Hazelnut Tantanmen Ve Recipe

Prepare Hazelnut Broth

In a blender, combine the hazelnuts with 4 cups of water. Blend until smooth, then strain the mixture through a fine sieve or cheesecloth to extract the hazelnut milk.

Make the Tare

In a bowl, mix together the miso paste, sesame paste, soy sauce, and sriracha sauce until smooth. Set aside.

Cook the Vegetables

In a pot, heat sesame oil over medium heat. Add sliced leeks and shiitake mushrooms. Sauté until softened, about 5 minutes. Add the bok choy and cook for an additional 2 minutes.

Combine Broth and Tare

Add the hazelnut broth to the pot with the sautéed vegetables. Stir in the prepared tare mixture and white soy sauce. Bring to a simmer.

Serve

Ladle the soup into bowls, drizzle with sesame chili oil, and serve hot.