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Ramen noodles soybeans water sugar kosher salt Tahini sesame seeds wild sesame seeds grape tomatoes garlic oil kosher salt cucumber
Viewed: 72 - Published at: 9 years agoIngredients
- For the ramen and broth
- 4 portions noodles, such as somen, soba, or fresh straight ramen works really well, too
- 1 pint cooked soybeans (about 1 cup soaked and boiled for 1 hour in salt water)
- 1 quart filtered water (better water, better broth)
- 4 tablespoons sugar
- 2 tablespoons kosher salt
- 2 tablespoons tahini
- 2 tablespoons toasted sesame seeds
- 2 tablespoons wild sesame seeds (can substitute with black sesame or regular sesame), plus more for garnish
- For the garnish
- 1 pint grape tomatoes or baby heirloom tomatoes
- 2 tablespoons garlic oil, plus more for garnish
- 1 pinch kosher salt, plus more to taste
- 1 cucumber, julienned
Method
- Prepare the noodles according to package instructions and set aside to cool, then chill.
- Place all the ingredients for the broth in a blender at full blast until very smooth and broth-like.
- In boiling water, blanch the tomatoes for 30 seconds and place in an ice bath. Peel each tomato and discard their skins. Mix them with the garlic oil and salt, and place evenly on a sheet tray. Roast at 250° F for 1 hour and chill thoroughly.
- To assemble, place the chilled noodles into bowls, add a pint of broth to each portion, and top with the cucumbers, roasted tomatoes (plus some oil), and the wild sesame seeds. Taste and add more salt if you feel it needs it.
