3 ways with tahini
Olive|October 2021
Make the most of this classic Middle Eastern condiment
ADAM BUSH

Creamy veg ramen

Adding tahini to the broth gives creaminess to the soup, as well as a deep savouriness.

30 MINUTES | SERVES 2 | EASY | V

toasted sesame oil 1 tbsp, plus a little extra

garlic 2 cloves, crushed

ginger a thumb-sized piece, finely grated

dried shiitake mushrooms 5g (optional)

vegetable stock 1 litre

soy sauce 1 tbsp

caster sugar 1 tsp

pak choi 1, quartered lengthways

sugar snap peas 100g

cooked egg noodles 300g

Belazu Tahini 3 tbsp

miso paste 2 tbsp

firm tofu ½ a 280g block, patted dry and cut into quarters

sweetcorn 195g tin

carrots 2, cut into long thin strips

coriander a small bunch

chiu chow chilli oil 2 tbsp (optional)

1 Heat the sesame oil in a large pan over a low heat, add the garlic and ginger, and cook for 2 minutes before adding the shiitake mushrooms, if using, and pouring in the stock, soy sauce and sugar.

2 Turn up the heat to medium and bring to a simmer. Add the pak choi, sugar snap peas and noodles, and simmer for 2 minutes until cooked through.

3 Stir the Belazu Tahini and miso into the broth, season and keep warm.

4 Drizzle a little more sesame oil in a small non-stick pan and fry the tofu quarters on each side until really crisp. 5 Divide the noodles, pak choi, sugar snap peas and broth between deep bowls, and top with little piles of sweetcorn, carrot, tofu and coriander. Spoon over chilli oil to serve, if you like.

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