Creamy tahini noodle soup

Creamy tahini noodle soup

Based on 10 ratings
Mary-Linh Tran

Mary-Linh Tran

Community member

"This recipe yields a super creamy and nutty broth with just a touch of sweetness to round it out. If you don't have any sambal oelek, simply swap in whichever spicy chili condiment you have on hand. I can imagine chili crisp or sriracha would taste fantastic. Just don't skimp out on the fresh cilantro and scallions, which serve to brighten the richness of velvety tahini. #stayhomekeepcooking"

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
3 tbsp
tahini
175 g
rice noodles
100 g
brown mushrooms
1
onion
1
carrot
5 g
ginger
2 cloves
garlic
2 tbsp
soy sauce
1 tbsp
sambal oelek
700 ml
vegetable broth
1 tbsp
sugar
vegetable oil
toasted sesame oil (for serving)
cilantro (for serving)
scallion (for serving)
sesame seed (for serving)

Utensils

cutting board, knife, fine grater, bowl, frying pan, ladle

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  • Step 1/5

    Slice mushrooms. Cut onion into thin rings and julienne carrot. Grate ginger and mince garlic. Add tahini, soy sauce, and sambal oelek to a small bowl, stirring to combine.
    • 100 g brown mushrooms
    • 1 onion
    • 1 carrot
    • 5 g ginger
    • 2 cloves garlic
    • 3 tbsp tahini
    • 2 tbsp soy sauce
    • 1 tbsp sambal oelek
    • cutting board
    • knife
    • fine grater

    Slice mushrooms. Cut onion into thin rings and julienne carrot. Grate ginger and mince garlic. Add tahini, soy sauce, and sambal oelek to a small bowl, stirring to combine.

  • Step 2/5

    Add rice noodles to a bowl of warm water and set aside.
    • 175 g rice noodles
    • bowl

    Add rice noodles to a bowl of warm water and set aside.

  • Step 3/5

    Heat vegetable oil in a shallow frying pan over medium heat. Once the oil has warmed, add onion, ginger, and garlic. Let cook until aromas bloom, approx. 2 min. Then add carrot and mushrooms and sauté until mushrooms are lightly browned.
    • vegetable oil
    • frying pan

    Heat vegetable oil in a shallow frying pan over medium heat. Once the oil has warmed, add onion, ginger, and garlic. Let cook until aromas bloom, approx. 2 min. Then add carrot and mushrooms and sauté until mushrooms are lightly browned.

  • Step 4/5

    Add vegetable broth and bring to a boil. Stir in sugar and tahini-soy sauce, then reduce heat to medium.
    • 700 ml vegetable broth
    • 1 tbsp sugar

    Add vegetable broth and bring to a boil. Stir in sugar and tahini-soy sauce, then reduce heat to medium.

  • Step 5/5

    Drain noodles and divide into serving bowls. Ladle broth over and drizzle with sesame oil, if desired. Sprinkle with cilantro, scallions, and sesame seeds. Enjoy!
    • toasted sesame oil (for serving)
    • cilantro (for serving)
    • scallion (for serving)
    • sesame seed (for serving)
    • ladle

    Drain noodles and divide into serving bowls. Ladle broth over and drizzle with sesame oil, if desired. Sprinkle with cilantro, scallions, and sesame seeds. Enjoy!

  • Enjoy your meal!

    Creamy tahini noodle soup

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