Time Needed: 15 minutes prep, 10 minutes cook
Makes: About 1 cup (enough for 4 bowls of ramen)
Ingredients:
- 2 tablespoons white miso paste (or red for deeper flavor)
- 1 tablespoon tahini or natural peanut butter
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon mirin (or a splash of rice vinegar + honey)
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, finely grated or minced
- 1 teaspoon chili oil or a pinch of chili flakes (optional)
- 1 tablespoon finely chopped green onions (optional for freshness)
- 2 tablespoons filtered water (to thin the paste)
Instructions:
- Combine & Stir: In a small bowl, whisk together miso, tahini, soy sauce, mirin, sesame oil, ginger, and garlic until smooth.
- Warm It Up: Transfer to a small saucepan over low heat. Stir constantly for about 3–5 minutes until fragrant. Add a splash of water to loosen the paste.
- Cool & Store: Let cool, then store in a clean glass jar in the fridge for up to 1 week.
To Use as Ramen Broth:
- Dissolve 2 tablespoons of the paste in 2 cups of hot water or homemade vegetable/chicken broth. Adjust to taste.
Suggestions & Alternatives:
- Soy-free? Use coconut aminos instead of soy sauce.
- Add depth: Add a pinch of mushroom powder or a dash of kombu broth for umami.
- Low sodium? Use low-sodium soy sauce and reduce miso slightly.
- Extra creamy: Blend in a spoon of cashew cream or oat milk for richness.
Disclaimer:
This recipe is for educational and informational purposes only and is not intended as medical advice. Always consult with a healthcare provider or nutritionist for specific dietary needs.
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