Miso Gochujang Peanut Butter Ramen
Miso Gochujang Peanut Butter Ramen
Ingredients
For the Soup
- 4 tablespoons gochujang
- 4 tablespoons miso
- 4 tablespoons peanut butter, (e.g., SKIPPY® zero sugar added)
- 400 ml low fat milk or soy milk, (e.g., Rokeby’s low fat fit milk)
- 1120 g lean chicken or pork mince
- 4 servings ramen noodles
- as needed water
For Toppings
- 4 eggs, soft-boiled or cooked to preference
- as needed spring onions, chopped
- as needed chili oil
Instructions
- 1
In a large pot or deep pan, brown the 1120 grams of lean chicken or pork mince over medium-high heat, breaking it apart with a spoon, until cooked through and no longer pink. Drain any excess fat.
⏱️ 8 min
- 2
Reduce the heat to medium. Add 4 tablespoons of gochujang, 4 tablespoons of miso, and 4 tablespoons of peanut butter to the cooked mince in the pan.
⏱️ 2 min
- 3
Stir the ingredients well to combine the sauce with the mince, ensuring the gochujang, miso, and peanut butter are fully incorporated.
⏱️ 2 min
- 4
Pour in 400 ml of low fat milk or soy milk. Then, add enough water to achieve your desired broth consistency and volume for 4 servings of ramen. Start with about 4 cups (950ml) and adjust as needed.
⏱️ 1 min
- 5
Increase the heat and bring the mixture to a rolling boil.
⏱️ 3 min
- 6
Once boiling, add the 4 servings of ramen noodles to the broth. Cook the noodles according to the package directions until they are tender.
⏱️ 4 min
- 7
Carefully divide the ramen, including the broth and mince, into 4 serving bowls.
⏱️ 1 min
- 8
Garnish each bowl with a cooked egg (e.g., a soft-boiled egg cut in half), a generous sprinkle of chopped spring onions, and a drizzle of chili oil, as needed, for extra flavor and heat.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Gochujang Peanut Butter Ramen
For the Soup
- 4 tablespoons gochujang
- 4 tablespoons miso
- 4 tablespoons peanut butter, (e.g., SKIPPY® zero sugar added)
- 400 ml low fat milk or soy milk, (e.g., Rokeby’s low fat fit milk)
- 1120 g lean chicken or pork mince
- 4 servings ramen noodles
- as needed water
For Toppings
- 4 eggs, soft-boiled or cooked to preference
- as needed spring onions, chopped
- as needed chili oil
Instructions
- 1
In a large pot or deep pan, brown the 1120 grams of lean chicken or pork mince over medium-high heat, breaking it apart with a spoon, until cooked through and no longer pink. Drain any excess fat.
⏱️ 8 min - 2
Reduce the heat to medium. Add 4 tablespoons of gochujang, 4 tablespoons of miso, and 4 tablespoons of peanut butter to the cooked mince in the pan.
⏱️ 2 min - 3
Stir the ingredients well to combine the sauce with the mince, ensuring the gochujang, miso, and peanut butter are fully incorporated.
⏱️ 2 min - 4
Pour in 400 ml of low fat milk or soy milk. Then, add enough water to achieve your desired broth consistency and volume for 4 servings of ramen. Start with about 4 cups (950ml) and adjust as needed.
⏱️ 1 min - 5
Increase the heat and bring the mixture to a rolling boil.
⏱️ 3 min - 6
Once boiling, add the 4 servings of ramen noodles to the broth. Cook the noodles according to the package directions until they are tender.
⏱️ 4 min - 7
Carefully divide the ramen, including the broth and mince, into 4 serving bowls.
⏱️ 1 min - 8
Garnish each bowl with a cooked egg (e.g., a soft-boiled egg cut in half), a generous sprinkle of chopped spring onions, and a drizzle of chili oil, as needed, for extra flavor and heat.
⏱️ 2 min