to cook until tender yet firm. The tofu and chili crisp are added as toppings, and green onions, sesame seeds, and sprouts provide finishing accents.
The resulting dish offers a creamy, slightly spicy broth with a hearty plant-based protein and a range of textures from crisp vegetables to smooth tahini sauce. It works well as a warming meal featuring a balance of savory and spicy elements enhanced by the fermented miso and nutty tahini.
Press and slice tofu before marinating for best texture and flavor absorption.Adjust sambal oelek and gochugaru amounts to control spiciness.Use gluten-free noodles and tamari to adapt recipe for gluten intolerance.Leftovers can be reheated gently; precooked noodles require less broth and shorter cooking.
Share:
Ingredients
For the Teriyaki Tofu
- 2 tablespoons soy sauce or use tamari for gluten free
- 1 tablespoon brown sugar
- 2 teaspoons ginger garlic paste or use minced ginger and garlic
- 1 teaspoon rice wine vinegar
- 1/4 teaspoon corn starch
- 1/4 teaspoon red pepper flakes
- 7 ounces firm tofu pressed for at least 15 minutes and sliced into 3/4” thick slabs, or extra firm tofu
- 1 teaspoon neutral cooking oil generic cooking oil
For the Chili Crisp
- 1 tablespoon neutral cooking oil generic cooking oil
- 3 cloves garlic finely chopped
- 1 inch ginger finely chopped
- 1 teaspoon gochugaru pepper flakes
For the Tahini Miso Ramen
- 1/4 cup onion sliced or chopped
- 1/4 cup red bell pepper sliced or chopped
- 1/4 cup green bell pepper sliced or chopped
- 1 tablespoon yellow miso
- 1 tablespoon sambal oelek or other Asian chili paste, use less for less heat
- 1 tablespoon tahini
- 3 cups water or stock, divided
- 1/4 to 1/2 teaspoon salt depends on sat content of stock
- 4 ounces ramen noodles or noodles of choice, such as udon, dried
- 1 or 2 baby bok choy or other fresh veggies, bunches
- green onion and whatever else you like for topping
- sesame seed
- sprout
Instructions
Make the teriyaki tofu.
- In a shallow bowl, add the soy sauce, brown sugar, ginger garlic paste, vinegar, corn starch, and pepper flakes, and mix really well. It’s okay if not all of the sugar dissolves, just get most of it dissolved. Then, add your tofu slabs into the teriyaki sauce and flip all around to coat with the sauce. Set aside to marinate for 10 to 15 minutes. Meanwhile, prep the ingredients for the chili crisp and the ramen and your toppings.
- When marinating time is up, heat a deep medium/large skillet over medium-high heat, and add the teaspoon of oil. Once the oil is hot, add the tofu to the skillet carefully, and cook for 2 to 3 minutes on one side, then flip the tofu carefully and add all of the remaining teriyaki sauce mixture from the bowl into the skillet. Continue to cook until the sauce thickens. Use a spatula to brush the sauce over the tofu, and flip and cook for another minute or so, then remove the tofu from the skillet onto your cutting board. Transfer any remaining teriyaki sauce from the pan to a small bowl.
- When the tofu is cool enough to handle, slice the slabs into 1/4” thick slices. You can let the tofu cool and slice it while you make the chili crisp and ramen.
Make the chili crisp.
- Reduce the heat of the same skillet to medium or medium low. If your medium usually runs a bit hotter, keep it at medium low. Add the tablespoon of oil, and let the oil get hot. Then, mix in the ginger and garlic. Add in the gochugaru pepper flakes, mix and continue to cook this for 1 to 2 minutes. The gochugaru flakes will start to get smoky and spicy. You might start to sneeze. Once the garlic starts to turn golden, remove half of this chili crisp mixture to use as garnish later. Or use 1 tbsp premade chili crisp for the ramen and 2 tsp for garnish later
Make the tahini ramen.
- Then to the same skillet with the remaining half of the chili crisp, add the onion, peppers, and a good pinch of salt and mix in. Cook for a minute, then increase the heat to medium and mix in the miso, sambal oelek, and tahini and a cup of the stock. Press and mix to incorporate the miso into the water, which will take about a minute. Then, mix in the rest of the stock and salt. Bring to a boil, then add the noodles and press them into the liquid. Continue to cook until the noodles are done to preference. This can take anywhere from 4 to 10 minutes, depending on the noodles that you're using.( See recipe notes to make with precooked noodles.)
- Once the noodles are cooked to preference, add the bok choy, and press it into the noodle mixture, let it cook for about half a minute, and then switch off the heat. There will be enough residual heat in the stock to cook the bok choy or any crunchy vegetables you add at this point. Taste and adjust the salt and flavor. Add more salt, if needed. You can also add a splash of soy sauce at this point for additional salty, umami flavor. Add a bit of tang, if you like, with some lime juice, and lightly mix in. Then, let this ramen sit for a minute or two for the flavors to meld.
- To serve, take a good helping of the noodles, and put them into your serving bowl. Add some of the stock and the veggies on top of the noodles, then top it with your sliced teriyaki tofu. Garnish with green onions, sesame seeds, remaining chili crisp, and any other toppings that you like and serve.
Notes
- Press tofu for at least 15 minutes to remove water and improve texture before marinating.
- You can substitute tamari for soy sauce and gluten-free noodles to make this dish gluten-free.
- Adjust chili paste and flakes to suit your preferred heat level.
- Use precooked noodles by decreasing broth volume to 1-1.5 cups and adding noodles and bok choy at the end to warm through.
- Additional vegetables can be added early in the broth for variety and nutrition.
- The dish is nut-free despite the tahini ingredient.
Nutrition Information
Show Details
Calories
254kcal
(13%)
Carbohydrates
31g
(10%)
Protein
12g
(24%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
4g
(20%)
Sodium
707mg
(29%)
Potassium
137mg
(3%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
4289IU
(86%)
Vitamin C
59mg
(66%)
Calcium
184mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 707mg | 29% |
| Potassium | 137mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 4289IU | 86% |
| Vitamin C | 59mg | 66% |
| Calcium | 184mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
27 reviews
Excellent
Other Recipes
You'll Also Love
