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This creamy peanut miso ramen has become my sanctuary on chilly evenings when comfort food is calling. The combination of nutty, umami flavors with silky coconut broth creates a restaurant-quality bowl that will transport you straight to your favorite ramen shop without leaving home.
I first created this recipe during a particularly harsh winter when I was craving something warming but couldn’t get to my favorite ramen spot. After experimenting with different flavor combinations, this version became an instant family favorite that even my picky eaters request regularly.
Ingredients
- Vegetable oil: Essential for creating the flavor base without burning your aromatics
- Chilli crisp: Adds texture and complex heat that regular chili oil cannot match
- Garlic and ginger: Form the aromatic foundation of authentic Asian flavors
- Turmeric: Brings subtle earthy notes and gorgeous golden color to the broth
- Lime: Brightens the rich broth with crucial acidity
- Spring onions: Provide layered flavor when used both in cooking and as garnish
- Miso paste: Delivers concentrated umami depth
- Smooth peanut butter: Creates silky richness and balances the savory elements
- Tahini: Adds nutty complexity and helps emulsify the broth
- Coconut milk: Provides luscious creaminess that balances the spice
- Vegetable stock: Forms the liquid base allowing all flavors to meld together
- Smoked tofu: Offers protein with a meaty texture that absorbs flavors beautifully
- Soy sauce: Brings additional umami and needed saltiness
- Liquid smoke: Enhances the meatiness of the tofu without actual meat
- Fresh coriander leaves: Add bright herbal notes to cut through richness
Step-by-Step Instructions
- Prepare Your Ingredients:
- Peel and finely grate the garlic and ginger to ensure they melt into the broth. Zest the lime before cutting into wedges to capture the aromatic oils. Slice spring onions on a diagonal, separating white parts for cooking and green parts for garnish. Drain tofu thoroughly by pressing between paper towels.
- Create The Aromatic Base:
- Heat vegetable oil and chilli crisp over medium heat until fragrant but not smoking. This temperature control ensures garlic does not burn. Add garlic, ginger, turmeric, lime zest and white spring onions, cooking for exactly 5 minutes until soft and aromatic. This slow cooking releases essential oils and builds your flavor foundation.
- Develop The Broth:
- Add miso paste, peanut butter and tahini, stirring continuously to prevent clumping. These ingredients need heat to fully dissolve and integrate. Once smooth, pour in coconut milk gradually while stirring to create a silky emulsion. This technique prevents separation later. Add vegetable stock and reduce heat to maintain a gentle simmer allowing flavors to marry without reducing too much.
- Create Tofu Crumbles:
- Heat oil in a separate pan until shimmering. Break tofu into small, irregular pieces rather than cutting for better texture and more surface area to crisp. Fry undisturbed for 2 minutes before stirring, then continue until golden all over, about 5 minutes total. Add soy sauce, liquid smoke and chilli oil at the end to season without making tofu soggy.
- Cook The Noodles:
- Increase broth temperature to a gentle boil before adding noodles directly to the pot. This one pot approach allows noodles to absorb broth flavors while cooking. Ensure noodles remain fully submerged and stir occasionally to prevent sticking. Cook just until al dente as they will continue softening in the hot broth when served.
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The combination of miso and peanut butter might sound unusual but creates a magical depth that keeps everyone guessing what makes this ramen so addictive. My daughter initially turned her nose up at the idea but now requests it weekly and even learned to make it herself as her first serious cooking project.
Make Ahead Options
The broth base without noodles can be prepared up to three days ahead and stored in the refrigerator. This actually improves flavor as ingredients have time to meld. When ready to serve, simply reheat gently on the stove and cook fresh noodles directly in the broth. Tofu crumbles can also be made ahead and stored separately in an airtight container then reheated in a dry skillet to restore crispness.
Ingredient Substitutions
For a nut-free version replace peanut butter with sunflower seed butter and increase miso by one tablespoon. Unable to find liquid smoke? Add a teaspoon of smoked paprika to the tofu instead. The recipe works beautifully with any noodles from traditional ramen to rice noodles for gluten free diets. For added protein edamame or soft boiled eggs make excellent additions without compromising the flavor profile.
Serving Traditions
In traditional ramen culture each component is considered carefully for texture and temperature. Serve immediately after assembly to preserve the perfect noodle texture. Provide both spoons and chopsticks allowing diners to enjoy noodles and broth together. The lime wedge should be squeezed just before eating to maintain brightness without cooking the citrus flavor in the hot broth.
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Transform your weeknight dinners with this effortless, comforting ramen recipe that everyone will love.
Frequently Asked Questions
- → Can I make this dish vegan?
This dish is already fully vegan! It uses plant-based ingredients throughout, with tofu providing protein and coconut milk creating the creamy texture.
- → What can I substitute for liquid smoke?
If you don't have liquid smoke, you can substitute with a dash of smoked paprika, a small amount of chipotle in adobo sauce, or simply increase the amount of smoked tofu in the recipe.
- → How spicy is this dish?
The spice level is moderate and customizable. The recipe includes chili crisp and chili oil, but you can adjust quantities to your preference. For a milder version, reduce or omit these ingredients. For extra heat, add more as a garnish.
- → Can I prepare components ahead of time?
Yes! The broth can be made a day ahead and refrigerated. The tofu crumbles can also be prepared in advance and reheated. Just cook the noodles fresh when ready to serve for best texture.
- → What type of miso paste works best?
White or yellow miso paste works beautifully in this dish for a balanced flavor. Red miso can be used for a stronger, more intense umami flavor, but start with a slightly smaller quantity as it's more potent.
- → Can I use other noodles besides ramen?
Absolutely! While ramen noodles are traditional, you can substitute with rice noodles, udon, soba, or even regular spaghetti in a pinch. Cooking times may vary based on your noodle choice.