Miso Peanut Ramen Bowls
, Serves 4
Creamy coconut-miso broth with peanut butter and curry paste, ladled over ramen and crispy teriyaki tofu shreds.
| 1 block extra firm tofu | Press, grate & crisp tofu 10-15 min | Add teriyaki & garlic, sauté 5-10 min | Bowl up, top with tofu & garnishes | ||
| 1 tablespoon olive oil | |||||
| 60 ml teriyaki sauce | |||||
| 1 clove garlic, grated | |||||
| 1 tablespoon red curry paste or roasted red chili paste | Cook paste, miso, PB, soy, sugar | Whisk in broth & coconut milk | Simmer 5-10 min until creamy | Toss noodles in sauce 1-2 min | |
| 1 tablespoon white miso | |||||
| 1-2 tablespoons peanut butter | |||||
| 2 tablespoons reduced sodium soy sauce | |||||
| 1 tablespoon brown sugar | |||||
| 360 ml water | |||||
| 1 1/2 teaspoons Better Than Bouillon roasted chicken or vegetable base | |||||
| 1 (14-ounce / 400 ml) can full fat coconut milk | |||||
| 170 g uncooked ramen noodles | Boil ramen 3-4 min, drain | ||||
| Finely sliced cucumbers | |||||
| Cilantro and/or green onion | |||||
| Chili crisp |
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