Miso Peanut Ramen Bowls Recipe

Introduction

This Miso Peanut Ramen Bowl is a comforting and flavorful dish that combines crispy tofu, rich miso peanut broth, and tender ramen noodles. Easy to prepare and packed with umami, it’s perfect for a satisfying weeknight meal.

Ingredients

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

Instructions

1. Step 1: Press the tofu with paper towels to remove excess water. Grate the tofu using the medium or large holes of a box grater.
2. Step 2: Heat olive oil in a nonstick skillet over medium-high heat. Add the tofu shreds and sauté for 10–15 minutes, stirring occasionally, until they become golden and crispy.
3. Step 3: Add teriyaki sauce and grated garlic to the tofu. Continue sautéing for another 5–10 minutes to let the sauce caramelize. Add more teriyaki as desired. Transfer tofu to a bowl and wipe out the pan.
4. Step 4: In the same pan, combine curry paste, miso, peanut butter, soy sauce, and brown sugar. Cook over medium heat, stirring until it forms a thick paste.
5. Step 5: Add coconut milk and broth, whisking to incorporate. Simmer for 5–10 minutes until the broth is slightly thickened and creamy.
6. Step 6: While the broth simmers, boil ramen noodles in a separate pot for 3–4 minutes. Drain the noodles and add them to the broth. Simmer for 1–2 minutes to coat noodles well. Add more broth if you prefer it soupier.
7. Step 7: Divide noodles into bowls, ladle broth over them, then top with the crispy tofu, sliced cucumbers, cilantro or green onion, and a spoonful of chili crisp. Serve immediately.

Tips & Variations

• For a vegan version, use vegetable broth and ensure your peanut butter contains no animal products.
• If you prefer less spice, reduce the amount of red curry paste or chili crisp.
• Swap tofu with cooked chicken or shrimp for a different protein option.
• Adding a soft boiled egg on top boosts richness and presentation.
• Press tofu longer for even crispier texture before grating.

Storage

Store leftover broth and tofu separately in airtight containers in the refrigerator for up to 3 days. Keep cooked noodles stored separately if possible to avoid sogginess. Reheat broth and tofu gently on the stove and add noodles just before serving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this recipe?

Yes, you can substitute ramen noodles with udon, soba, or even rice noodles. Adjust cooking times accordingly to ensure noodles are tender but not overcooked.

How do I make this recipe gluten-free?

Use gluten-free soy sauce (tamari) and check that your miso and curry paste are gluten-free. Also, use gluten-free noodles to keep the dish safe for a gluten-free diet.

Miso Peanut Ramen Bowls Recipe

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★★★★★

4.6 from 114 reviews

• Author: Harry
• Total Time: 40 minutes
• Yield: 2–3 servings 1x
• Diet: Vegetarian

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Description

This Miso Peanut Ramen Bowl recipe features crispy tofu combined with a rich, creamy miso and peanut butter broth, infused with red curry and coconut milk, served over perfectly cooked ramen noodles. Garnished with fresh cucumbers, cilantro, green onions, and a spicy chili crisp, this dish offers vibrant flavors and a satisfying texture contrast, making it a delicious and comforting meal suitable for vegetarian diets.

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Ingredients

Scale 1x2x3x

Tofu

• 1 block extra firm tofu (preferably high protein)
• 1 tablespoon olive oil
• 1/4 cup teriyaki sauce (Bachan’s Japanese BBQ sauce recommended)
• 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, noodles only)
• Finely sliced cucumbers
• Cilantro and/or green onion, for garnish
• Chili crisp, for topping

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Instructions

1. Prep Tofu: Press the tofu block with paper towels to remove excess water. Then grate the tofu using the medium to large holes of a box grater to create shredded tofu.
2. Crisp Tofu: Heat olive oil in a nonstick skillet over medium-high heat. Add the shredded tofu and sauté for 10-15 minutes, stirring occasionally, until the tofu becomes golden brown and develops a lightly crisp and chewy texture.
3. Sauce Tofu: Add the teriyaki sauce and grated garlic to the skillet with the tofu. Continue sautéing for another 5-10 minutes to allow the tofu to caramelize further, adding an additional 1-2 tablespoons of teriyaki sauce if desired. Once done, transfer the tofu to a separate bowl and wipe out the pan.
4. Make Ramen Broth: In the same pan, combine the red curry paste, white miso, peanut butter, reduced sodium soy sauce, and brown sugar. Heat and stir until the mixture forms a thick paste. Slowly whisk in the coconut milk and broth or water with bouillon until fully incorporated. Simmer the broth for 5-10 minutes until it thickens slightly and becomes creamy.
5. Cook Ramen: While the broth simmers, boil the ramen noodles in a separate pot for 3-4 minutes until cooked through. Drain the noodles and add them to the simmering broth. Cook for an additional 1-2 minutes to allow the noodles to absorb the flavors and become well-coated, adding more broth if you prefer a soupier consistency.
6. Serve: Divide the noodles and broth evenly into bowls. Top each bowl with the caramelized tofu, sliced cucumbers, fresh cilantro or green onions, and a spoonful of chili crisp for added heat and flavor. Enjoy immediately.

Notes

• Pressing the tofu well is key to achieving a crispy texture.
• You can adjust the amount of peanut butter to your taste; start with one tablespoon and add more if desired.
• If you want a vegan option, substitute the chicken base with vegetable broth and use vegan-friendly soy sauce.
• Add extra chili crisp or fresh chili slices for more spice.
• The broth thickens as it simmers; adjust with extra broth or water if needed.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese-inspired

Keywords: Miso Peanut Ramen, Tofu Ramen, Vegetarian Ramen, Japanese Ramen Bowl, Coconut Curry Ramen