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Creamy Peanut Miso Ramen

  • Super simple
  • m
  • 21 ingredients

Serves: 4

Ingredients

For the Broth and Noodles

  • 1 tbsp vegetable oil
  • 1 tbsp chilli crisp
  • 4 cloves of garlic
  • 2 inches of fresh ginger
  • 1 tsp turmeric
  • 1 lime
  • 6 spring onions
  • 2 tbsp miso paste
  • 3 tbsp smooth peanut butter
  • 3 tbsp tahini
  • 400ml coconut milk
  • 1 ½ litre vegetable stock
  • salt and pepper to taste
  • 4 - packs ramen noodles

For the Tofu Crumbles

  • 2 tbsp vegetable oil
  • 1 block of smoked tofu
  • 1 tbsp soy sauce
  • 1 tsp liquid smoke
  • 1 tsp chilli oil

To Garnish

  • chilli crisp
  • toasted sesame seeds
  • fresh coriander leaves

Before you start

Large stock pot | Frying pan | Box grater / or Microplane | Broth spoons | Chopsticks

Step 1

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

Ingredients

  • 4 cloves of garlic
  • 2 inches of fresh ginger
  • 1 lime
  • 6 spring onions
  • 1 block of smoked tofu

Step 2

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

Ingredients

  • 1 tbsp vegetable oil
  • 1 tbsp chilli crisp
  • 1 tsp turmeric
  • 2 tbsp miso paste
  • 3 tbsp smooth peanut butter
  • 3 tbsp tahini
  • 400ml coconut milk
  • 1 ½ litre vegetable stock
  • salt and pepper to taste

Step 3

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

Ingredients

  • 2 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 tsp liquid smoke
  • 1 tsp chilli oil

Step 4

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)

Ingredients

  • 4 - packs ramen noodles

Step 5

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

Ingredients

  • chilli crisp
  • toasted sesame seeds
  • fresh coriander leaves