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Miso Peanut Ramen Bowls Recipe

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4.2 from 55 reviews

This Miso Peanut Ramen Bowl recipe combines crispy pan-fried tofu with a rich, creamy miso and peanut broth, accented with red curry paste and coconut milk. Topped with fresh cucumbers, cilantro, green onions, and a spicy chili crisp, this flavorful dish brings savory, nutty, and spicy elements together in a comforting bowl perfect for a quick and satisfying meal.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Tofu and Toppings

  • 1 block extra firm tofu (preferably high protein type)
  • 1 tablespoon olive oil
  • Finely sliced cucumbers, for garnish
  • Cilantro and/or green onion, for garnish
  • Chili crisp, for topping

Sauce and Broth

  • 1/4 cup teriyaki sauce (e.g., Bachan’s Japanese BBQ sauce)
  • 1 clove garlic, grated
  • 1 tablespoon red curry paste or roasted red chili paste
  • 1 tablespoon white miso paste
  • 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

Noodles

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

Instructions

  1. Prep Tofu: Press the tofu using paper towels to remove excess moisture. Then grate the tofu on a box grater using the 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 them for 10-15 minutes until they turn golden and develop a lightly crisp, chewy texture.
  3. Sauce Tofu: Add the teriyaki sauce and grated garlic to the tofu in the pan. Continue sautéing for another 5-10 minutes to allow the tofu to caramelize and soak up the sauce. Add additional teriyaki sauce (1-2 tablespoons) 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, soy sauce, and brown sugar. Heat and stir the mixture until it forms a thick paste. Then pour in the coconut milk and the prepared broth (water with bouillon or broth), whisking until smooth. Simmer for 5-10 minutes until the broth slightly thickens and becomes creamy.
  5. Cook Ramen: While the broth simmers, boil the ramen noodles in a separate pot for 3-4 minutes until just cooked. Drain the noodles and add them to the broth mixture. Simmer together for another 1-2 minutes to coat the noodles well. Add more broth if a soupier consistency is preferred.
  6. Serve: Divide the noodles and broth into serving bowls. Top each bowl with the caramelized tofu, fresh cucumber slices, cilantro or green onions, and a spoonful of chili crisp. Enjoy the medley of flavors and textures!

Notes

  • Pressing the tofu thoroughly helps achieve a better crispy texture when sautéed.
  • You can adjust the amount of peanut butter and red curry paste to taste for creaminess and spice level.
  • If you prefer a vegan version, use vegetable broth and ensure the teriyaki sauce is vegan.
  • Adding extra broth can turn the dish into a soupier ramen bowl.
  • Fresh herbs and chili crisp add brightness and a spicy kick that elevates the dish.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Japanese-inspired
  • Diet: Vegetarian

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