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Creamy Peanut Miso Ramen
Mains
Time to give ramen the grown-up treatment. Coconut milk, peanut butter, and tahini make a creamy broth that perfectly complements the crunchy tofu that tops it.
Servings: 4
Time: 20 mins
Ingredients
Broth
- 1 tbsp vegetable oil
- 1 tbsp chili crisp
- 4 cloves garlic, chopped
- 2 inches fresh ginger, grated
- 1 tsp turmeric
- 2 limes, quartered and zested
- 6 spring onions, finely sliced with green and white separated
- 2 tbsp miso paste
- 3 tbsp peanut butter
- 3 tbsp tahini
- 1 can (13 oz) coconut milk
- 6 cups vegetable stock
- 2 tbsp ponzu
- salt and pepper to taste
- 4 packs of ramen noodles
Tofu
- 2 tbsp vegetable oil
- 1 block tofu
- 1 tbsp soy sauce
- 2 tbsp ponzu sauce
- 1 tsp chili oil
- chili crisp
- toasted sesame seeds
- fresh coriander leaves
Process
-
Add vegetable oil and chili crisp to a pan over medium heat. Add garlic, ginger, turmeric, lime zest, and white spring onions to the pan; fry for five minutes.
-
Add the miso, peanut butter, tahini, ponzu, and coconut milk and bring to a low simmer.
-
Add the vegetable stock; reduce heat and simmer.
-
To prepare the tofu: Add vegetable oil to pan over medium-high heat. Break the tofu into small pieces, and fry them until crispy. Add soy sauce, ponzu and chili oil to the pan and stir to coat. Broil for extra crispiness. Set aside.
-
For noodles: Turn up the heat of the broth until boiling. Add the ramen noodles (remember to save or discard any flavor packets), and cook in the broth for about 3-4 minutes. Transfer noodles to serving bowls with tongs, and add soup with ladle. Drizzle with chili oil, green onion, coriander leaves, and sesame seeds. Top with tofu and lime wedges.
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