Griddled courgette and corn ramen with tahini

Preparation info
  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in

By Heather Whinney

Published 2018

  • About

Tahini and soya milk are used to flavour the stock in this unusual fusion ramen dish, which results in a rich creamy broth that showcases the vegetable toppings.


For the base


  1. First, prepare the courgettes. Heat a griddle pan to hot. In a bowl, toss the courgette slices with the sesame oil and season with salt and pepper. Add a few courgette slices at a time to the hot pan and cook for 2–3 minutes, until charred lines appear on the underside, then turn and cook the other side. Remove to a plate and repeat until all the courgette is cooked. Put