Easy rich broth that literally took 15 minutes to make. Nice sesame flavours with hints of spicy, garlic, and ginger. A homemade restaurant-level ramen that takes less than half hour to make and healthier than instant ramen? Yes please.
Ramen is lyfe. No really. Whenever we run out of leftovers to eat or too lazy to cook anything elaborate for dinner, we turn to ramen.
Instant ramen that is. The ones that are sold pre-packaged, contain questionable flavouring powders, and a whole lot of preservatives. Nevertheless, we still love it and it's practical so really, no one's complaining!
But with this spicy ramen with creamy sesame broth, we can finally have the best of both worlds. Very yummy sesame-based broth that's easy to make AND contains made with more natural ingredients with less preservatives, hence healthier!
The broth took literally 15 minutes to make, but it tasted like it took more. It has that slightly rich creamy texture without being too rich, and spicy, garlicky, gingery flavours with a nice sesame undertone. So yums!
The base for the broth of this ramen is sesame seed paste (or tahini) and chicken broth. The tahini can be found pretty much in any big grocery stores where we live. And as for the chicken broth, we suggest getting the unsalted ones since we are adding soy sauce in the broth. And if it's not salty enough, you can always add more salt, that way you can easily control the salt level of your broth.
As with every ramen recipe we make on our blog, the ingredients we put in this ramen are optional depending on your taste. But if you can get your hands on those fried tofu puffs at your local Asian grocery store, then please do! They're so good especially in this broth. Once those tofus soak a bit in the flavourful broth, they'll become super juicy and flavourful.
We've made another easy, creamy ramen recipe before with our Easy & Quick Spicy Creamy Spicy Miso Ramen recipe using miso paste, and that was so good that we had to make a variation using sesame paste. If you'd also like lighter, less rich ramen broths, check out our Easy & Light Shoyu Ramen recipe.
That's it for today's recipe guys, hope you enjoy it and happy eating!
- 6 tbsp tahini (sesame seed paste)
- 3 3/4 cups chicken broth
- 4 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 1 tbsp Sambal oelek or chilli sauce of your choice
- 1 tbsp granulated sugar
- 4 cloves garlic minced
- 1 tbsp ginger minced
- 6 ounces ramen noodles
- 2 ounces enoki mushrooms
- 1/3 cup maitake mushrooms
- 6-8 fried tofu puffs cut into bite-sized pieces
- green onions chopped, for topping
- 2 tbsp canola oil
- In a mixing bowl, combine the tahini (sesame seed paste), low-sodium soy sauce, sesame oil, sambal oelek, and granulated sugar and mix well. Set aside.
- In a pot, heat the canola oil over medium high heat. Add the minced garlic and ginger and stir-fry until fragrant and tender. Add the sesame paste mixture into the pot and stir for about 1 minute. Add the chicken broth into the pot and stir using a whisk to dissolve the sesame paste mixture. Let broth come to a simmer and let cook for 2-3 minutes. Add in the enoki mushrooms and the maitake mushrooms and let cook for 1 minute. Add salt and pepper to taste. Remove pot from heat and remove the enoki mushrooms and maitake mushrooms onto a small bowl using a slotted spoon. Pass the broth through a mesh strainer onto another clean pot to remove undissolved sesame paste.
- Cook ramen noodles according to packaging's instructions. Set two medium bowls with the ramen noodles, enoki mushrooms, maitake mushrooms, and fried tofu puffs. Pour broth into each bowl and top with chopped green onions.
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