Description

This Miso Peanut Ramen Bowl features crispy, caramelized tofu paired with a rich, creamy broth made from miso, peanut butter, and coconut milk. The dish is vibrant with flavors from red curry paste, soy sauce, and brown sugar, topped with fresh cucumbers, cilantro, green onions, and a spicy chili crisp for a satisfying and hearty meal perfect for ramen lovers seeking a unique twist.

Ingredients

Scale

Tofu and Toppings

1 block extra firm tofu (preferably high protein)
1 tablespoon olive oil
1/4 cup teriyaki sauce (e.g., Bachan’s Japanese BBQ sauce)
1 clove garlic, grated
Finely sliced cucumbers
Cilantro and/or green onion, for garnish
Chili crisp, for topping

Broth and Noodles

1 tablespoon red curry paste or roasted red chili paste
1 tablespoon white miso paste
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 substitute with 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, just the noodles)

Instructions

Prep Tofu: Press the block of extra firm tofu between paper towels to remove excess water, then grate the tofu on a box grater using medium to large holes to create shredded tofu.
Crisp Tofu: Heat olive oil in a nonstick skillet over medium-high heat. Add the shredded tofu and sauté for 10-15 minutes, stirring occasionally, until golden and lightly crisped with a chewy texture.
Sauce Tofu: Add teriyaki sauce and grated garlic to the tofu in the skillet. Continue to sauté for another 5-10 minutes, allowing the tofu to caramelize further and absorb the sauce, adding more sauce if desired. Transfer the tofu to a bowl and wipe out the pan.
Make Ramen Broth: In the same pan, combine red curry paste, white miso, peanut butter, soy sauce, and brown sugar. Heat and stir until it forms a thick paste. Slowly whisk in the coconut milk and broth (or water and bouillon), then simmer the mixture for 5-10 minutes until slightly thickened and creamy.
Cook Ramen: In a separate pot, boil the ramen noodles for 3-4 minutes until tender. Drain well and add the noodles to the simmering broth. Simmer together for 1-2 minutes so the noodles soak up the flavors. Add extra broth if a soupier consistency is preferred.
Serve: Divide the noodles into bowls and ladle some broth over the top. Top each bowl with the caramelized tofu, fresh cucumber slices, cilantro or green onion, and a spoonful of chili crisp. Enjoy this flavorful and comforting ramen bowl!

Notes

Pressing the tofu well is important to achieve a crisp texture.
Adjust the amount of peanut butter to your taste preference for creaminess and nuttiness.
For a vegetarian version, use vegetable broth and ensure the soy sauce is vegetarian-friendly.
Substitute toppings like sliced mushrooms or spinach for added veggies.
Chili crisp can be omitted or adjusted according to heat tolerance.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Japanese-inspired

Keywords: miso ramen, peanut ramen, tofu ramen, creamy ramen broth, easy ramen recipe, vegetarian ramen, miso peanut noodles, peanut butter ramen