Creamy Peanut Miso Ramen
Ridiculously simple, really quick and super easy our miso peanut ramen is unbelievably creamy ad topped with crispy smoked tofu for a good hit of protein. A delicious midweek dinner - make sure to save this recipe to use again and again.
Serves
Ingredients
For the Broth and Noodles
<item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>1 tbsp chilli crisp<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>2 inches of fresh ginger<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>6 spring onions<item-todo-done><item-todo-done>2 tbsp miso paste<item-todo-done><item-todo-done>3 tbsp smooth peanut butter<item-todo-done><item-todo-done>3 tbsp tahini<item-todo-done><item-todo-done>400ml coconut milk<item-todo-done><item-todo-done>1 ½ litre vegetable stock<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done><item-todo-done>4 - packs ramen noodles<item-todo-done>
For the Tofu Crumbles
<item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>1 block of smoked tofu<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>1 tsp liquid smoke<item-todo-done><item-todo-done>1 tsp chilli oil<item-todo-done>
To Garnish
<item-todo-done> chilli crisp<item-todo-done><item-todo-done> toasted sesame seeds<item-todo-done><item-todo-done> fresh coriander leaves<item-todo-done>
Before you start
Large stock pot | Frying pan | Box grater / or Microplane | Broth spoons | Chopsticks
Prepare the ingredients
- Peel and grate the garlic and ginger
- Zest the lime and cut into 4 wedges
- Trim and finely slice the spring onions - separate the green and white parts
- Open and drain the block of tofu
Prepare the broth
- Warm the vegetable oil and chilli crisp in the pan over medium heat
- Add the garlic, ginger, turmeric, lime zest and white parts of the spring onions to the pan and fry for 5 Minutes
- Add the miso, peanut butter, tahini to the pan and stir to combine
- Add the coconut milk, stir to combine and bring to a gentle simmer
- Pour the vegetable stock into the pan, reduce the heat and leave to simmer while you prepare the rest
Prepare the tofu crumbles
- Warm the vegetable oil in the frying pan over medium high heat
- Break the tofu into rough ½ cm pieces, add them to the pan and fry for 5-6 minutes until golden and crispy
- Splash the soy sauce, liquid smoke and chilli oil into the pan and stir to coat the tofu pieces
- Turn the heat right down and leave to stay warm
Cook the noodles
- Open the packs of noodles and keep any flavour pouches that might have been included for another dish
- Turn the heat of the broth up to get the liquid bubbling
- Add the noodles to the pan, making sure they’re submerged and cook according to packet instructions (approx 3-4 minutes)
Time to dress and serve
- Use tongs to transfer equal quantities of the noodles to serving bowls and use a ladle to spoon the broth over the noodles
- Drizzle over a little chilli oil, sprinkle over the reserved green spring onion, some coriander leaves and a few toasted sesame seeds
- Top each bowl with a nice sprinkle of tofu crumble and the lime wedges and serve immediately with broth spoons and chopsticks