Products You'll Need - Tahini Tantanmen Ramen

This recipe is inspired by tantanmen ramen – a Japanese take on Sichuan dan dan noodles, with a broth made from soya milk and sesame – but it is by no means authentic. Typically this would have a proper stock as the base and be topped with minced (ground) pork, but I got attached to the idea of a ramen that could be knocked up quickly and that remained vegetarian/vegan. I also wanted to use udon noodles (again, untraditional), because I love their texture: big, fat, slippery, chewy – is there anything more satisfying? This is a perfect lunch or dinner for two, in part because the mushrooms and leeks benefit from not being overcrowded when you cook them. It is best to use a Middle Eastern brand of tahini for this recipe. View the full Recipe here

Organic Japanese Yaemon Tamari Soya Sauce - Double Strength
Organic Japanese Yaemon Tamari Soya Sauce - Double Strength
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Organic Japanese Shiitake Mushrooms - Dried
Organic Japanese Shiitake Mushrooms - Dried

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Japanese Hokkaido Kombu - Dried Sea Vegetable
Japanese Hokkaido Kombu - Dried Sea Vegetable

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Organic Sesame Oil
Organic Sesame Oil
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Organic Sunflower Frying Oil
Organic Sunflower Frying Oil
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Traditional Unrefined Sea Salt - Hand Harvested & Sundried
Traditional Unrefined Sea Salt - Hand Harvested & Sundried

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Organic Japanese Udon Noodles
Organic Japanese Udon Noodles

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