Miso Peanut Ramen Bowls
This one is pure comfort in a bowl. A sweet, creamy, and savory miso-peanut broth poured over noodles, crispy (or crumbled!) protein, and fresh veggies—it’s the kind of cozy meal that makes winter nights better.
I used ground pork instead of tofu and swapped in Hoisin sauce for teriyaki, and it turned out incredible. The broth is rich and flavorful, the noodles soak it all up beautifully, and the chili crisp on top adds the perfect little kick.
SO good. You’ll definitely want seconds.
Ingredients
Crispy Tofu Bits:
- 1 block extra firm tofu (I used ground pork instead of tofu)
- 1 tablespoon olive oil
- 1/4 cup teriyaki (I used Hoisin sauce)
- 1 clove garlic, grated
Miso Peanut Ramen:
- 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 (sub 1 1/2 cups chicken or vegetable broth, but the Bouillon base makes for amazing flavor)
- 1 (14-ounce) can full fat coconut milk
- 6 ounces uncooked ramen noodles (two 3-ounce packets, just the noodles)
Toppings:
- Finely sliced cucumbers
- Cilantro and/or green onion
- Chili crisp
Instructions
- Prep Tofu: Press tofu with paper towels to remove some of the water. Grate tofu on a box grater, on medium / large holes.
- Crisp Tofu: 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).
- Sauce Tofu: 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.
- Make Ramen Broth: 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.
- Ramen: 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).
- Serve: 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.
