Japanese

Miso Sesame Ramen

Creamy, umami-rich miso broth. Springy noodles. Vibrant toppings.

The Story

Creamy, umami-rich miso broth. Springy noodles. Vibrant toppings.

From a side-street Tokyo bar where ramen masters trade jokes over rolling clouds of steam, comes a 30-minute bowl that hugs you from the inside.

Ingredients

  • <span class="rr-qty" data-rr-qty-num="1" data-rr-qty-unit="tbsp">1 tbsp</span> sesame oil
  • <span class="rr-qty" data-rr-qty-num="3" data-rr-qty-unit="">3 cloves</span> garlic, minced
  • <span class="rr-qty" data-rr-qty-num="1" data-rr-qty-unit="tbsp">1 tbsp</span> fresh ginger, grated
  • <span class="rr-qty" data-rr-qty-num="1" data-rr-qty-unit="tbsp">1 tbsp</span> white miso paste
  • <span class="rr-qty" data-rr-qty-num="1" data-rr-qty-unit="tbsp">1 tbsp</span> tahini (sesame paste)
  • <span class="rr-qty" data-rr-qty-num="4" data-rr-qty-unit="cup">4 cups</span> vegetable broth
  • <span class="rr-qty" data-rr-qty-num="1" data-rr-qty-unit="tbsp">1 tbsp</span> soy sauce
  • <span class="rr-qty" data-rr-qty-num="1" data-rr-qty-unit="tsp">1 tsp</span> rice vinegar

Step 1

Sauté aromatics

Heat sesame oil in a large pot over medium heat. Add garlic and ginger. Sauté for 1–2 minutes until fragrant.

Step 2

Build the broth

Stir in miso and tahini until smooth. Add vegetable broth, soy sauce, rice vinegar, and chili paste. Bring to a simmer.

Secret Tip

Toast the miso for 10 seconds in a dry pan before whisking it into the broth. The toasted edges add a roasted-caramel depth you cannot get from raw miso — and they kill any "raw paste" aftertaste that ruins quick ramen at home.

Make it tonight

Miso Sesame Ramen

Read the full recipe →