Miso Peanut Ramen Bowls

Name: Miso Peanut Ramen Bowls
Total time: 35 min
Yield: 4 servings
Ingredients: 400 g extra firm tofu; 15 ml olive oil; 60 ml teriyaki sauce; 1 ea garlic clove; 15 g red curry paste; 17 g white miso paste; 32 g peanut butter; 30 ml reduced sodium soy sauce; 14 g brown sugar; 360 ml chicken broth; 400 ml canned coconut milk; 170 g ramen noodles; 300 g cucumber; 2 ea green onions; 1 ea chili crisp

Recipe from Lindsay Ostrom · original post · full recipe on pinchofyum.com

A sweet and creamy savory broth ladled into bowls with noodles, crispy crumbled tofu, and fresh veg! These ramen bowls are SO GOOD.

Serves 4 35 min 20.6g protein

Dairy freeLegumesSoupAsian

Ingredients

extra firm tofu400 g
olive oil15 ml
teriyaki sauce60 ml
garlic clove — grated1 ea
red curry paste15 g
white miso paste17 g
peanut butter32 g
reduced sodium soy sauce30 ml
brown sugar14 g
chicken broth360 ml
canned coconut milk400 ml
ramen noodles170 g
cucumber — finely sliced

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Pescatarian
- 360 ml Vegetable broth instead of chicken broth
Whisk the vegetable broth in with the coconut milk as before; nothing else changes.
Vegetarian
- 360 ml Vegetable broth instead of chicken broth
- 15 g Vegan red curry paste instead of red curry paste
Whisk the vegetable broth in with the coconut milk as before; nothing else changes.
Vegan
- 360 ml Vegetable broth instead of chicken broth
- 15 g Vegan red curry paste instead of red curry paste
Whisk the vegetable broth in with the coconut milk as before; nothing else changes.
Gluten-free
Miso Peanut Rice Noodle Bowls
- 60 ml Gluten-free teriyaki sauce instead of teriyaki sauce
- 30 ml Tamari instead of reduced sodium soy sauce
- 360 ml Gluten-free chicken broth instead of chicken broth
- 170 g Rice noodles instead of ramen noodles
Cook the rice noodles to their packet time (usually 3 to 5 minutes), rinse briefly so they do not stick, then toss them through the sauce for the final minute.

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extra firm tofu · 400 g
olive oil · 15 ml
teriyaki sauce · 60 ml
garlic clove · 1 item
red curry paste · 15 g
white miso paste · 17 g
peanut butter · 32 g
reduced sodium soy sauce · 30 ml
brown sugar · 14 g
chicken broth · 360 ml
canned coconut milk · 400 ml
ramen noodles · 170 g
cucumber · 300 g
green onions · 2 items
chili crisp · 1 item

Method

Press the tofu with paper towels to remove some of the water. Grate the tofu on the medium/large holes of a box grater.
Heat the olive oil in a nonstick skillet over medium-high heat. Add the tofu shreds and sauté until golden and lightly crisped - usually 10-15 minutes to get a crispy, chewy texture.
Add the teriyaki sauce and grated garlic to the tofu. Sauté for another 5-10 minutes to caramelise further, adding 1-2 tablespoons more sauce as desired. Transfer to a separate bowl and wipe out the pan.
In the same pan, heat the curry paste, miso, peanut butter, soy sauce and brown sugar until worked into a thick paste. Add the coconut milk and broth and whisk until incorporated. Simmer for 5-10 minutes until slightly thickened and creamy.
Meanwhile, boil the ramen noodles in a separate pot for 3-4 minutes; drain and add to the sauce. Simmer 1-2 minutes until the noodles are well coated (add more broth if you want it more soupy).
Transfer the noodles to bowls and pour a scoop of the broth over the top. Top with the tofu, cucumber, herbs and chili crisp.