Description
Creamy Peanut Miso Ramen
This quick and creamy miso peanut ramen is the perfect midweek dinner! Featuring a rich, velvety broth paired with crispy smoked tofu, it’s a comforting dish with a punch of umami. Inspired by classic ramen traditions but with a modern twist, it’s ready in just 20 minutes. Save this recipe—you’ll want it on repeat!
For the Broth and Noodles:
1 tbsp vegetable oil
1 tbsp chili crisp
4 garlic cloves, grated
2 inches fresh ginger, grated
1 tsp turmeric
Zest of 1 lime + 4 wedges
6 spring onions, white and green parts separated
2 tbsp miso paste
3 tbsp smooth peanut butter
3 tbsp tahini
400ml coconut milk
1.5 liters vegetable stock
Salt and pepper to taste
4 packs ramen noodles
For the Tofu Crumbles:
2 tbsp vegetable oil
1 block smoked tofu, crumbled
1 tbsp soy sauce
1 tsp liquid smoke
1 tsp chili oil
To Garnish:
Chili crisp
Toasted sesame seeds
Fresh coriander leaves
Directions
1. Heat oil and chili crisp in a pot over medium heat. Add garlic, ginger, turmeric, lime zest, and white onions. Sauté 5 minutes.
2. Stir in miso paste, peanut butter, and tahini. Add coconut milk and simmer. Pour in vegetable stock, reduce heat, and simmer.
3. For tofu crumbles, heat oil in a pan. Add crumbled tofu and fry until golden. Stir in soy sauce, liquid smoke, and chili oil.
4. Cook ramen noodles in the broth as per packet instructions.
5. Serve noodles in bowls, ladle broth, and top with tofu, garnishes, and lime wedges.
Prep Time: 20 mins
Kcal: ~550 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, prepare all ingredients: grate the garlic and ginger, zest the lime, and separate the spring onions. For the broth, heat 1 tbsp oil and the chili crisp in a large pot over medium heat. Add the garlic, ginger, turmeric, lime zest, and the chopped white parts of the spring onions. Sauté for 5 minutes until fragrant and softened. Stir in the miso paste, peanut butter, and tahini until a thick paste forms. Gradually whisk in the coconut milk until smooth, then pour in the vegetable stock. Bring to a gentle simmer and let it cook for 10 minutes to meld flavors.
While the broth simmers, prepare the tofu. Heat 2 tbsp oil in a non-stick pan over medium-high heat. Crumble the smoked tofu directly into the pan. Fry for 5-7 minutes, stirring occasionally, until golden and crispy. Add the soy sauce, liquid smoke, and chili oil, stirring to coat. Cook for another minute, then set aside. Finally, add the ramen noodles directly to the simmering broth and cook according to package instructions, usually 3-4 minutes.
Serving Suggestions
Ladle the noodles and broth into deep bowls. Top generously with the crispy tofu crumbles. Add your garnishes: a drizzle of extra chili crisp, a sprinkle of toasted sesame seeds, and fresh coriander leaves. Place a lime wedge on the side of each bowl for a bright, acidic squeeze just before eating. For extra texture and nutrition, consider adding quick toppings like blanched bok choy, sweet corn, or a soft-boiled egg.
How-to Summary
In summary: 1) Sauté aromatics in oil and chili crisp. 2) Create a creamy base with miso, peanut butter, and tahini, then add coconut milk and stock. 3) Pan-fry crumbled smoked tofu with savory seasonings until crispy. 4) Cook ramen noodles directly in the broth. 5) Assemble bowls with noodles, broth, tofu, and fresh garnishes.
Frequently Asked Questions
Can I use a different protein? Absolutely. The tofu crumbles can be replaced with sautéed mushrooms, shredded chicken, or even cooked shrimp for a different twist.
My broth is too thick. How can I fix it? Simply thin it with a little extra vegetable stock or hot water until you reach your desired consistency. The tahini and peanut butter make it very rich.
Is there a substitute for tahini? Yes, you can use an additional tablespoon of smooth peanut butter or a splash of sesame oil for a similar nutty depth, though the texture will vary slightly.
How do I store leftovers? Store broth and noodles separately if possible, as the noodles will continue to absorb liquid. Reheat the broth gently on the stove, adding a splash of water if needed.
Can I make this gluten-free? Yes. Ensure your miso paste and soy sauce (or use tamari) are gluten-free, and use rice noodles or certified gluten-free ramen noodles.
Common Mistakes to Avoid
- Burning the Aromatics: Sauté the garlic, ginger, and spring onions on medium heat, not high, to prevent bitter burning.
- Clumpy Sauce: Whisk the miso, nut butters, and coconut milk vigorously to create a smooth emulsion before adding the stock.
- Soggy Tofu: Ensure your pan is hot before adding the tofu and avoid overcrowding to get it truly crispy, not steamed.
- Overcooked Noodles: Cook the noodles just until al dente in the broth, as they will soften further from residual heat.
Conclusion
This Creamy Peanut Miso Ramen is a testament to how deep, complex flavors can come together in just 20 minutes. The combination of savory miso, rich peanut butter, and crispy smoked tofu creates a uniquely satisfying and comforting bowl. It’s a versatile recipe that invites customization, making it a reliable staple for any busy weeknight. Give it a try—it’s guaranteed to become a favorite in your regular dinner rotation.