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Tahini & Miso Instant Ramen

As a university student, I was obsessed with instant ramen. Rather than a meal by itself, I would have it as a snack while watching episodes of Friends and Sopranos. Good time, but not the healthiest habit.
I have since grown out of the obsession. Yet admittedly, there is convenience and joy to be found in the concept of an instant meal. Especially when most of us rarely have the time to prepare their own lunch.
5 from 1 vote
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Servings 4

Ingredients
  

  • 75 g tahini 5 tbsp
  • 100 g white miso 2 1/2 tbsp
  • 15 g brown sugar 1/2 tbsp
  • 1/2 tsp chilli powder
  • 2 tbsp soy sauce
  • 2 tsp veg stock paste or 2 veg cubes broken down
  • 2 garlic cloves
  • 30 g ginger
  • 2 pak choi
  • 30 g dried shiitake mushrooms
  • 200 g instant ramen noodles
  • 280 g firm tofu
  • 1 Nori sheet
  • 2 spring onions
  • 2 tbsp sesame seeds
  • 1 tsp chilli flakes
  • 2 tbsp chilli oil

Instructions
 

  • To a mixing bowl, add the tahini, white miso, sugar, chilli powder, soy sauce, veg stock paste and salt. Grate in the garlic and ginger then use a fork to mix everything together until well combined. Tip: You can also make larger batches and freeze it.
  • Divide the paste over four mason jars. Next, separate the pak choi into individual stems, divide the shiitake mushroom and instant noodles into four equal portions and break the tofu into large chunks. Use scissors to cut the nori sheet into 4 equal squares, then cut the squares into thin slivers. Finely slice the spring onions and toast the sesame seeds until golden. Now divide all of the ingredients including the chilli flakes and chilli oil over the four mason jars following the order of the ingredient list, so that they fit in nice and snug.
  • Close the jars with a lid and refrigerate until ready to use but not longer than 4 days. To serve, simply boil some water and fill up the jar. Cover it with the lid and let the noodles soften for 5 minutes, then stir and eat.
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