Peanut Butter Miso Ramen
Ingredients
Broth & 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
- 6 spring onions, finely sliced (white and green parts separated)
- 2 tbsp miso paste
- 3 tbsp smooth peanut butter
- 3 tbsp tahini
- 400 ml coconut milk
- 1.5 L vegetable stock
- Salt and pepper, to taste
- 4 packs ramen noodles
Tofu crumble
- 1 block tofu, crumbled
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tsp chili oil
Garnish
- Chili crisp
- Toasted sesame seeds
- Fresh coriander
Preparation
Grate garlic and ginger, zest lime, and crumble tofu.
Heat oil and chili crisp in a pot over medium heat. Add garlic, ginger, turmeric, lime zest, and white spring onion parts. Sauté until fragrant. Stir in miso, peanut butter, and tahini until smooth. Add coconut milk, mix well, then pour in vegetable stock. Simmer on low.
Preheat oven to 200°C (400°F). Toss tofu with oil, soy sauce, and chili oil. Spread on a baking tray and bake for 20–25 minutes, flipping halfway, until crispy.
Boil ramen according to package instructions, then drain.
Divide noodles into bowls, pour over the broth, and top with tofu crumble.
Sprinkle with sesame seeds, green spring onion tops, coriander, and extra chili crisp.
