Miso Peanut Ramen Bowls
By Lindsay Ostrom · pinchofyum.com
40 min4
Crispy grated tofu and creamy miso-peanut broth with ramen noodles, topped with fresh herbs and chili crisp.
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| prepPress tofu with paper towels to remove excess water | ||||||
| 1 block extra firm tofu | Grate tofu on medium/large holes | Sauté tofu in oil, 10–15 min until golden & crispy | Add teriyaki & garlic, sauté 5–10 min to caramelize | Transfer tofu to bowl; wipe pan clean | Divide noodles into bowls, top with tofu, herbs & chili crisp | |
| 1 tablespoon olive oil | ||||||
| 1/4 cup teriyaki sauce | ||||||
| 1 clove garlic, grated | ||||||
| 1 tablespoon red curry paste or roasted red chili paste | Heat curry paste, miso, peanut butter, soy sauce & sugar into paste | Add coconut milk & broth, whisk until smooth | Simmer broth 5–10 min until slightly thickened | Boil ramen 3–4 min, drain & add to broth | Simmer noodles 1–2 min until well-coated | |
| 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 (or 360 ml chicken or vegetable broth) | ||||||
| 1 (14-ounce / 400 ml) can full fat coconut milk | ||||||
| 170 g uncooked ramen noodles | ||||||
| Finely sliced cucumbers | ||||||
| Cilantro and/or green onion | ||||||
| Chili crisp | ||||||
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