Creamy Peanut Miso Ramen
Creamy Peanut Miso Ramen
Ingredients
For the Broth
- 2 tablespoons chili garlic sauce, or dark chili oil
- 1/2 cup green onions, chopped, white and light green parts separated from dark green tops
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup miso paste
- 1/2 cup peanut butter, creamy
- 1/4 cup soy sauce
- 1 can full-fat coconut milk, 13.5 ounces
- 4 cups vegetable broth
- 1 lime, juiced
For the Crispy Tofu
- 14 ounces firm tofu, pressed and crumbled
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- 1/2 teaspoon salt
For Assembly and Garnish
- 12 ounces ramen noodles, cooked according to package directions
- 1/4 cup green onions, dark green tops, sliced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon black sesame seeds
- 2 tablespoons chili oil, for drizzling, or as needed
Instructions
- 1
Prepare the tofu: Press the firm tofu to remove excess water. Crumble it into small, irregular pieces.
⏱️ 5 min
- 2
Cook the crispy tofu: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the crumbled tofu and fry, stirring occasionally, until golden brown and crispy, about 8-10 minutes. Sprinkle with paprika and salt, toss to coat, and set aside.
⏱️ 10 min
- 3
Start the broth aromatics: In a large pot or Dutch oven, heat the chili garlic sauce (or chili oil) over medium heat. Add the white and light green parts of the chopped green onions, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 4
Build the flavor base: Stir in the miso paste and peanut butter into the aromatic mixture. Pour in the soy sauce and stir well to combine, creating a thick paste.
⏱️ 2 min
- 5
Add creaminess and depth: Pour in the full-fat coconut milk and stir continuously until the mixture is smooth and silky. Ensure there are no lumps of peanut butter or miso.
⏱️ 3 min
- 6
Simmer the broth: Gradually add the vegetable broth, stirring constantly to incorporate. Bring the broth to a gentle simmer, then reduce heat to low and let it cook for 10-15 minutes to allow the flavors to meld.
⏱️ 15 min
- 7
Finish the broth: Remove the broth from the heat and stir in the fresh lime juice. Taste and adjust seasonings as needed.
⏱️ 2 min
- 8
Cook the ramen noodles: While the broth simmers, cook the ramen noodles according to package directions. Drain well.
⏱️ 5 min
- 9
Assemble the ramen: Divide the cooked ramen noodles among four serving bowls. Ladle a generous amount of the hot creamy peanut miso broth over the noodles.
⏱️ 3 min
- 10
Garnish and serve: Top each bowl with a portion of the crispy seasoned tofu. Garnish with the sliced dark green parts of the green onions, chopped cilantro, a sprinkle of black sesame seeds, and a drizzle of chili oil.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Peanut Miso Ramen
Ingredients
For the Broth
- 2 tablespoons chili garlic sauce, or dark chili oil
- 1/2 cup green onions, chopped, white and light green parts separated from dark green tops
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup miso paste
- 1/2 cup peanut butter, creamy
- 1/4 cup soy sauce
- 1 can full-fat coconut milk, 13.5 ounces
- 4 cups vegetable broth
- 1 lime, juiced
For the Crispy Tofu
- 14 ounces firm tofu, pressed and crumbled
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- 1/2 teaspoon salt
For Assembly and Garnish
- 12 ounces ramen noodles, cooked according to package directions
- 1/4 cup green onions, dark green tops, sliced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon black sesame seeds
- 2 tablespoons chili oil, for drizzling, or as needed
Instructions
- 1
Prepare the tofu: Press the firm tofu to remove excess water. Crumble it into small, irregular pieces.
⏱️ 5 min - 2
Cook the crispy tofu: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the crumbled tofu and fry, stirring occasionally, until golden brown and crispy, about 8-10 minutes. Sprinkle with paprika and salt, toss to coat, and set aside.
⏱️ 10 min - 3
Start the broth aromatics: In a large pot or Dutch oven, heat the chili garlic sauce (or chili oil) over medium heat. Add the white and light green parts of the chopped green onions, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 4
Build the flavor base: Stir in the miso paste and peanut butter into the aromatic mixture. Pour in the soy sauce and stir well to combine, creating a thick paste.
⏱️ 2 min - 5
Add creaminess and depth: Pour in the full-fat coconut milk and stir continuously until the mixture is smooth and silky. Ensure there are no lumps of peanut butter or miso.
⏱️ 3 min - 6
Simmer the broth: Gradually add the vegetable broth, stirring constantly to incorporate. Bring the broth to a gentle simmer, then reduce heat to low and let it cook for 10-15 minutes to allow the flavors to meld.
⏱️ 15 min - 7
Finish the broth: Remove the broth from the heat and stir in the fresh lime juice. Taste and adjust seasonings as needed.
⏱️ 2 min - 8
Cook the ramen noodles: While the broth simmers, cook the ramen noodles according to package directions. Drain well.
⏱️ 5 min - 9
Assemble the ramen: Divide the cooked ramen noodles among four serving bowls. Ladle a generous amount of the hot creamy peanut miso broth over the noodles.
⏱️ 3 min - 10
Garnish and serve: Top each bowl with a portion of the crispy seasoned tofu. Garnish with the sliced dark green parts of the green onions, chopped cilantro, a sprinkle of black sesame seeds, and a drizzle of chili oil.
⏱️ 2 min