Miso Peanut Ramen Bowls
A sweet and creamy savory broth ladled into bowls with noodles, crispy crumbled tofu, and fresh veg! These ramen bowls are SO GOOD.
Ingredients
- 1block extra firm tofu (i like the high protein tofu from trader joe’s, but any firm tofu will work)
- 1 tablespoonolive oil
- ¼ cupteriyaki (i use bachan’s japanese bbq sauce)
- 1 clovegarlic, grated
- 1 tablespoonred curry paste or roasted red chili paste
- 1 tablespoonwhite miso
- 1 tablespoonspeanut butter (just a little plop)
- 2 tablespoonsreduced sodium soy sauce
- 1 tablespoonbrown sugar
- 1 ½ cupswater + 1 1/2 teaspoons better than bouillon roasted chicken or vegetable base (sub 1 1/2 cups chicken or vegetable broth)
- 1can full fat coconut milk
- 6 ouncesuncooked ramen noodles (two 3-ounce packets, just the noodles)
- finely sliced cucumbers
- cilantro and/or green onion
- chili crisp
Directions
- 1
Press tofu with paper towels to remove some of the water. Grate tofu on a box grater, on medium / large holes.
- 2
Heat olive oil in a nonstick skillet over medium-high heat. Add the tofu shreds; saute until golden and lightly crisped (it usually takes me 10-15 minutes to really get it to have some crispy / chewy texture).
- 3
Add the teriyaki sauce and grated garlic to the “thirsty” tofu. Sauté for another 5-10 minutes to caramelize further. Add 1-2 tablespoons more sauce as desired. Transfer to a separate bowl and wipe out the pan.
- 4
In the same pan, heat the curry paste, miso, peanut butter, soy sauce, and brown sugar until it’s worked into a thick paste. Add the coconut milk and broth, and whisk until incorporated. Simmer for 5-10 minutes until slightly thickened and creamy.
- 5
Meanwhile, boil ramen in a separate pot for 3-4 minutes; drain, and add to sauce. Simmer 1-2 minutes until the noodles are well-coated (and add more broth if you want it to be more soupy).
- 6
Transfer noodles into in bowls, and pour a scoop of the broth over the top. Top with the tofu, herbs, and chili crisp on top. She’s so yummy!