Tahini Tantanmen Ramen with Crispy Shiitake

Name: Tahini Tantanmen Ramen with Crispy Shiitake
Ingredients: 500ml (17fl oz/scant 2 cups) vegetable stock; 3 medium-large Clearspring Organic Dried Shiitake Mushrooms; 1 x 5mm (¼in) piece of fresh root ginger, skin on; 1 x 5–7cm (2–3in) piece of Clearspring Dried Kombu; 250ml (81ﬂ oz/generous 1 cup) soya milk; 1 tbsp Clearspring Organic Yaemon Tamari Soya Sauce; 70g (3oz/1 cup) Middle Eastern tahini; 1½ tsp Clearspring Organic Sesame Oil; 1 tbsp Clearspring Organic Sunflower Frying Oil; ½ leek, sliced about 5mm (¼in) thick and rinsed; 100g (31oz) mixed mushrooms (I like oyster and chestnut/cremini), torn into even bite-sized pieces; Pinch of Clearspring Unrefined Sea Salt; Pinch of freshly ground black pepper; 200g (7oz/1 pack) Clearspring Organic Udon Noodles; 1 tbsp peanut rayu; 2 spring onions (scallions), cut into strips

www.clearspring.co.uk

"This recipe is inspired by tantanmen ramen – a Japanese take on Sichuan dan dan noodles, with a broth made from soya milk and sesame – but it is by no means authentic. Typically this would have...

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Ingredients

500ml (17fl oz/scant 2 cups) vegetable stock
3 medium-large Clearspring Organic Dried Shiitake Mushrooms
1 x 5mm (¼in) piece of fresh root ginger, skin on
1 x 5–7cm (2–3in) piece of Clearspring Dried Kombu
250ml (81ﬂ oz/generous 1 cup) soya milk
1 tbsp Clearspring Organic Yaemon Tamari Soya Sauce
70g (3oz/1 cup) Middle Eastern tahini
1½ tsp Clearspring Organic Sesame Oil
1 tbsp Clearspring Organic Sunflower Frying Oil
½ leek, sliced about 5mm (¼in) thick and rinsed
100g (31oz) mixed mushrooms (I like oyster and chestnut/cremini), torn into even bite-sized pieces
Pinch of Clearspring Unrefined Sea Salt
Pinch of freshly ground black pepper
200g (7oz/1 pack) Clearspring Organic Udon Noodles
1 tbsp peanut rayu
2 spring onions (scallions), cut into strips