Griddled courgette and corn ramen with tahini

Name: Griddled courgette and corn ramen with tahini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 15 ml/1 tbsp tahini; 15 ml/1 tbsp white miso; 15 ml/1 tbsp dark soy sauce; 200 ml/7 fl oz/scant 1 cup soya milk; 400 g/14 oz fresh ramen noodles; 1.75 litres/3 pints/7½ cups kombu dashi or vegetable stock; 2–3 spring onions/scallions, green parts only, finely chopped; 2 tomatoes, halved, seeded, pulp removed and flesh finely chopped; 10 ml/2 tsp black sesame seeds; sriracha sauce, to serve; 3 courgettes/zucchini, trimmed and sliced lengthways; drizzle of sesame oil; salt and ground black pepper, to taste; large handful of frozen soya beans, defrosted; 300 g/101/2 oz corn, warmed

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Ramen

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.

Ingredients

For the base

1.75 litres/3 pints/7½ cups kombu dashi or

Asia
Japan
Fish course
Pescatarian
Soup

Method

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