Tahini Tantanmen Ramen with Crispy Shiitake – Clearspring
"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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.clearspring.co.uk.
Ingredients
- For the broth:
- 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
- To assemble:
- 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
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