I could eat noodles all my life, every day. Ramen is my definition of comfort food. Huge bowl, the most aromatic broth and a whole array of bits to choose from. I love how versatile ramen can be and you can make it from almost anything. There are no strict rules, and you can top your ramen with pretty much anything you love. It is all about balancing out the flavours and textures. I like to have something crispy, something fresh, substantial protein, something spicy and something to cool it down. This coconut sesame ramen is creamy and full of umami, but not too heavy. Topped with crispy tofu, edamame beans and herbs it provides the perfect balance of richness and freshness. Choose any noodles you love, my personal favourite is soba- light yet filling.
It is all in the broth
What is the difference between another noodle soup and ramen? Broth. Aromatic, well balanced, with lots of umami running through, not overwhelming, more like a subtle coating for the noodles and all the vegetables. But so addictive, that you will not want to leave a drop in a bowl. Some ramen broths will require long cooking, soaking shitake mushrooms or kombu, some will be miso-based so all you need to do is taste, adjust, and taste again. That’s the case with this coconut sesame ramen. The base is made of mellow yellow miso, with some coconut milk and sesame oil to add a distinct flavour profile. It doesn’t need long to cook, so it’s perfect to go recipe for a quick, unplanned dinner when you got surprised with guests.
Choose the toppings for this coconut sesame ramen
That’s the beauty of ramen, there is no right or wrong when it comes to choosing what to serve your ramen with. As long as the flavours are not overwhelming, you are good to go. The broth should carry the most flavour and all the toppings are just there to compliment the aromas of the wonderful soup. So, think like that- if your broth is spicy and potent, you can add a little spoon of kimchi to top it up with, as the whole profile of ramen is strong and hot. So, with the coconut sesame ramen, we will be looking for some milder tasting top-ups, like crispy tofu, toasted sesame seeds, crunchy soy-glazed coconut chips, and some herbs to bring freshness. How many toppings to choose from? That is entirely up to you, and that’s what’s beautiful about ramens. Between three and five work really well, and no more than a small handful.
The best crispy tofu for the coconut sesame ramen
I love using silken tofu for this recipe, as it is so soft, cloud-like. It is just perfect crumbling away and swimming in a broth. Silken tofu is very fragile and breaks easily, but once coated in cornstarch and fried, it becomes a bit harder. Mix some toasted sesame seeds with cornstarch, add salt, fresh pepper and coat 1cm slices of silken tofu in the mixture. Starch should stick really well to the tofu as it’s wet. Fry in very hot sesame oil, until lightly golden. Cornstarch will form a very crispy outing but inside will remain soft and creamy. Don’t worry about tofu not going super golden, this is normal with cornstarch, we are looking for the crispy casing for tofu here. My second best thing after crispy tofu is baked yuba- crunchy tofu skin. Watch this video to see how easy it is!
What I will need to make a broth for coconut sesame ramen
- Yellow mellow miso
- Tahini
- Sesame oil
- Coconut milk- preferably from the tin but cartoon one will work here too, the broth will be less thick and lighter
- Soy sauce or tamari
- Garlic
- Ginger
Ideas for topping for the coconut sesame ramen
- Crispy tofu
- Edamame beans
- Peas
- Broad beans
- Fresh parsley
- Soy glazed coconut chips
- Toasted sesame seeds
- Broccoli
- Cauliflower
- Tempeh
- Noodles of your choice
Recent Comments