A rich, flavorful spicy ramen with a silky sesame broth, tender mushrooms, ramen noodles, and tofu puffs for a comforting meal.

6 tablespoons tahini

3 ¾ cups vegetable broth

4 tablespoons low-sodium soy sauce

1 teaspoon sesame oil

1 tablespoon chili garlic sauce

1 tablespoon granulated sugar

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

6 ounces ramen noodles

2 ounces enoki mushrooms

⅓ cup maitake mushrooms

6–8 fried tofu puffs, cut into bite-sized pieces

2 tablespoons canola oil

Chopped green onions, for garnish

Salt and pepper, to taste

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1. Mix tahini, soy sauce, sesame oil, chili sauce, and sugar until smooth.

2. Heat canola oil and sauté garlic and ginger until soft.

3. Stir in the tahini mixture and cook briefly.

4. Pour in vegetable broth while whisking; simmer 2–3 minutes.

5. Add mushrooms and simmer 1 minute; season and remove mushrooms.

6. Strain broth into a clean pot.

7. Cook ramen noodles.

8. Assemble bowls with noodles, tofu, mushrooms, and hot broth; top with green onions.

Straining the broth ensures a silky finish. Add chili oil for more heat.