Tahini Mushroom Ramen in 30 minutes

Creamy Tahini Mushroom Ramen in 30 Minutes

Perfect for a cosy night in, this creamy tahini mushroom ramen is rich, comforting, and bursting with umami. The miso-tahini broth is silky smooth, the mushrooms are crispy and caramelised, and the toppings add vibrant textures and flavours. Ready in just 30 minutes, this ramen is customisable and ideal for when you want a quick yet flavour-packed meal.

Ingredients (Serves 4)

Soy-Marinated Eggs:

• 4 large eggs
• 1/4 cup soy sauce
• 1/4 cup water
• 1 tsp sugar

Noodles:

• 400g udon noodles

Ramen Broth:

• 75g (5 tbsp) tahini
• 100g (2 ½ tbsp) white miso
• 15g (½ tbsp) brown sugar
• ½ tsp chilli powder
• 2 tbsp soy sauce
• 2 garlic cloves, grated
• 30g ginger, grated
• 1.5L vegetable stock (infuse with 1 sheet of nori for extra umami)
• Pak choi or Napa cabbage, blanched
• 1 tsp chilli flakes
• Zest of 1 lime
• White Mausu crispy peanut chilli oil for drizzling

Mushroom Topping:

• 300g mixed mushrooms, finely chopped
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp maple syrup
• 2 garlic cloves, minced
• 2 tbsp sesame seeds
• 4 spring onions, sliced (whites for cooking, greens for garnish)

Method

1. Prepare Soy-Marinated Eggs:

• Boil eggs for 6–7 minutes, then transfer to an ice bath for 5–10 minutes. Peel.
• Mix soy sauce, water, sugar, and optional rice vinegar. Add peeled eggs to the marinade and let sit until ready to serve.

2. Make the Mushroom Topping:

• Heat sesame oil in a large pan over high heat. Add chopped mushrooms and sauté until crispy (about 5 minutes).
• Stir in garlic, soy sauce, rice vinegar, maple syrup, and spring onion whites. Cook for 1–2 minutes until caramelised. Toss with sesame seeds and set aside.

3. Prepare the Ramen Broth:

• Whisk tahini, miso, brown sugar, chilli powder, soy sauce, grated garlic, ginger, and lime zest in a bowl.
• Simmer vegetable stock with nori (optional) for extra depth, then pour the hot stock over the tahini-miso mix, whisking until silky.

4. Cook the Noodles and Pak Choi:

• Cook noodles 1 minute less than package instructions.
• Blanch pak choi in the hot broth for 30 seconds and set aside. Toss noodles in sesame oil to prevent sticking.

5. Assemble:

• Divide noodles into bowls. Ladle the creamy tahini-miso broth over the noodles.
• Top with crispy mushrooms, pak choi, and green onion slices.
• Garnish with soy-marinated eggs, a drizzle of chilli oil, and a squeeze of lime juice for a spicy, zesty finish.

Why You’ll Love This Recipe:
This tahini mushroom ramen combines bold flavours and comforting textures for a meal that’s both indulgent and wholesome. The creamy broth is rich with miso and tahini, while crispy mushrooms add a satisfying crunch. Perfect for busy weeknights or impressing guests, this recipe is a guaranteed crowd-pleaser.

Try it tonight and elevate your ramen game!