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Miso Peanut Ramen Bowls Recipe

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4.1 from 65 reviews

This Miso Peanut Ramen Bowl recipe features crispy tofu sautéed in teriyaki sauce paired with a creamy, flavorful broth made from miso, peanut butter, red curry paste, and coconut milk. Served over tender ramen noodles and topped with fresh cucumbers, cilantro, green onions, and a spicy chili crisp, this dish is a comforting, protein-packed meal perfect for a satisfying weeknight dinner.

Ingredients

Tofu

  • 1 block extra firm tofu (high protein tofu preferred)
  • 1 tablespoon olive oil
  • 1/4 cup teriyaki sauce (Bachan’s Japanese BBQ sauce recommended)
  • 1 clove garlic, grated

Broth & Seasoning

  • 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 substitute 1 1/2 cups chicken or vegetable broth)
  • 1 (14-ounce) can full fat coconut milk

Main

  • 6 ounces uncooked ramen noodles (two 3-ounce packets, just the noodles)

Garnishes

  • 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 block on a box grater using medium to large holes to create tofu shreds.
  2. Crisp Tofu: Heat olive oil in a nonstick skillet over medium-high heat. Add the grated tofu and sauté for 10-15 minutes, stirring occasionally, until the tofu becomes golden and develops a slightly crispy, chewy texture.
  3. Sauce Tofu: Add teriyaki sauce and grated garlic to the tofu in the skillet. Continue sautéing for another 5-10 minutes to allow the sauce to caramelize and coat the tofu well. Add additional teriyaki sauce if desired for flavor. Transfer the tofu mixture to a bowl and wipe out the pan.
  4. Make Ramen Broth: In the same skillet, combine red curry paste, white miso, peanut butter, soy sauce, and brown sugar. Heat gently and stir until a thick paste forms. Then whisk in the coconut milk and chicken or vegetable broth. Let the mixture simmer for 5-10 minutes until it thickens slightly and becomes creamy.
  5. Cook Ramen Noodles: While the broth simmers, boil the ramen noodles in a separate pot for 3-4 minutes until tender. Drain the noodles and add them to the simmering broth. Let them cook together for 1-2 minutes so the noodles absorb the flavors and get well coated. Add more broth if you prefer a soupier consistency.
  6. Serve: Divide the noodles and broth into bowls. Top each serving with the caramelized tofu, finely sliced cucumbers, cilantro, green onions, and a spoonful of chili crisp. Serve immediately and enjoy the rich, savory flavors.

Notes

  • Pressing tofu is essential to remove excess moisture and help achieve a crispy texture when sautéed.
  • Adjust the amount of peanut butter and red curry paste based on your preferred level of creaminess and spice.
  • Using full fat coconut milk adds richness and creaminess to the broth; light coconut milk can be used but the broth will be less creamy.
  • For a vegetarian or vegan option, use vegetable broth and ensure the teriyaki sauce is vegan.
  • Chili crisp adds a spicy crunch—use more or less depending on your heat tolerance.

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