Ingredients
Scale
Ramen broth
- 1/4 cup dried shiitake mushrooms, soaked for 20 minutes
- 1 shallot, roughly chopped
- 2 cloves of garlic
- 1 chili, roughly chopped
- 1 inch/2.5 cm piece of ginger, sliced
- 1 lime, juice
- 2 tbsp miso paste
- 2.5 tbsp tahini
- 2 tsp sesame oil (optional)
- 1 tbsp tamari
Walnut meat
- 1/3 cup/40 g walnuts, soaked
- 5 tbsp/30 g chopped sun-dried tomatoes, soaked
- 1 clove of garlic
Toppings
- konjac or kelp noodles
- spiralized zucchini
- shiitake mushrooms
- enoki mushrooms
- fresh or frozen corn
- scallion
- carrot
- fresh herbs
Instructions
Ramen broth
- Add dried mushrooms, shallot, garlic, chili, ginger, lime juice, miso paste, tahini, sesame oil, and tamari to a blender. Add about 2 cups/500 ml water and 1/2 cup/125 ml of the mushroom soaking water to a blender, then process until smooth.
Walnut meat
- For the walnut meat soak walnuts and sun-dried tomatoes for at least 30 minutes in water. Drain, then add to a food processor with garlic, and pulse a few times to reach desired consistency. Make sure to keep some pieces for texture.
Assembly
- Divide noodles between two bowls. Pour broth over the noodles. Top with walnut meat and toppings of your choice. Enjoy!