Alexina Anatole Tahini Tantanmen Ramen Recipe | Vegan Midweek Meal

Name: Alexina Anatole Tahini Tantanmen Ramen Recipe | Vegan Midweek Meal
Ingredients: 500ml (17fl oz/scant 2 cups) vegetable stock; 3 medium–large dried shiitake mushrooms; 1 x 5mm (¼in) piece of fresh root ginger, skin on; 1 x 5–7cm (2–3in) piece of kombu seaweed (optional); 250ml (8½fl oz/generous 1 cup) soya milk; 1 tbsp tamari (or soy sauce), or to taste; 70g (3oz/⅓ cup) tahini; 1 ½ tsp sesame oil; vegetable oil, for frying; ½ leek, sliced about 5mm (¼ in) thick and rinsed; 100g (3½oz) mixed mushrooms (I like oyster and chestnut/cremini), torn into even bite-sized pieces fine; fine sea salt and freshly ground black pepper; 200g (7oz) ready-to-eat udon noodles (or noodles of choice); 2 soft-boiled eggs, halved (optional); 1 tbsp peanut rayu; 2 spring onions (scallions), cut into strips

thehappyfoodie.co.uk

For a super speedy twist on a tantanmen ramen, look no further than this deeply flavourful recipe, which also happens to be vegan.

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Ingredients

500ml (17fl oz/scant 2 cups) vegetable stock
3 medium–large dried shiitake mushrooms
1 x 5mm (¼in) piece of fresh root ginger, skin on
1 x 5–7cm (2–3in) piece of kombu seaweed (optional)
250ml (8½fl oz/generous 1 cup) soya milk
1 tbsp tamari (or soy sauce), or to taste
70g (3oz/⅓ cup) tahini
1 ½ tsp sesame oil
vegetable oil, for frying
½ leek, sliced about 5mm (¼ in) thick and rinsed
100g (3½oz) mixed mushrooms (I like oyster and chestnut/cremini), torn into even bite-sized pieces fine
fine sea salt and freshly ground black pepper
200g (7oz) ready-to-eat udon noodles (or noodles of choice)
2 soft-boiled eggs, halved (optional)
1 tbsp peanut rayu
2 spring onions (scallions), cut into strips