Miso Peanut Ramen Bowls Recipe

Introduction

This Miso Peanut Ramen Bowl combines creamy, savory broth with crispy tofu and bold Asian flavors. It’s a comforting and satisfying dish perfect for a cozy night in. The unique blend of miso, peanut butter, and red curry paste creates a rich, flavorful broth that perfectly coats the noodles.

Ingredients

• 1 block extra firm tofu
• 1 tablespoon olive oil
• 1/4 cup teriyaki sauce (Bachan’s Japanese BBQ sauce recommended)
• 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 broth)
• 1 (14-ounce) can full fat coconut milk
• 6 ounces uncooked ramen noodles (two 3-ounce packets, just noodles)
• Finely sliced cucumbers
• Cilantro and/or green onion
• Chili crisp

Instructions

1. Step 1: Press the tofu with paper towels to remove excess water. Grate the tofu using a box grater on medium to large holes.
2. Step 2: Heat olive oil in a nonstick skillet over medium-high heat. Add the grated tofu and sauté until golden and lightly crisped, about 10-15 minutes, to develop a chewy texture.
3. Step 3: Add teriyaki sauce and grated garlic to the tofu. Sauté for another 5-10 minutes to caramelize further, adding more sauce if desired. Transfer tofu to a bowl and wipe out the pan.
4. Step 4: In the same pan, heat red curry paste, miso, peanut butter, soy sauce, and brown sugar, stirring until combined into a thick paste.
5. Step 5: Add coconut milk and broth to the paste. Whisk well and simmer for 5-10 minutes until the broth thickens slightly and becomes creamy.
6. Step 6: Meanwhile, boil the ramen noodles in a separate pot for 3-4 minutes. Drain and add the noodles to the broth. Simmer for 1-2 minutes to coat, adding more broth if you prefer it soupier.
7. Step 7: Divide noodles and broth into bowls. Top with crispy tofu, sliced cucumbers, cilantro or green onion, and a spoonful of chili crisp. Serve immediately.

Tips & Variations

• Pressing tofu well is key to achieving a crispy texture—use a heavy object and wait at least 15 minutes.
• Substitute peanut butter with almond butter for a different nutty flavor.
• Add a soft boiled egg on top for added protein and richness.
• Use vegetable broth for a vegan version; ensure the teriyaki sauce is also vegan.
• Adjust chili crisp amount based on your spice preference.

Storage

Store leftover broth and tofu separately in airtight containers in the refrigerator for up to 3 days. Keep noodles separate if possible to avoid sogginess. Reheat the broth and tofu gently on the stove, then add freshly cooked noodles if desired for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of tofu?

Yes, firm or extra firm tofu works best because it holds its shape and crisps up nicely. Silken tofu is not recommended as it won’t crisp and may fall apart.

Is this recipe spicy?

The dish has a mild to moderate heat from the red curry paste and chili crisp, but you can adjust the spice level by using less curry paste or chili crisp according to your taste.

Miso Peanut Ramen Bowls Recipe

Print Recipe

★★★★★

4.8 from 85 reviews

Miso Peanut Ramen Bowls combine crispy, caramelized tofu with a creamy, flavorful broth made from miso, peanut butter, and coconut milk. This comforting dish is topped with fresh cucumbers, herbs, and spicy chili crisp for a perfect balance of savory, sweet, and spicy flavors. Ideal for a cozy meal, it brings Asian-inspired taste with easy stovetop preparation.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 2–3 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tofu

• 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

Broth and Sauce

• 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

Ramen and Garnishes

• 6 ounces uncooked ramen noodles (two 3-ounce packets, just the noodles)
• Finely sliced cucumbers
• Cilantro and/or green onion
• Chili crisp

Instructions

1. Prep Tofu: Press the tofu with paper towels to remove excess water. Then grate the tofu using a box grater on medium to large holes to create shreds.
2. Crisp Tofu: Heat olive oil in a nonstick skillet over medium-high heat. Add the tofu shreds and sauté for 10-15 minutes until browned and crisped, developing a chewy texture.
3. Sauce Tofu: Add the teriyaki sauce and grated garlic to the tofu. Continue sautéing for another 5-10 minutes to caramelize the mixture. Add additional teriyaki sauce if desired. Transfer the tofu to a bowl and wipe out the pan.
4. Make Ramen Broth: In the same pan, combine red curry paste, white miso, peanut butter, soy sauce, and brown sugar. Heat and stir until a thick paste forms. Pour in the coconut milk and broth, whisk thoroughly to incorporate, then simmer for 5-10 minutes until slightly thickened and creamy.
5. Cook Ramen: While the broth simmers, boil the ramen noodles in a separate pot for 3-4 minutes. Drain the noodles and add them to the broth. Simmer for an additional 1-2 minutes until noodles are coated with sauce. Add more broth if a soupier consistency is preferred.
6. Serve: Transfer the noodles into bowls, ladle some broth over the top, then add the caramelized tofu. Garnish with finely sliced cucumbers, cilantro and/or green onions, and a drizzle of chili crisp. Enjoy this flavorful, comforting bowl.

Notes

• Pressing and grating the tofu creates a crispy, chewy texture that contrasts nicely with the creamy broth.
• The amount of teriyaki sauce can be adjusted to taste during caramelization.
• Use roasted red chili paste for a smoky heat or red curry paste for a slightly different spice profile.
• For a vegetarian or vegan version, use vegetable broth and ensure soy sauce and chili crisp are vegan-friendly.
• Adding more broth creates a soupier ramen, while less broth results in a more saucy bowl.
• Chili crisp adds heat and texture but can be omitted or reduced for less spice.

Keywords: miso peanut ramen, tofu ramen, creamy ramen, easy ramen recipe, vegetarian ramen, Asian noodle bowl, chili crisp ramen