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Miso Peanut Ramen Bowls Recipe

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3.9 from 6 reviews

Delicious and creamy Miso Peanut Ramen Bowls featuring crispy tofu, a rich coconut milk-based broth infused with miso, red curry, and peanut butter, topped with fresh cucumbers, cilantro, and a spicy chili crisp for a satisfying, flavorful meal ready in just 35 minutes.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

For the Tofu

  • 1 block extra firm tofu (preferably high protein tofu)
  • 1 tablespoon olive oil
  • 1/4 cup teriyaki sauce (Bachan’s Japanese BBQ sauce recommended)
  • 1 clove garlic, grated

For the Broth

  • 1 tablespoon red curry paste or roasted red chili paste
  • 1 tablespoon white miso
  • 1-2 tablespoons peanut butter
  • 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 (or 1 1/2 cups chicken or vegetable broth)
  • 1 (14-ounce) can full fat coconut milk

Other Ingredients

  • 6 ounces uncooked ramen noodles (two 3-ounce packets, noodles only)
  • Finely sliced cucumbers
  • Cilantro and/or green onion, for garnish
  • Chili crisp, for topping

Instructions

  1. Prep Tofu: Press the extra firm tofu with paper towels to remove excess water. Grate the tofu using a box grater with medium to large holes to create shreds.
  2. Crisp Tofu: Heat olive oil in a nonstick skillet over medium-high heat. Add the grated tofu shreds and sauté for 10-15 minutes until golden brown and lightly crisped, developing a chewy texture.
  3. Sauce Tofu: Add the teriyaki sauce and grated garlic to the skillet with tofu. Continue sautéing for another 5-10 minutes, allowing the sauce to caramelize onto the tofu. Add additional teriyaki sauce if desired. Remove tofu from pan and set aside in a bowl. Wipe out the pan for the broth.
  4. Make Ramen Broth: In the same pan, combine red curry paste, white miso, peanut butter, reduced sodium soy sauce, and brown sugar. Heat and stir until it forms a thick paste. Slowly whisk in the full fat coconut milk and the water mixed with Better Than Bouillon base (or broth) until fully combined. Simmer for 5-10 minutes until the broth thickens slightly and becomes creamy.
  5. Cook Ramen: In a separate pot, boil the ramen noodles for 3-4 minutes until tender. Drain the noodles and add them to the simmering broth. Let the noodles simmer in the broth for 1-2 minutes, stirring to ensure they are well-coated. Add more broth if a soupier consistency is preferred.
  6. Serve: Divide the noodles and broth into bowls. Top each bowl with a generous scoop of the caramelized tofu. Garnish with finely sliced cucumbers, cilantro or green onions, and a dollop of chili crisp for a spicy kick. Enjoy immediately.

Notes

  • Pressing the tofu well is key to achieving a crispy texture.
  • Adjust the amount of peanut butter and chili crisp to suit your taste preferences.
  • You can substitute vegetable broth for a vegetarian version.
  • For added protein, consider adding a soft boiled egg or other toppings.
  • Be cautious with soy sauce to control sodium levels.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Japanese-inspired
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/miso-peanut-ramen-bowls-recipe/