Description
A sweet, creamy, and savory miso peanut broth ladled into bowls with ramen noodles, crispy crumbled tofu, and fresh veggies. These Miso Peanut Ramen Bowls are comforting, easy, and full of flavor.
Ingredients
Crispy Tofu Bits:
- 1 block extra firm tofu
- 1 tablespoon olive oil
- 1/4 cup teriyaki (such as Bachan’s Japanese BBQ sauce)
- 1 clove garlic, grated
Miso Peanut Ramen:
- 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)
Toppings:
- Finely sliced cucumbers
- Cilantro and/or green onion
- Chili crisp
Instructions
1. Press tofu with paper towels to remove some of the water. Grate tofu on a box grater using medium/large holes.
2. Heat olive oil in a nonstick skillet over medium-high heat. Add tofu shreds and sauté for 10–15 minutes until golden and lightly crisped.
3. Add teriyaki sauce and grated garlic to the tofu. Sauté for another 5–10 minutes to caramelize. Add more sauce if desired. Transfer to a bowl and wipe out the pan.
4. In the same pan, heat curry paste, miso, peanut butter, soy sauce, and brown sugar until combined into a thick paste.
5. Add coconut milk and broth. Whisk to combine and simmer for 5–10 minutes until slightly thickened and creamy.
6. Meanwhile, boil ramen in a separate pot for 3–4 minutes. Drain and add to the sauce. Simmer for 1–2 minutes to coat noodles. Add more broth if desired.
7. Transfer noodles into bowls and ladle broth over the top.
8. Top with crispy tofu, herbs, cucumbers, and chili crisp. Serve hot and enjoy.
Notes
You can use any noodles—ramen, brown rice ramen, or rice noodles. Boiling separately prevents over-thickening.
To cook noodles in the sauce instead, use 2 cups broth. This method works only with wheat-based ramen.
Better Than Bouillon adds rich depth of flavor to the broth—highly recommended!
Swap tofu with ground chicken if preferred.
Leftovers may thicken in the fridge; add water when reheating to loosen.