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Miso Peanut Ramen Bowls Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/miso-peanut-ramen-bowls-recipe/