Zucchini Ramen with Miso Tahini Broth
Cozy Up with Miso Tahini Ramen: A Flavor Explosion in Every Bowl!
Looking for a comforting, yet surprisingly light and healthy dinner? Our Miso Tahini Ramen is here to rescue your weeknights! This isn’t your typical ramen – we’ve swapped traditional noodles for vibrant zucchini ribbons, creating a naturally gluten-free and incredibly satisfying meal. The creamy tahini and umami-rich miso combine for a flavor profile that’s both comforting and complex. It’s a delightful fusion of Japanese tradition and modern, healthy eating.
This recipe is perfect for those who want a quick and easy meal without sacrificing flavor. It comes together in just 35 minutes, making it ideal for busy weeknights or a relaxing weekend dinner. The combination of kabocha squash, cabbage, shiitake mushrooms, broccoli, and zucchini provides a wonderful array of textures and nutrients. Plus, the customizable spice level allows you to tailor the heat to your preference.
What makes this ramen special?
- Healthy & Gluten-Free: Zucchini noodles offer a light and nutritious alternative to traditional ramen noodles.
- Flavorful Broth: The miso and tahini create a creamy, umami-rich broth that’s incredibly satisfying.
- Quick & Easy: Ready in just 35 minutes, perfect for busy weeknights.
- Customizable: Adjust the spice level to your liking.
Tips for the Best Miso Tahini Ramen:
- Squash Selection: Kabocha squash offers a naturally sweet and creamy flavor, but butternut squash can be substituted if needed.
- Zucchini Noodles: Use a julienne peeler or a spiralizer to create the zucchini noodles. If you don’t have either, you can simply slice the zucchini into thin strips.
- Miso Paste: White miso paste is recommended for its mild and slightly sweet flavor. You can experiment with other types of miso paste, but be mindful of their saltiness.
- Spice Level: Start with a small amount of hot red pepper and add more to taste. A dash of chili oil also works well.
Frequently Asked Questions:
- Can I make this ramen vegan? Yes! This recipe is naturally vegan.
- Can I use different vegetables? Absolutely! Feel free to substitute your favorite vegetables, such as carrots, spinach, or bell peppers.
- Can I make the broth ahead of time? Yes, the broth can be made ahead of time and stored in the refrigerator for up to 3 days.
- Is this recipe gluten-free? Yes, as long as you use gluten-free tamari.
- What is the best way to store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. The zucchini noodles may become slightly soggy, but the flavor will still be delicious.
Ready to dive in and create a bowl of comforting goodness? Let’s get cooking!
Miso Tahini Ramen
Ingredients
- 1/4 cup kabocha squash seeded, halved and sliced into 1/4-inch arcs
- 1/4 cup white cabbage cored and sliced into thin strips
- 1/2 cup shiitake mushrooms de-stemmed and sliced thin
- 1/2 cup broccoli chopped
- 1 each zucchini julienned to make ramen “noodles”
- 4 cups water
- 4 tablespoons white miso paste
- 2 tablespoons tamari
- 1/4 cup tahini
- 1/2 each lemon juice of
- to taste hot red pepper
Instructions
- Add the squash to a large pot, cover with the water, and bring to a boil. Lower heat and simmer until the squash is tender, about 10 minutes.
- Remove the pot from the heat and let it cool just slightly. Pour a few tablespoons of the hot water into a small bowl and whisk in the miso to thin it out.
- Stir the thinned miso back into the pot. Add cabbage, broccoli and mushrooms and simmer until vegetables are tender, about 5 minutes.
- Add the tahini and lemon juice. Add tamari and season to taste.
- To serve, ladle broth and veggies into bowls and top with shredded zucchini and hot pepper.
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