Description
This Miso Peanut Ramen Bowl recipe features crispy tofu and a rich, creamy broth made from coconut milk, miso, peanut butter, and curry paste. The dish is aromatic, flavorful, and easy to prepare within 35 minutes, offering a satisfying fusion of Japanese-inspired ramen with a nutty Thai twist. Topped with fresh cucumbers, cilantro, and chili crisp, it delivers a delightful balance of textures and tastes perfect for a comforting meal.
Ingredients
Tofu
- 1 block extra firm tofu (preferably high protein, such as Trader Joe’s)
- 1 tablespoon olive oil
- 1/4 cup teriyaki sauce (Bachan’s Japanese BBQ sauce recommended)
- 1 clove garlic, grated
Broth and Sauce
- 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
Ramen and Garnishes
- 6 ounces uncooked ramen noodles (two 3-ounce packets, just the noodles)
- Finely sliced cucumbers
- Cilantro and/or green onion
- Chili crisp
Instructions
- Prep Tofu: Press the tofu block with paper towels to remove excess water, then grate it on a box grater using medium to large holes to create tofu shreds.
- Crisp Tofu: Heat olive oil in a nonstick skillet over medium-high heat. Add the grated tofu and sauté, stirring occasionally, for 10-15 minutes until golden and lightly crisped, developing a chewy texture.
- Sauce Tofu: Add teriyaki sauce and grated garlic to the tofu in the skillet. Continue sautéing for another 5-10 minutes to allow the sauce to caramelize onto the tofu. Add more sauce if desired. Once done, transfer the tofu to a separate bowl and clean out the skillet.
- Make Ramen Broth: In the same skillet, heat the red curry paste, white miso, peanut butter, soy sauce, and brown sugar together until they form a thick paste. Gradually whisk in the coconut milk and broth (or water with Better Than Bouillon) until fully combined. Let it simmer for 5-10 minutes until the broth thickens slightly and becomes creamy.
- Cook Ramen: While the broth simmers, bring a separate pot of water to a boil and cook the ramen noodles for 3-4 minutes until tender. Drain the noodles and add them to the simmering broth. Let them cook together for 1-2 minutes, stirring to coat the noodles well. Add more broth if a more soupy consistency is preferred.
- Serve: Divide the ramen and broth into bowls. Top each serving with the crispy tofu, finely sliced cucumbers, fresh cilantro or green onions, and a spoonful of chili crisp for heat and crunch. Enjoy immediately while hot.
Notes
- Pressing tofu well is essential for achieving a crispy texture when sautéing.
- Adjust peanut butter and miso quantities to suit your taste preference for nuttiness and saltiness.
- Substitute vegetable broth for a vegetarian or vegan version; use a plant-based teriyaki sauce if needed.
- Add extra chili crisp or fresh chili for more heat.
- Additional vegetables like spinach or mushrooms can be added to the broth during simmering for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese Fusion
