Miso Peanut Ramen Bowls
Recipe from Lindsay Ostrom · original post · full recipe on pinchofyum.com
A sweet and creamy savory broth ladled into bowls with noodles, crispy crumbled tofu, and fresh veg! These ramen bowls are SO GOOD.
Ingredients
- extra firm tofu400 g
- olive oil15 ml
- teriyaki sauce60 ml
- garlic clove — grated1 ea
- red curry paste15 g
- white miso paste17 g
- peanut butter32 g
- reduced sodium soy sauce30 ml
- brown sugar14 g
- chicken broth360 ml
- canned coconut milk400 ml
- ramen noodles170 g
- cucumber — finely sliced300 g
- green onions — sliced to serve2 ea
- chili crisp — to serve1 ea
Method
- Press the tofu with paper towels to remove some of the water. Grate the tofu on the medium/large holes of a box grater.
- Heat the olive oil in a nonstick skillet over medium-high heat. Add the tofu shreds and sauté until golden and lightly crisped - usually 10-15 minutes to get a crispy, chewy texture.
- Add the teriyaki sauce and grated garlic to the tofu. Sauté for another 5-10 minutes to caramelise further, adding 1-2 tablespoons more sauce as desired. Transfer to a separate bowl and wipe out the pan.
- In the same pan, heat the curry paste, miso, peanut butter, soy sauce and brown sugar until 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.
- Meanwhile, boil the ramen noodles in a separate pot for 3-4 minutes; drain and add to the sauce. Simmer 1-2 minutes until the noodles are well coated (add more broth if you want it more soupy).
- Transfer the noodles to bowls and pour a scoop of the broth over the top. Top with the tofu, cucumber, herbs and chili crisp.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Pescatarian
- 360 ml Vegetable broth instead of chicken broth
Whisk the vegetable broth in with the coconut milk as before; nothing else changes.
Vegetarian
- 360 ml Vegetable broth instead of chicken broth
- 15 g Vegan red curry paste instead of red curry paste
Whisk the vegetable broth in with the coconut milk as before; nothing else changes.
Vegan
- 360 ml Vegetable broth instead of chicken broth
- 15 g Vegan red curry paste instead of red curry paste
Whisk the vegetable broth in with the coconut milk as before; nothing else changes.
Gluten-free
Miso Peanut Rice Noodle Bowls
- 60 ml Gluten-free teriyaki sauce instead of teriyaki sauce
- 30 ml Tamari instead of reduced sodium soy sauce
- 360 ml Gluten-free chicken broth instead of chicken broth
- 170 g Rice noodles instead of ramen noodles
Cook the rice noodles to their packet time (usually 3 to 5 minutes), rinse briefly so they do not stick, then toss them through the sauce for the final minute.
Swaps are suggestions — check labels if you are cooking for an allergy.
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Not priced
- extra firm tofu · 400 g
- olive oil · 15 ml
- teriyaki sauce · 60 ml
- garlic clove · 1 item
- red curry paste · 15 g
- white miso paste · 17 g
- peanut butter · 32 g
- reduced sodium soy sauce · 30 ml
- brown sugar · 14 g
- chicken broth · 360 ml
- canned coconut milk · 400 ml
- ramen noodles · 170 g
- cucumber · 300 g
- green onions · 2 items
- chili crisp · 1 item