A sweet and creamy savory broth ladled into bowls with noodles, crispy crumbled tofu, and fresh veg! These ramen bowls are SO GOOD.
Miso Peanut Ramen Bowls
Okay, First Of All.
FIRST OF ALL. (!!) These ramen bowls are my favorite thing I’ve made in recent memory.
Things to know:
- The miso peanut ramen in and of itself is just divine. Savory, a tiny bit sweet, creamy, and deeply comforting. I’m often parked out just right over the skillet, spooning the sauce / broth / noodles directly into my mouth.
- But ALSO. The tofu crumbles on top of these beautiful ramen bowls might be my new favorite tofu?! I’ve been making the tofu crumbles on their own and eating them on rice bowls because it’s so darn easy – and so delicious.
The whole combination of slippery, silky noodles and the chewy tofu and crunchy bits of fresh veg – omg it’s a little bit of joyful everythingness.
Shockingly, my kids really enjoyed it – we kept theirs really simple with just bowls of the creamy noodles + tofu on top (served in paper bowls, in the basement, because kitchen remodel). They especially loved the tofu – girls after my own heart.
I could eat a bowl of this daily. I think you’re going to love it.
Watch How To Make These Ramen Bowls
Miso Peanut Ramen Bowls
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A sweet and creamy savory broth ladled into bowls with noodles, crispy crumbled tofu, and fresh veg! These ramen bowls are SO GOOD.
Ingredients
Units
Scale
Crispy Tofu Bits:
- 1 block extra firm tofu (I like the high protein tofu from Trader Joe’s, but any firm tofu will work)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 cup teriyaki (I use Bachan’s Japanese BBQ sauce)
- 1 clove garlic, grated
Miso Peanut Ramen:
- 1 tablespoon red curry paste or roasted red chili paste
- 1 tablespoon white miso
- 1–2 tablespoons peanut butter (just a little plop)
- 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 (sub 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, just the noodles)
Toppings:
- Finely sliced cucumbers
- Cilantro and/or green onion
- Chili crisp
Instructions
- Prep Tofu: Press tofu with paper towels to remove some of the water. Grate tofu on a box grater, on medium / large holes.
- Crisp Tofu: Heat olive oil in a nonstick skillet over medium-high heat. Add the tofu shreds and salt; saute until golden and lightly crisped (it usually takes me 10-15 minutes to really get it to have some crispy / chewy texture).
- Sauce Tofu: Add the teriyaki sauce and grated garlic to the “thirsty” tofu. Sauté for another 5-10 minutes to caramelize further. Add 1-2 tablespoons more sauce as desired. Transfer to a separate bowl and wipe out the pan.
- Make Ramen Broth: In the same pan, heat the curry paste, miso, peanut butter, soy sauce, and brown sugar until it’s worked into a thick paste. Add the coconut milk and broth, and whisk until incorporated. Simmer for 5-10 minutes until slightly thickened and creamy.
- Ramen: Meanwhile, boil ramen in a separate pot for 3-4 minutes; drain, and add to sauce. Simmer 1-2 minutes until the noodles are well-coated (and add more broth if you want it to be more soupy).
- Serve: Transfer noodles into in bowls, and pour a scoop of the broth over the top. Top with the tofu, herbs, and chili crisp on top. She’s so yummy!
Notes
Ramen: You can use just about any type of noodles for this recipe. I’ve used regular ramen, brown rice ramen, rice noodles, etc. I suggest for 6-7 ounces of noodles for this amount of sauce. For the most consistent results I would boil the noodles separately until just cooked, then draining and folding into the sauce, to avoid things getting overly thick and sticky.
An Option: If you want to save yourself a pot to wash, you can add the ramen directly to the sauce and let it cook in there. But you’ll need 2 cups broth instead of 1.5 cups, to make sure there’s enough liquid to cook the noodles. This method does not work with rice ramen, only regular wheat-based ramen.
Better Than Bouillon: Using this broth base dissolved into water, instead of regular broth, has a HUGE impact on the flavor. It just tastes way better. Highly recommend using this for your broth if you have it / can find it! I keep a jar in my fridge at all times!
Other Proteins: This would also work with ground chicken instead of tofu.
Leftovers: The noodles will absorb some of the broth as it sits in the fridge, so you can add a little water to loosen it up after reheating if you want it saucier / brothier.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 2-4 (we typically get 3, or 2 adult + 2 small kids)
Keywords: peanut ramen, ramen recipe, coconut curry ramen, coconut ramen, easy ramen recipe, tofu ramen, vegetarian ramen
Three More Delightful Ramen Bowls
Filed Under: All Recipes Bowls Dairy-Free Dinner Fall Peanut Butter Recipes Soups Stovetop Tofu Vegetarian Winter
September 23, 2025
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
I have never tried tofu before as I’m always afraid I won’t like the taste or texture. But, this recipe may just get me to try it.. .
Hi ! Can’t wait to try this. Can you recommend a substitute for the peanut butter? TY!
You could use almond or cashew butter, or tahini!
This is wildly delicious. I had frozen ramen noodles from HMart and the whole thing was done in about 30 minutes. I’ll be making this weekly for the entirety of the fall and summer.
Had all of the ingredients for the broth and love me some miso so made this for lunch today since I’m coming down with a cold. Delicious! Can’t wait to make it again with all of the extras in the near future. I might sub ground turkey for tofu 😋
What kind of roasted red chili paste do you recommend?
Hi! We use Thai Kitchen, roasted red chili paste!
If I want to make this for someone else, what would be the best way to deliver it? Maybe with just enough broth to coat the noodles so they don’t get sticky and the rest on the side?
Which type of miso is used? I see there are liquid and powdered versions.
Hi! We use miso paste.
Where do you find white miso
Paste?
@kathy – do you have Trader Joe’s near you? They sell miso paste in a squeezy pack, kinda like the size of the applesauce kids throw in their lunch boxes.
Asian markets, but my local grocery stores also carry it.
I will definitely be trying the tofu crumble trick. I always freeze my tofu because I prefer the texture after. I wonder if it will still work or if I need to buy fresh to try it.? Looks very tasty
Any recommendations for substitutes on the coconut milk? Allergies…..
You could try it with regular cream or half and half!
If we sub ground chicken for the tofu, how many of ounces of ground chicken should we use?
I’d recommend 1/2 lb. We just cooked the whole pound and increased to 1/2 cup of sauce, but we could have done 1/2lb. We had way more left over than anything else.
8 ounces should be great!
When I saw the sneak peek of this on POY’s IG, I was waiting with bated breath until the recipe went up. I made it the same day and it was pure heaven. I am ecstatic that I know I have the leftovers in the fridge. I doctored mine with a jammy egg sprinkled with EBTB seasoning and some frizzled shiitakes but it would be perfection even without those add ons. I found I really had to add a lot of oil to get the tofu to crisp, maybe I should have added the teriyaki sauce sooner? Either way, pure deliciousness. 10/10.
Jammy egg, yum!!
I made this tonight and it was so cozy and yummy. My whole family devoured it, and it was super easy to make. I did stir fry some chicken and red bell peppers with some teriyaki and used that instead of tofu. Next time, I’m going to see how the noodles turn out if I just make them in the sauce and use a rotisserie chicken to make it even faster!
Thank you for this keeper.
Beautiful! I made mine with my kids and we all enjoyed it (our first tofu recipe together too). Perfect mix of creamy spicy salty and sweet. And the textures made it a win. Thank you!
Yay!
I made this for dinner last night and oh my god it’s amazing!! I used ground pork instead of tofu because that’s what I had. The broth comes together so fast and is so flavorful and simple. Def getting added to my winter meal rotation!
So you glad you enjoyed it, sounds wonderful with ground pork!
I made this for the family tonight and it is absolutely delicious. I made it as per the recipe but was just missing cilantro. Everyone loved it. Will definitely be adding this one into the rotation.
This dish was so flavorful. We added a little extra broth just because that’s how we like our ramen and it was still so delicious! 11/10 for sure. Also, I couldn’t believe this dish was vegetarian because the caramelized grated tofu tasted so similar to meat. Will definitely make again!
So glad you enjoyed it!
I used rice noodles and tamari to make it gluten free, and added some bok choy and bell pepper to the broth. It was delicious with a squeeze of lime at the end! I’ll definitely make it again
Thanks for making the recipe, and your notes!
How did you make the Chili Crisp?
Peanut curry tofu ramen bowl. Awesome, just awesome. Thank you
The taste and texture is spot-on! I did have to use some arrowroot to thicken the sauce and would love to add chopped peanuts on top next time—yummy recipe!
Love the flavors of this recipe and how it came together so fast! I baked the tofu instead of pan frying and it still turned out great
Loved this recipe with ground chicken! I tossed thinly sliced carrot and pieces of broccolini in the broth at the end before serving with noodles.
It even impressed my brother who worked in a professional kitchen as a chef!
Served with cilantro, green onions, and chili crunch. It was a hit and came together quickly for a cozy Sunday night dinner.
Oh my gosh, this is DELICIOUS!! We used zoodles instead of ramen, and wilted in spinach and red bell pepper. SO GOOD, y’all.
My husband and I both loved this! I didn’t have red curry paste so used spicy harissa and it worked well. I needed a splash of rice vinegar at the end to make the flavors pop but otherwise it was perfect!
I made this as written, and it’s so good. My only add that made this better was a squeeze of lime on top at the end. Thank you!
Incredible!! Lindsay never steers me wrong!! My 10 & 12 year olds loved it!
Yay, so glad to hear that!