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