Fresh ginger and toasted sesame oil simmering together smells better than anything else I can think of. I love to use it as a base for soups but I’ve also used it here, along with a few other ingredients, to create a simple sauce for dousing over maifun noodles.
This is a perfect weeknight dish that can be served as is for a light dinner or topped with one of the tofu preparations below for a little more protein and bulk.Print
MAIFUN NOODLES IN A TOASTED SESAME-GINGER BROTH
- Yield: 1 serving
- 1–2 TB dark toasted sesame oil
- a piece of fresh ginger (about the size of your thumb), minced
- 4–5 cloves of garlic, chopped
- 8–10 fresh shiitake caps, sliced thinly
- 1 TB mirin
- 1 TB soy sauce
- 1 tsp rice vinegar
- 1 tsp raw agave syrup
- sriracha or hot chili oil, to taste
- 1 cup homemade stock or Imagine brand No-Chicken broth
- 4 oz Maifun Noodles
- chopped thai chili peppers, sprouts, black and white sesame seeds, for garnish (optional)
- Heat the sesame oil in a medium-sized saute pan over low heat. Sprinkle the minced ginger into the oil and allow to soften for a few minutes. Add the garlic to the oil and allow to soften for a few minutes more, stirring occasionally. Then scrape the sesame oil, ginger and garlic into a bowl and set aside.
- Increase the heat to medium and add a little more oil. Throw in the sliced shiitake caps and allow to soften for a few minutes. Add back in the reserved sesame oil, ginger and garlic.
- Increase the heat to medium high, then add in the mirin and allow it to sizzle, then add in the soy sauce, rice vinegar, agave and sriracha. Stir to combine. Add in the broth and stir again. Bring to a low simmer, then reduce the heat back to low immediately.
- Bring a separate pot of water to a boil. Throw in the Maifun noodles, then stir with chopsticks. Allow to boil for 4-5 minutes, then drain the noodles.
- Distribute the noodles into bowls, then drizzle with the sauce and top with the mushrooms. Garnish with chilis, sprouts and sesame seeds, and serve with a side of tofu, if desired.
Kristina @ spabettie says
I agree, I love the scent of sesame oil. Ginger and sesame is one of my favorite pairings as well, I use it often. these noodles sound amazing!
Bravo! Delicious 🙂 That plus all of the extra recipes (tofu) and technique (pressing the tofu) that I got out of this post makes it extremely useful 🙂
Glad you like! : )
this looks so good!
Jackie @ Vegan Yack Attack! says
Yum!! These look super delicious, maybe I'll make a soup inspired by this, tomorrow!
Oh man, you're making me really hungry with all those tofu photos! I really love the smell of ginger and sesame oil together as well! Looks delicious Erin!
I found you on a google search and have signed up for your emails. I swear you are writing specifically for my husband and me. We tried this last night with the simple sesame tofu – DELICIOUS! The noodles ended up soaking up some of the broth, so we simply threw the tofu into the mix. We also added scallions to this. Otherwise followed it to a 'T' and it was wonderful. Thank you!
I have a question – We try to cool mostly whole & vegan items, but sometimes we have cravings for old comfort food (who doesn't?). We've been able to replicate many old foods, but we have not matched the convenience and satisfying bowl of…Ramen noodles! I know we can make it with a variety of ingredients, but any idea for a super quick/already prepped fix? Maybe freezer ready?
Cool! Thanks for trying the recipe out and glad you enjoyed.
I haven't had ramen since college (15 years ago), but your question got me thinking about them! I am putting it on the "to do" list for a future post. If I can get something that fits this criteria, I'll put it on the blog! : D
I made this with the easy sesame-glazed tofu as a side dish. Fantastic!! The noodles and broth were superb. The tofu was great as well. Highly recommend!
Glad you enjoyed! : )
Leila A. Fortier says
I did not have any maifun noodles, so I used Japanese Buckwheat Soba instead. Still came out delicious. I usually do not care for broth kind of soups etc. as they seem too bland, or like liquid salt. But I could not believe how pungent and flavorful this was with all the ingredients. The shiitake mushrooms and the awamori/sake (marin) really added to the flavor, I think. I added seared tofu on the side and also topped with scallions and cilantro. Absolutely delicious! Thank you as always~
I feel the same way about broths, Leila! I rarely order them out either, because you never know what's in them, so making your own is always best. I love your addition of cilantro and will have to add that in next time. : )
I love your dishes as well, perhaps these bowls are your China Town finds?
I wonder where I can purchase these Asian bowls on-line. Lovely recipes! Thank you!
Thank you! I got them at LeRoux Kitchen, in Portland, Maine.
Finally got around to making this last night. Bravo 🙂 I ended up rehydrating .5oz of dried shiitakes instead of fresh. I also doubled the amount of broth with great success. Lovely! Served with crispy tofu on the top and a little cilantro and scallions.
Thanks for trying it out and so happy you enjoyed!