Miso Peanut Ramen Bowls Recipe

Introduction

Miso Peanut Ramen Bowls are a comforting and flavorful dish combining crispy tofu, creamy miso-peanut broth, and tender ramen noodles. This easy recipe balances savory, spicy, and sweet flavors for a satisfying meal that’s perfect any night of the week.

Ingredients

• 1 block extra firm tofu
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 cup teriyaki sauce (Bachan’s Japanese BBQ sauce recommended)
• 1 clove garlic, grated
• 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 broth)
• 1 14-ounce can full fat coconut milk
• 6 ounces uncooked ramen noodles (two 3-ounce packets, noodles only)
• Finely sliced cucumbers
• Cilantro and/or green onion
• Chili crisp

Instructions

1. Step 1: Press the tofu with paper towels to remove excess water. Grate the tofu using a box grater on medium to large holes.
2. Step 2: Heat olive oil in a nonstick skillet over medium-high heat. Add the grated tofu and kosher salt. Sauté for 10-15 minutes, stirring occasionally, until golden and lightly crisped.
3. Step 3: Add teriyaki sauce and grated garlic to the tofu. Continue sautéing for another 5-10 minutes to caramelize the tofu further. Add more teriyaki sauce if desired. Remove tofu from the pan and set aside. Wipe out the pan.
4. Step 4: In the same pan, combine red curry paste, white miso, peanut butter, soy sauce, and brown sugar. Heat gently while stirring to form a thick paste.
5. Step 5: Pour in coconut milk and broth (or water with bouillon). Whisk until smooth. Simmer for 5-10 minutes until the broth thickens slightly and becomes creamy.
6. Step 6: Meanwhile, cook ramen noodles in boiling water for 3-4 minutes. Drain the noodles and add them to the broth. Simmer for 1-2 minutes so noodles absorb the sauce. Add more broth if you prefer a soupier consistency.
7. Step 7: Serve noodles in bowls, ladle broth over them, and top with the crispy tofu. Garnish with sliced cucumbers, cilantro or green onion, and a spoonful of chili crisp for heat and texture.

Tips & Variations

• For a vegan version, use vegetable broth and ensure your soy sauce and chili crisp are vegan.
• Pressing tofu well is key to achieving a crispy texture—consider using a tofu press if you have one.
• Adjust the spice level by varying the amount of red curry or chili paste and the chili crisp topping.
• If you prefer a milder broth, reduce the amount of curry paste or omit chili crisp.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth and noodles gently on the stove, then add tofu and toppings fresh before serving to maintain texture. Avoid microwaving tofu to keep it crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute ramen noodles with soba, udon, or even spaghetti if needed. Adjust cooking times accordingly.

Is it necessary to grate the tofu?

Grating tofu creates a shredded texture that crisps nicely, but you can also cube the tofu if you prefer larger pieces. Just adjust cooking time to crisp all sides evenly.

Miso Peanut Ramen Bowls Recipe

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4.7 from 147 reviews

Miso Peanut Ramen Bowls are a flavorful and comforting dish featuring crispy tofu, rich miso-peanut curry broth, and tender ramen noodles, topped with fresh cucumbers, cilantro, and a spicy chili crisp for an extra kick. This recipe brings together savory, sweet, and spicy elements in a creamy coconut-infused broth perfect for a satisfying meal.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 2–3 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Vegetarian

Ingredients

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Tofu and Tofu Preparation

• 1 block extra firm tofu (preferably high protein tofu from Trader Joe’s or any firm tofu)
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 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 substitute with 1 1/2 cups chicken or vegetable broth)
• 1 (14-ounce) can full fat coconut milk

Noodles and Garnishes

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

Instructions

1. Prep Tofu: Press the block of tofu with paper towels to remove excess water, then grate the tofu using a box grater with medium to large holes, creating tofu shreds.
2. Crisp Tofu: Heat olive oil in a nonstick skillet over medium-high heat. Add the grated tofu and kosher salt. Sauté for 10-15 minutes until the tofu becomes golden and develops a lightly crisp and chewy texture.
3. Sauce Tofu: Add the teriyaki sauce and grated garlic to the tofu in the pan. Continue sautéing for another 5-10 minutes to caramelize the tofu further, adding 1-2 tablespoons more teriyaki sauce if desired. Transfer the tofu to a separate bowl and wipe out the skillet.
4. Make Ramen Broth: Using the same skillet, combine red curry paste, white miso, peanut butter, soy sauce, and brown sugar. Heat and stir until these ingredients form a thick paste. Then add the coconut milk and broth (or water and bouillon base), whisking everything until smooth. Let the broth simmer for 5-10 minutes until it thickens slightly and becomes creamy.
5. Cook Ramen: Meanwhile, bring a separate pot of water to a boil and cook the ramen noodles for 3-4 minutes until al dente. Drain the noodles and add them to the simmering broth. Let them simmer for 1-2 minutes to absorb the flavors, adding more broth if you prefer a soupier consistency.
6. Serve: Divide the ramen and broth into bowls. Top with crispy tofu shreds, finely sliced cucumbers, cilantro or green onions, and a spoonful of chili crisp for added heat and texture. Enjoy the rich, savory flavors!

Notes

• Pressing the tofu well before grating helps achieve a better crispy texture.
• You can adjust the amount of peanut butter and curry paste to balance creaminess and spice to your preference.
• If you prefer vegetarian or vegan, use vegetable broth and ensure chili crisp is free from animal products.
• Adding fresh herbs like cilantro or green onions at the end brightens the dish.
• Using full-fat coconut milk gives the broth a rich creaminess, but light coconut milk can be substituted for a lighter option.
• Leftover broth can be refrigerated for up to 3 days and reheated gently before serving.

Keywords: Miso Peanut Ramen, Crispy Tofu Ramen, Coconut Curry Ramen, Vegetarian Ramen Bowl, Easy Ramen Recipe