Description
Creamy Peanut Miso Ramen
This quick and creamy miso peanut ramen is the perfect midweek dinner! Featuring a rich, velvety broth paired with crispy smoked tofu, it’s a comforting dish with a punch of umami. Inspired by classic ramen traditions but with a modern twist, it’s ready in just 20 minutes. Save this recipe—you’ll want it on repeat!
For the Broth and Noodles:
1 tbsp vegetable oil
1 tbsp chili crisp
4 garlic cloves, grated
2 inches fresh ginger, grated
1 tsp turmeric
Zest of 1 lime + 4 wedges
6 spring onions, white and green parts separated
2 tbsp miso paste
3 tbsp smooth peanut butter
3 tbsp tahini
400ml coconut milk
1.5 liters vegetable stock
Salt and pepper to taste
4 packs ramen noodles
For the Tofu Crumbles:
2 tbsp vegetable oil
1 block smoked tofu, crumbled
1 tbsp soy sauce
1 tsp liquid smoke
1 tsp chili oil
To Garnish:
Chili crisp
Toasted sesame seeds
Fresh coriander leaves
Directions
1. Heat oil and chili crisp in a pot over medium heat. Add garlic, ginger, turmeric, lime zest, and white onions. Sauté 5 minutes.
2. Stir in miso paste, peanut butter, and tahini. Add coconut milk and simmer. Pour in vegetable stock, reduce heat, and simmer.
3. For tofu crumbles, heat oil in a pan. Add crumbled tofu and fry until golden. Stir in soy sauce, liquid smoke, and chili oil.
4. Cook ramen noodles in the broth as per packet instructions.
5. Serve noodles in bowls, ladle broth, and top with tofu, garnishes, and lime wedges.
Prep Time: 20 mins
Kcal: ~550 per serving
