Tahini & Miso Instant Ramen

Tahini & Miso Instant Ramen

Back in university, instant ramen was our go-to snack while binge-watching Friends and Sopranos. Ah, those were the days—fun times, but not exactly the healthiest habit.

These instant ramen jars are a nod to our nostalgic student days, but with a twist. They're destined to turn a mere 'snack' into a hearty lunch you can enjoy anywhere you have access to a kettle. Once we've got the flavour base ready, the possibilities are endless. Add steamed or grilled veggies, your favourite noodles, or whatever herbs and aromatics we have on hand. It's a simple, quick lunch option for work or home.

Storage

You can keep the prepared jars in the fridge for 4 days. Alternatively, make a larger batch of the flavour base and freeze it.

serves 4

Ingredients

• 75g tahini (5 tbsp)

• 100g white miso (2 1/2 tbsp)

• 15g 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

• 30g ginger

• 2 pak choi

• 30g dried shiitake mushrooms

• 200g instant ramen noodles

• 280g firm tofu

• 1 Nori sheet

• 2 spring onions

• 2 tbsp sesame seeds

• 1 tsp chilli flakes

• 2 tbsp chilli oil

Method

1. 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.

2. 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.

3. 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.

Storage: You can keep the prepared jars in the fridge for 4 days. Alternatively, make a larger batch of the flavour base and freeze it.