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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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