Garlic Sesame Ramen

Gone are the days of “just add water” top ramen, complete with freeze dried carrots, corn and MSG. With just a few extra minutes, and a dollar worth of added ingredients, you can have nearly restaurant quality ramen in a hurry. Miso paste and tahini may not be pantry staples for you (yet), but they last forever in the fridge and have many delicious uses in dips, dressings and sauces. Toppings can be almost anything you’ve got in the fridge; go wild!

Ingredients:

• 1 package ramen, any flavor (I buy organic to avoid GMO wheat)

• 1 tsp tahini (sesame seed butter)

• 1 tbsp miso paste (mellow white is my favorite)

• ¼ tsp garlic powder

• ½ tsp chili paste, optional (I like Chili Onion Crunch from Trader Joe's)

• Pinch of salt, or seasoning salt, optional, to taste (Trader Joe’s Mushroom Umami seasoning is perfection)

• 1 ½ cups water + 2 tbsp

Topping Ideas:

• Corn kernels (roasted is so smoky and delicious)

• Avocado wedges

• Scallions

• Sautéed mushrooms, onions, bok choy 

• Steamed cauliflower/broccoli/carrots

• Roasted summer squash, beets, potato medallions (think leftovers)

• Spring mix greens

• Nori seaweed

• Tofu (seared, steamed or baked)

• Edamame beans or green peas

• Sesame seeds

Directions:

This recipe goes quickly, so start by preparing any toppings you’d like and set them aside.

Add 1 ½ cups of water to a small saucepan & bring to a rolling boil. Open up the package of ramen & throw that seasoning packet straight in the trash. Pop the noodles into the boiling water for 3 minutes, stirring occasionally. Turn off the heat.

In a big serving bowl, whisk together the tahini, miso paste, garlic powder & chili paste, if using, with 2 tbsp cool water until smooth. 

Test a noodle to make sure it's cooked to your noodle texture preference - if not, let it steep another minute or two... Then add the noodles & their cooking water to the serving bowl and stir well to combine the broth.

Top with any toppings you like & serve immediately.

Feeds 1 hungry human.