Dinner

Miso Peanut Ramen Bowls Recipe

Bylina Carter January 29, 2026January 29, 2026

Introduction

This Miso Peanut Ramen Bowl is a comforting and flavorful twist on traditional ramen. Tofu is crisped to perfection and combined with a rich, creamy broth that’s infused with miso, peanut butter, and red curry paste. It’s an easy, satisfying meal that’s perfect for any day of the week.

The image shows a bowl of ramen with several layers of food. The bottom layer has creamy orange broth with a smooth texture. On top, there are curly noodles soaking in the broth, which have a light yellow color. Scattered around the noodles are green chopped scallions and dark green leafy herbs. On one side, there are slices of fresh cucumber with a light green color and sprinkled sesame seeds. There are small chunks of crispy brown meat or tofu with a slightly shiny texture placed on top of the noodles near the center. A silver spoon with a white handle rests inside the bowl, partially submerged in the broth. The bowl is white and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 block extra firm tofu
1 tablespoon olive oil

1/4 cup teriyaki sauce (such as Bachan’s Japanese BBQ sauce)
1 clove garlic, grated

1 tablespoon red curry paste or roasted red chili paste
1 tablespoon white miso

1-2 tablespoons peanut butter
2 tablespoons reduced sodium soy sauce
1 tablespoon brown sugar

1 1/2 cups water + 1 1/2 teaspoons Better Than Bouillon roasted chicken or vegetable base (or 1 1/2 cups chicken or vegetable broth)
1 (14-ounce) can full fat coconut milk
6 ounces uncooked ramen noodles (two 3-ounce packets, noodles only)

Finely sliced cucumbers (for topping)
Cilantro and/or green onion (for topping)
Chili crisp (for topping)

Instructions

Step 1: Press the tofu with paper towels to remove excess moisture. Then grate the tofu on medium or large holes of a box grater.
Step 2: Heat olive oil in a nonstick skillet over medium-high heat. Add the grated tofu and sauté for 10-15 minutes until it becomes golden and lightly crisped with a chewy texture.
Step 3: Add the teriyaki sauce and grated garlic to the tofu. Continue to sauté for another 5-10 minutes to further caramelize the tofu. Add more teriyaki sauce if desired. Once done, transfer tofu to a bowl and wipe out the pan.

Step 4: In the same pan, combine red curry paste, miso, peanut butter, soy sauce, and brown sugar. Heat and stir to form a thick paste.
Step 5: Add the coconut milk and broth to the paste. Whisk until smooth, then simmer for 5-10 minutes until slightly thickened and creamy.
Step 6: Meanwhile, cook the ramen noodles in boiling water for 3-4 minutes. Drain and add the noodles to the broth. Simmer for 1-2 minutes to coat the noodles well. Add more broth if you prefer it soupier.

Step 7: Serve the noodles in bowls, ladle broth over them, and top with the caramelized tofu, sliced cucumbers, cilantro or green onions, and a spoonful of chili crisp. Enjoy!

Tips & Variations

Pressing the tofu well before grating helps achieve a crispier texture when sautéing.
For a vegan version, use vegetable broth and a vegan teriyaki sauce.

Add a soft-boiled egg on top for extra richness and protein.
Adjust the amount of red curry paste or chili crisp to control the spice level.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce if it has thickened.

How to Serve

A bowl of creamy light brown soup with noodles submerged in the broth forms the base layer, topped with a generous amount of dark brown crispy crumbled pieces sprinkled with chopped peanuts and sesame seeds in the center. To one side, thin green cucumber strips are neatly arranged, sprinkled with fresh chopped green herbs and sesame seeds, while chopped green scallions and cilantro are scattered around the edges, adding fresh green colors. Drops of red chili oil dot the surface, adding vibrant red contrasts on top of the soup. A woman's hand holds the bowl from the right side against a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different noodles?

Yes, you can substitute ramen noodles with udon, soba, or even rice noodles, adjusting cooking times accordingly.

How do I make the tofu crispy without grating?

You can cut the tofu into cubes and press them well before pan-frying on medium-high heat until golden and crispy on all sides. This will give a different texture but still delicious results.