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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.

Ingredients

Scale

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

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