Miso Peanut Ramen Bowls

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Miso peanut ramen in a bowl topped with green onion.

Okay, First Of All.

Lindsay Ostrom headshot.

FIRST OF ALL. (!!) These ramen bowls are my favorite thing I’ve made in recent memory.

Things to know:

  1. 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.
  2. 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.

Lindsay signature.

Watch How To Make These Ramen Bowls

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A picture of Miso Peanut Ramen Bowls

Miso Peanut Ramen Bowls

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5 from 9 reviews


  • Author:     Lindsay


  • Total Time:     35 minutes


  • Yield:     4 servings 1x


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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

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

  1. Prep Tofu: Press tofu with paper towels to remove some of the water. Grate tofu on a box grater, on medium / large holes.
  2. 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).

    Crisping tofu in a skillet.

  3. 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.

    Adding teriyaki sauce to crumbled tofu.

  4. 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 broth in a skillet.

  5. 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).

    Adding noodles to a skillet.

  6. 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!

    Miso peanut ramen in a bowl with tofu and cucumbers on top.

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

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Coconut Curry Ramen
Ramen in a bowl topped with panko and egg.
Quick Homemade Ramen
Spicy ramen in a bowl topped with tofu.
Homemade Spicy Ramen

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