Tahini Tantanmen Ramen with Crispy Shiitakes Recipe - Great British Chefs

Name: Tahini Tantanmen Ramen with Crispy Shiitakes Recipe - Great British Chefs
Ingredients: 500ml of vegetable stock; 3 dried shiitake mushrooms; 5mm of piece of fresh ginger, skin on; dried kombu, 5-7 cm piece; 250ml of soya milk; 1 tbsp of tamari, or soy sauce, or to taste; 70g of tahini; 1 1/2 tsp sesame oil; vegetable oil, for frying; 1/2 leek, sliced about 5mm thick and rinsed; 100g of assorted fresh mushrooms, Alexina likes oyster and chestnut/cremini, torn into even bite-sized pieces; 200g of udon noodles, ready-to-eat, or noodles of choice; 2 soft-boiled eggs, halved, optional; 1 tbsp of peanut rayu; 2 spring onions, cut into strips; fine sea salt and freshly ground black pepper

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This brilliant tahini tantanmen comes from Alexina Anatole’s book Bitter, which embraces a taste so many of us shy away from. In this recipe the bitterness comes from a generous amount of tahini in...

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Ingredients

500ml of vegetable stock
3 dried shiitake mushrooms
5mm of piece of fresh ginger, skin on
dried kombu, 5-7 cm piece
250ml of soya milk
1 tbsp of tamari, or soy sauce, or to taste
70g of tahini
1 1/2 tsp sesame oil
vegetable oil, for frying
1/2 leek, sliced about 5mm thick and rinsed
100g of assorted fresh mushrooms, Alexina likes oyster and chestnut/cremini, torn into even bite-sized pieces
200g of udon noodles, ready-to-eat, or noodles of choice
2 soft-boiled eggs, halved, optional
1 tbsp of peanut rayu
2 spring onions, cut into strips
fine sea salt and freshly ground black pepper