Miso Butter Mazemen (Japanese No-Broth Miso Butter Ramen Noodles)

Ingredients

• 1 1/2 tbsp sesame oil
• 1 tbsp miso paste
• 1/2 tbsp soy sauce (or more to taste)
• 2 tsp dark soy sauce (optional (feel free to add more soy sauce))
• 1 tbsp vegan butter
• 1-2 tbsp hot water (, this will help create a saucier consistency)
• 2 cloves garlic (minced)
• 360 g cooked fresh ramen noodles (, 2 servings (see notes for subs))
• Tofu skin
• Chopped scallions
• Sesame seeds
• Sautéed shiitake mushrooms
• Corn kernels
• La Yu (Japanese chili oil or other chili oil/sauce of choice)
• Bamboo shoots
• Nori sheets
• Extra firm tofu or baked tofu
• Togarashi (Japanese 7-spice blend)

Instructions

1. 1

   Sauce base: Mix all the base ingredients into a large bowl. You can easily adjust the sauce to your desired taste, of course.If you want to easily melt the butter, you can quickly microwave the sauce. Chunks of butter are okay though because once you add the cooked noodles, it'll melt from the heat.Separate into 2 bowls if serving for 2 people. Also, it’s best to prepare the sauce and mix it all up BEFORE you cook the noodles.

2. 2

   Prepare Noodles: Cook or prepare your ramen noodles or other wheat noodles of choice until still very chewy and al dente. Drain the noodles from the water then immediately add into the sauce mix while the noodles are hot.Mix everything together! Taste the noodles and feel free to season more to taste, if needed.

3. 3

   Serve and enjoy: Top with toppings of choice and finish with La-yu or Japanese chili oil then mix everything again to enjoy! Slurp away! ❤️Note: I prefer to eat this hot but you can opt to have it cold, if you'd like.