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
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
