Creamy veg ramen
Adding tahini to the broth gives creaminess to the soup, as well as a deep savouriness.
30 MINUTES | SERVES 2 | EASY |
toasted sesame oil 1 tbsp, plus a little extra
garlic 2 cloves, crushed
ginger a thumb-sized piece, finely grated
dried shiitake mushrooms 5g (optional)
vegetable stock 1 litre
soy sauce 1 tbsp
caster sugar 1 tsp
pak choi 1, quartered lengthways
sugar snap peas 100g
cooked egg noodles 300g
Belazu Tahini 3 tbsp
miso paste 2 tbsp
firm tofu ½ a 280g block, patted dry and cut into quarters
sweetcorn 195g tin
carrots 2, cut into long thin strips
coriander a small bunch
chiu chow chilli oil 2 tbsp (optional)
1 Heat the sesame oil in a large pan over a low heat, add the garlic and ginger, and cook for 2 minutes before adding the shiitake mushrooms, if using, and pouring in the stock, soy sauce and sugar.
2 Turn up the heat to medium and bring to a simmer. Add the pak choi, sugar snap peas and noodles, and simmer for 2 minutes until cooked through.
3 Stir the Belazu Tahini and miso into the broth, season and keep warm. 4 Drizzle a little more sesame oil in a small non-stick pan and fry the tofu quarters on each side until really crisp.
5 Divide the noodles, pak choi, sugar snap peas and broth between deep bowls, and top with little piles of sweetcorn, carrot, tofu and coriander. Spoon over chilli oil to serve, if you like.
PER SERVING 710 kcals | fat 32G saturates 4.7G | carbs 67.7G | sugars 21.4G fibre 16G | protein 29.8G | salt 3.8G
Belazu Tahini
Tahini is made from roasted sesame seeds that are milled until the oil forms a paste. Belazu’s Tahini is made from hulled and perfectly slow-roasted Humera sesame seeds, meaning you get the full toasty flavour without any bitterness. It’s also double milled, making it extra silky.