*Vegan
This soup is all about the broth—think of the black sesame miso concoction as a pasta sauce that’s so good you’re going to want to drink it. And you should. Black sesame is crack sesame. The first time I tasted it in a Harajuku hole-in-the-wall ramen joint where you order from a vending machine, I knew I was hooked. This one’s on me—try it just this once.
32 ounces vegetable broth
1 tablespoon white miso paste
1 tablespoon tahini
½ cup black sesame seeds
1 tablespoon Sriracha (or any chili sauce)
2 tablespoons tamari (or substitute soy sauce)
4 ounces dried tofu, diced
1 bunch scallions, white part only, chopped
12 ounces ramen noodles (fresh or dried, but throw out the flavor packet first)
1 head bok choy, greens only, chopped
2 tablespoons sesame oil
2 sheets nori
1. In a large pot over medium heat, whisk together the broth, miso, tahini, half of the sesame seeds, the Sriracha, tamari, tofu, and scallions until fully incorporated. Cover, and lower the heat a little. Cook for 15 minutes to develop flavor.
2. Bring a pot of salty water (ocean-water-level salty) to a boil.
3. Throw in your ramen noodles and cook: 2 minutes for fresh noodles, 5 minutes for dried.
4. Remove the noodles, but save the water.
5. Divide the noodles in half, and place each half in a separate big bowl.
6. Add the bok choy to the broth and carefully pour it over the noodles. Top off the bowl with some of the leftover ramen cooking water.
7. Garnish with sesame oil, sesame seeds, and nori.
8. Slurp it up. (The Japanese consider it a compliment to slurp, and so do I.)