Why You’ll Love This Recipe
- Quick and Easy: Ready in just 20 minutes, making it ideal for busy weeknights.
- Flavorful: A harmonious blend of savory, spicy, and nutty notes creates a complex and satisfying taste.
- Protein-Packed: The addition of smoked tofu provides a substantial protein boost.
- Customizable: Easily adaptable with your favorite vegetables or toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Broth and Noodles:
- Vegetable oil
- Chilli crisp
- Garlic cloves
- Fresh ginger
- Turmeric
- Lime
- Spring onions
- Miso paste
- Smooth peanut butter
- Tahini
- Coconut milk
- Vegetable stock
- Salt and pepper to taste
- Ramen noodles
For the Tofu Crumbles:
- Vegetable oil
- Smoked tofu
- Soy sauce
- Liquid smoke
- Chilli oil
To Garnish:
- Chilli crisp
- Toasted sesame seeds
- Fresh coriander leaves
Directions
- Prepare the Ingredients:
- Peel and grate the garlic and ginger.
- Zest the lime and cut into 4 wedges.
- Trim and finely slice the spring onions, separating the green and white parts.
- Drain the block of tofu.
- Prepare the Broth:
- In a large stock pot, warm the vegetable oil and chilli crisp over medium heat.
- Add the grated garlic, ginger, turmeric, lime zest, and the white parts of the spring onions. Fry for 5 minutes.
- Stir in the miso paste, peanut butter, and tahini until well combined.
- Pour in the coconut milk, stirring to combine, and bring to a gentle simmer.
- Add the vegetable stock, reduce the heat, and let it simmer while preparing the rest.
- Prepare the Tofu Crumbles:
- In a frying pan, warm the vegetable oil over medium-high heat.
- Crumble the tofu into rough ½ cm pieces and add them to the pan. Fry for 5-6 minutes until golden and crispy.
- Add the soy sauce, liquid smoke, and chilli oil, stirring to coat the tofu pieces.
- Reduce the heat to low to keep warm.
- Cook the Noodles:
- Bring the broth to a gentle boil.
- Add the ramen noodles, ensuring they’re submerged, and cook according to the package instructions (approximately 3-4 minutes).
- Assemble and Serve:
- Use tongs to divide the noodles into serving bowls.
- Ladle the broth over the noodles.
- Drizzle with a little chilli oil and sprinkle with the reserved green parts of the spring onions, fresh coriander leaves, and toasted sesame seeds.
- Top each bowl with the tofu crumbles and serve immediately with lime wedges.
Servings and Timing
- Servings: This recipe serves 4 people.
- Preparation Time: Approximately 10 minutes.
- Cooking Time: Approximately 10 minutes.
- Total Time: Approximately 20 minutes.
Variations
- Vegetable Additions: Enhance the dish by adding vegetables like bok choy, mushrooms, or bell peppers to the broth.
- Noodle Options: Substitute ramen noodles with udon or soba noodles for a different texture.
- Spice Level: Adjust the heat by varying the amount of chilli crisp or adding fresh sliced chilies.
- Protein Alternatives: Replace tofu with tempeh or seitan for a different protein source.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently on the stovetop over low heat until warmed through. If the broth has thickened, add a splash of vegetable stock or water to reach the desired consistency.
FAQs
What type of miso paste should I use?
White miso paste is recommended for its mild and slightly sweet flavor, which complements the other ingredients well.
Creamy Peanut Miso Ramen
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Creamy Peanut Miso Ramen is a flavorful fusion of miso, peanut butter, tahini, and coconut milk, creating a rich and nourishing broth. Topped with crispy smoked tofu crumbles and fresh garnishes, this vegan-friendly ramen is quick to make and packed with umami depth.
Ingredients
For the Broth and Noodles:
- 1 tbsp vegetable oil
- 1 tbsp chilli crisp
- 3 garlic cloves, grated
- 1-inch fresh ginger, grated
- ½ tsp turmeric
- 1 lime (zested, cut into 4 wedges)
- 3 spring onions (white and green parts separated)
- 2 tbsp miso paste (preferably white miso)
- 2 tbsp smooth peanut butter
- 1 tbsp tahini
- 1 can (14 oz) coconut milk
- 3 cups vegetable stock
- Salt and pepper, to taste
- 8 oz ramen noodles
For the Tofu Crumbles:
- 1 tbsp vegetable oil
- 7 oz smoked tofu, crumbled
- 1 tbsp soy sauce
- ½ tsp liquid smoke
- 1 tsp chilli oil
To Garnish:
- Chilli crisp, to taste
- 1 tbsp toasted sesame seeds
- Fresh coriander leaves
Instructions
Prepare the Ingredients:
- Grate the garlic and ginger.
- Zest the lime and cut it into 4 wedges.
- Slice the spring onions, keeping the white and green parts separate.
- Drain and crumble the tofu into small pieces.
Prepare the Broth:
- Heat vegetable oil and chilli crisp in a large pot over medium heat.
- Add garlic, ginger, turmeric, lime zest, and the white parts of the spring onions. Sauté for 5 minutes.
- Stir in miso paste, peanut butter, and tahini until combined.
- Pour in coconut milk and bring to a gentle simmer.
- Add vegetable stock, reduce heat, and let simmer while preparing the tofu.
Prepare the Tofu Crumbles:
- Heat vegetable oil in a frying pan over medium-high heat.
- Add crumbled tofu and fry for 5-6 minutes until golden.
- Stir in soy sauce, liquid smoke, and chilli oil. Reduce heat and keep warm.
Cook the Noodles:
- Bring the broth to a boil.
- Add ramen noodles and cook per package instructions (about 3-4 minutes).
Assemble and Serve:
- Divide cooked noodles into serving bowls.
- Ladle hot broth over the noodles.
- Garnish with chilli crisp, toasted sesame seeds, and fresh coriander.
- Top with crispy tofu crumbles.
- Serve immediately with lime wedges.
Notes
- Vegetable Additions: Add bok choy, mushrooms, or bell peppers for extra nutrition.
- Noodle Options: Swap ramen for udon or soba noodles.
- Spice Level: Adjust heat with more or less chilli crisp.
- Protein Alternative: Use tempeh or seitan instead of tofu.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Soup, Noodles
- Method: Stovetop
- Cuisine: Asian, Japanese-Inspired
