Creamy Miso Tahini Ramen

With the recent turn in cold weather following the first day of Spring, I was craving a hot bowl of soup rich in Asian flavors. This savory miso tahini broth absolutely nailed it! Tahini has this creamy nutty sesame flavor that marinates into a delicate creamy soup base enhanced by the salty miso paste without adding any cream or butter. A fresh array of roasted shiitake, oyster and baby bell mushrooms add a deep umami earthy flavor. If you don’t have the Japanese seasoning nori fumi furikake, it is an absolute must have for your spice cabinet that contains toasted sesame seeds, nori seaweed bits, salt, sugar, and miso powder that adds authentic Japanese flavors to any dish. Stir in a simple block of ramen noodles right from the packet before serving, or for a low carb and low calorie version try shiratake noodles which are readily available at in the refrigerated section near the tofu. Top with sliced hard boiled eggs for serving. This really is a truly no-fail recipe that will impress your family with endless possibilities for ramen night!

Ingredients:

  • 6 cups of vegetable broth
  • 2 cups water
  • 1/4 cup soy sauce
  • 1/4 cup tahini
  • 1/4 cup soy sauce
  • 3 TB white miso paste
  • 1 inch fresh ginger, minced
  • 2 cloves of garlic, minced
  • 2 pounds of mixed mushrooms, roughly torn or chopped (I used shiitake,
  • 4 cups baby spinach
  • 2 cups bok choy, chopped
  • 4 – 6 hard boiled eggs
  • 1 block of tofu, cubed
  • Furikake seasoning, or use a scissors and cut up a sheet of maki seaweed for topping
  • Sliced carrots and green onions, for serving
  • Asian chili paste, optional

In a large soup pot, combine the broth with water, soy sauce, vinegar, tahini, miso paste, ginger and garlic. Set over medium heat, then bring to simmer for 20 minutes. Meanwhile, toss your your mushrooms in 1 TB olive oil and roast at 400 degree for 20 minutes. Add mushrooms and tofu to soup and simmer another 10 minutes, then add ramen noodles to broth and let simmer another 3-4 minutes. Stir in spinach and bok choy, then serve immediately topped with eggs, sliced carrots, green onions, furikake, and Asian chili paste. I also added air fried tofu and hard boiled eggs for protein. Even my kids loved this!!

Roasted Cauliflower with Herb Tahini

Ingredients

  • 1 head of cauliflower, leaves removed and bottom trimmed
  • 1 – 15 oz can of chickpeas
  • ½ cup green olives
  • 2 TB olive oil
  • 1 TB paprika
  • 1 TB cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ cup of slivered almonds

Herb Tahini

  • 1/2 cup tahini
  • 1 garlic clove
  • 1 cup fresh parsley and cilantro combined
  • Juice of 1 lemon
  • 1/2 tsp salt
  • 4 – 5 TB water

Preheat oven to 425 degrees F. Slice the cauliflower into ½’’ slices down the middle (rather than in florets) and place flat on a nonstick sheet pan. Drizzle with olive oil and coat generously with paprika, cumin, onion powder, garlic powder. Roast in oven 25-3 minutes. While roasting, mix the chickpeas and green olives in a separate bowl and set aside. These will be served fresh, not roasted. Meanwhile toss your raw slivered almonds in a nonstick pan on medium heat, turning frequently for about 4-5 minutes until golden brown then remove to cool. The herb tahini sauce can easily be prepared in a food processor or Vitamix by combining all ingredients and blending until it is smooth and creamy with a vibrant green color. This sauce will last all week in the fridge and makes a great marinade or dressing. Once the cauliflower is browned and crispy on the bottom, remove from oven and arrange on your serving platter. Pour your chickpea olive mixture over the top, sprinkle with some fresh parsley, then top with your crunchy pan roasted almonds. These add an unexpected nutty bite to the creamy herb dressing and the sweet roasted cauliflower – a perfect vegetable side dish or main attraction!

Here are cats in the winter: