Miso Peanut Ramen Bowls
Recipe: https://recipestripper.com/recipes/e3a79e08-b0bc-4c38-969b-9801fcd2151a
Original source: https://pinchofyum.com/miso-peanut-ramen-bowls
Recipe image: https://pinchofyum.com/tachyon/Miso-Peanut-Ramen-Bowls-Square.jpg?fit=225%2C225

A sweet and creamy savory broth ladled into bowls with noodles, crispy crumbled tofu, and fresh veg! These ramen bowls are SO GOOD.
Yield: 4
Prep time: PT5M
Cook time: PT30M
Total time: PT35M

Ingredients
- 1 block extra firm tofu (I like the high protein tofu from Trader Joe’s, but any firm tofu will work)
- 1 tablespoon olive oil
- 1/4 cup teriyaki (I use Bachan’s Japanese BBQ sauce)
- 1 clove garlic, grated
- 1 tablespoon red curry paste or roasted red chili paste
- 1 tablespoon white miso
- 1-2 tablespoons peanut butter (just a little plop)
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon brown sugar
- 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)
- 1 (14-ounce) can full fat coconut milk
- 6 ounces uncooked ramen noodles (two 3-ounce packets, just the noodles)
- Finely sliced cucumbers
- Cilantro and/or green onion
- 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!