CREAMY CASHEW SESAME MUSHROOM MISO RAMEN
The secret to this rich, umami-packed ramen lies in blending some of the cooked mushrooms with our Cashew Toasted Sesame Butter. It adds incredible depth, body, and creaminess to the broth.
INGREDIENTS
Makes 4 servings
For the ramen
- 1 tbsp sesame oil
- 3 green onions
- 3 garlic cloves, minced
- 1-inch piece of ginger, peeled and grated (about 1 tablespoon grated)
- 1 tbsp tomato paste
- ¼ tsp red chili flakes
- ¼ cup (70 g.) white miso
- 1 tbsp cooking oil
- 12 oz. (340 g.) mixed mushrooms (shiitake, oyster, enoki, etc.), cut into bite-size pieces
- 2 tbsp tamari (or soy sauce)
- 2 tsp rice vinegar
- ½ tsp sea salt, or more to taste
- 20 oz. (600 g.) ramen noodles
For serving (suggested)
- Pan-seared or raw tofu (splash of tamari optional)
- Toasted nori sheets
- Toasted sesame seeds (black and/or white)
- Chili oil (or any spicy oil or sauce of your choice)
INSTRUCTIONS
- Separate the green onions: thinly slice the green part and set it aside for serving, then roughly chop the white part.
- In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the chopped white part of the green onions, garlic, and ginger. Cook for 3–4 minutes, stirring often, until fragrant and lightly browned.
- Stir in the tomato paste, chili flakes, and miso. Cook for 2 more minutes, stirring frequently, until it forms a thick, fragrant paste. Transfer this paste to a blender jar (or a tall container if using an immersion blender) and set it aside.
- Pour 5 cups of cold water into the same pot and bring to a simmer.
- Meanwhile, heat the cooking oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook undisturbed for 3–4 minutes, until golden on the bottom. Stir and continue cooking for another 3 minutes, until lightly browned all over. Remove from the heat.
- To the blender with the miso-tomato paste, add ¼ cup of the cooked mushrooms, the Cashew Toasted Sesame Butter, tamari, rice vinegar, sea salt, and about ½ cup of the hot broth from the pot (or more if needed to help blend). Blend until completely smooth and creamy.
- Pour the blended mixture back into the pot with the simmering broth and stir to combine. Taste and adjust seasoning with more salt or vinegar if needed. Keep the broth warm over low heat (but don’t let it simmer) until ready to serve.
- Cook the ramen noodles according to the package instructions. Drain and divide among four bowls.
- Pour the warm, creamy broth over the noodles, then top with the remaining mushrooms.
- Garnish each bowl with your favourite toppings: tofu, toasted nori, sesame seeds, sliced green onions, or a drizzle of chili oil. Serve immediately and enjoy.
