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

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