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Clean recipe · pinchofyum.com

Miso Peanut Ramen Bowls

A sweet and creamy savory broth ladled into bowls with noodles, crispy crumbled tofu, and fresh veg! These ramen bowls are SO GOOD.

Original recipe: pinchofyum.com

Yield:
4 servings
Prep:
5 min
Cook:
30 min
Total:
35 min
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Miso Peanut Ramen Bowls

Ingredients

  1. 1 block extra firm tofu (I like the high protein tofu from Trader Joe’s, but any firm tofu will work)
  2. 1 tablespoon olive oil
  3. 1/4 cup teriyaki (I use Bachan’s Japanese BBQ sauce)
  4. 1 clove garlic, grated
  5. 1 tablespoon red curry paste or roasted red chili paste
  6. 1 tablespoon white miso
  7. 1-2 tablespoons peanut butter (just a little plop)
  8. 2 tablespoons reduced sodium soy sauce
  9. 1 tablespoon brown sugar
  10. 1 1/2 cups water + 1 1/2 teaspoons Better Than Bouillon roasted chicken or vegetable base (sub 1 1/2 cups chicken or vegetable broth)
  11. 1 (14-ounce) can full fat coconut milk
  12. 6 ounces uncooked ramen noodles (two 3-ounce packets, just the noodles)
  13. Finely sliced cucumbers
  14. Cilantro and/or green onion
  15. Chili crisp

Instructions

  1. Press tofu with paper towels to remove some of the water. Grate tofu on a box grater, on medium / large holes.
  2. Heat olive oil in a nonstick skillet over medium-high heat. Add the tofu shreds; saute until golden and lightly crisped (it usually takes me 10-15 minutes to really get it to have some crispy / chewy texture).
  3. Add the teriyaki sauce and grated garlic to the “thirsty” tofu. Sauté for another 5-10 minutes to caramelize further. Add 1-2 tablespoons more sauce as desired. Transfer to a separate bowl and wipe out the pan.
  4. In the same pan, heat the curry paste, miso, peanut butter, soy sauce, and brown sugar until it’s worked into a thick paste. Add the coconut milk and broth, and whisk until incorporated. Simmer for 5-10 minutes until slightly thickened and creamy.
  5. Meanwhile, boil ramen in a separate pot for 3-4 minutes; drain, and add to sauce. Simmer 1-2 minutes until the noodles are well-coated (and add more broth if you want it to be more soupy).
  6. Transfer noodles into in bowls, and pour a scoop of the broth over the top. Top with the tofu, herbs, and chili crisp on top. She’s so yummy!