Spicy Miso-Tahini Ramen

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This spicy miso-tahini ramen is a deeply comforting vegetarian main course that brings together rich, nutty flavours with a gentle heat. The combination of savoury red miso and creamy tahini creates a luxurious, velvety broth that perfectly coats fresh ramen noodles. Fragrant shiitake mushrooms and toasted sesame oil add layers of umami, making this a satisfying alternative to traditional meat-based soups during the colder months.

Perfect for a quick midweek dinner or a relaxed weekend lunch, this homemade ramen is remarkably simple to prepare. Using shop-bought fresh noodles ensures the dish comes together in less than thirty minutes, while toppings like sliced avocado and soft-boiled eggs add a fresh, nutritious finish. It is a versatile recipe that allows you to adjust the chilli heat to your personal preference, serving as a restorative bowl of goodness.

Ingredients for Spicy Miso-Tahini Ramen

2 colheres de sopa de óleo de gergelim torrado
2 tablespoons mirin
1 yellow onion, thinly sliced
1925ml purified water
475ml thinly sliced shiitake mushrooms
2 tablespoons Japanese chilli paste or Sriracha sauce
120ml organic red miso paste
2 (275g) packages fresh ramen noodles (look for Sun Noodle brand)
1/4 cup tahini paste or neri goma
2 cups baby spinach
Chilli oil, for drizzling (optional)
2 spring onions, thinly sliced on the bias
Togarashi, for sprinkling (optional)
2 soft-boiled eggs, sliced in half (optional)
Nori, cut into small rectangular pieces, for dipping (optional)
1 avocado, pitted, peeled, and thinly sliced

How to make Spicy Miso-Tahini Ramen

In a large saucepan or stockpot, warm the toasted sesame oil over medium heat. Add the onion and sauté for 8 to 10 minutes, or until fragrant and translucent. Add 240ml the mushrooms and sauté for 2 to 3 minutes more.

Add the miso paste and tahini and stir to coat the onion and mushrooms. Cook for another 2 to 3 minutes. Watch your heat carefully and reduce to medium-low, if needed, or the soup can break or separate. Pour in the mirin and deglaze the pan. Pour in the water and stir well to dissolve all the miso paste.

Bring the soup up to a light simmer over high heat and whisk in the chilli paste or Sriracha sauce; start with 2 tablespoons to be safe, then add more as desired, and mix well to dissolve. Reduce the heat to medium-high.

In a separate medium saucepan, bring some water to a boil. Add the ramen noodles, and cook for 3 to 4 minutes. Using tongs, remove the noodles from the boiling water or drain the noodles in a colander.

Divide the noodles among four bowls. Add the spinach and spring onions to each bowl. Top each bowl equally with the reserved 240ml mushrooms, the egg, avocado, chilli oil, togarashi, and nori as desired, ladle broth over, and serve.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.