Description
Miso Peanut Ramen Bowls combine crispy tofu with a rich, creamy broth infused with miso, peanut butter, and red curry paste. This flavorful, comforting dish is topped with fresh cucumbers, cilantro, green onion, and spicy chili crisp, making it a perfect satisfying meal for any ramen lover.
Ingredients
Tofu
- 1 block extra firm tofu
- 1 tablespoon olive oil
- 1/4 cup teriyaki sauce (Bachan’s Japanese BBQ sauce recommended)
- 1 clove garlic, grated
Sauce and 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/vegetable broth)
- 1 (14-ounce) can full fat coconut milk
Ramen and Toppings
- 6 ounces uncooked ramen noodles (two 3-ounce packets, noodles only)
- Finely sliced cucumbers
- Cilantro and/or green onion
- Chili crisp
Instructions
- Prep Tofu: Press the tofu with paper towels to remove excess water. Grate the tofu on a box grater using the medium to large holes to create shredded pieces.
- Crisp Tofu: Heat olive oil in a nonstick skillet over medium-high heat. Add the grated tofu and sauté for 10-15 minutes, stirring occasionally, until it becomes golden and develops a chewy, crispy texture.
- Sauce Tofu: Add teriyaki sauce and grated garlic to the tofu in the skillet. Continue to sauté for another 5-10 minutes to allow the tofu to caramelize and absorb the flavors. Add more teriyaki sauce if desired. Once done, transfer the tofu to a separate bowl and wipe out the pan.
- Make Ramen Broth: In the same skillet, combine the red curry paste, white miso, peanut butter, soy sauce, and brown sugar. Heat gently and stir to create a thick paste. Pour in the coconut milk and broth (or water with bouillon), whisking until smooth. Let the broth simmer for 5-10 minutes until it thickens slightly and becomes creamy.
- Cook Ramen: Meanwhile, bring a separate pot of water to a boil. Cook the ramen noodles for 3-4 minutes until tender, then drain. Add the noodles to the simmering broth and cook for an additional 1-2 minutes to coat the noodles thoroughly. Add more broth if you prefer a soupier dish.
- Serve: Divide the noodles and broth among bowls. Top each bowl with the caramelized tofu, sliced cucumbers, cilantro and/or green onion, and a spoonful of chili crisp. Enjoy this deliciously hearty and flavorful ramen bowl!
Notes
- Pressing tofu is essential to remove excess moisture and help it crisp better.
- You can adjust the amount of peanut butter and chili paste to suit your taste preferences for creaminess and spice level.
- Use reduced sodium soy sauce and broth to control saltiness.
- For a vegan version, use vegetable broth and vegan teriyaki sauce.
- Chili crisp adds a spicy, crunchy texture but can be omitted or replaced with chili oil for less heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese-inspired
