Carrot peanut satay ramen from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 130) by Hetty Lui McKinnon

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Ingredients

roasted sesame oil
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green onions
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Serves : 4
EYB Comments

Can substitute tamari for soy sauce, vegetable stock for vegan dashi, and chilli oil for doubanjiang. You may use the Vegan dashi recipe on p. 360. See recipe for Asian greens suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute tamari for soy sauce, vegetable stock for vegan dashi, and chilli oil for doubanjiang. You may use the Vegan dashi recipe on p. 360. See recipe for Asian greens suggestions.
Catbiscuit on May 02, 2026

Delicious! It’s not a hard recipe but there’s a fair amount of chopping and multiple ingredients that contribute to making it so tasty and multiple steps where things are cooking quickly for a very short while. Next time I make this I’ll have all my kitchen space cleared first and everything chopped first and ready to go.
alysekstokes on February 05, 2026

More of a noodles + sauce dish than the brothy soup I expect from ramen, but the flavor was nice. I skipped the egg and topped with some tofu.
Beck001 on January 22, 2026

Enjoyed dish. Very filling. Would increase greens. Maybe a little less peanut butter and more carrots. I am glad to have used immersion blender for broth.
katiesue28 on March 21, 2025

Truly a perfect recipe. Fast and immensely enjoyable. Make it!
NicoleBrown on October 04, 2024

My first recipe to have from this book, and it did not disappoint! My husband made this one. I just got to be the eater. Super delicious & flavorful!
Rinshin on September 17, 2024

I was very skeptical of this “ramen”. But, surprised at its excellent flavor somewhat similar to complex miso or sesame paste based ramen. I used my own traditional dashi made from kombu and bonito flakes for the soup portion. I had no idea caramelized carrot bits combined with peanut butter would produce flavor this complex and tasty. Not sure the added seasoning sauce was really needed except the chili based condiment oil. Added cooked chicken slices as topping for my husband. Photo added.
djnielsen64 on June 15, 2024

Delicious! Will def make again!
breakthroughc on April 28, 2024

Fabulous recipe. My husband said at least 3 times while eating “this is so delicious.” I used chicken broth with good results. I teaspoon of chili oil per bowl is quite a bit for me. I might cut my portion to a half teaspoon. Will definitely make again.
pomona on March 24, 2024

Tasty.
pattyatbryce on March 16, 2024

Really good and filling enough for a meat eater. I'd add more bok choy out of preference and an extra egg. I used regular dashi because it is what I had.
SheilaS on March 16, 2024

I had some dashi "tea bags) on hand so I brewed up a pot of that instead of making the vegan dashi. I just used a pinch of sugar instead of a teaspoon/bowl and added a couple of big spoons of chili crisp to my bowl to "warm" it up! Very easy and satisfying.
Jviney on February 23, 2024

Jumping on the band wagon with this one. Very good. I could only find bok choy and had to use veggie broth but it was really good. Not so much a broth as a sauce but we all enjoyed it.
bernalgirl on January 19, 2024

This is an easy and outstanding soup. I made it as written using vegetable broth and hondashi, and subbed Napa cabbage for the greens and fresh soup noodles in place of packaged ramen. This was a huge hit with the whole family, one they asked me to make again.
dosojosazules on January 18, 2024

Enjoyed this. Carrots add a great texture to the broth. Will make again