These Creamy Miso Peanut Ramen Bowls are the ultimate comfort food. Ready in just 20 minutes, this rich, savory, and vegan-friendly soup features a velvety peanut butter and miso broth, tender noodles, and crispy tofu.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
2 tbsp vegetable oil or sesame oil
2 cloves garlic, minced
1 tbsp fresh ginger, grated
4 green onions, sliced (whites and greens separated)
2 tbsp white miso paste
3 tbsp creamy peanut butter
1 tbsp chili crisp or chili oil
4 cups vegetable broth
1 cup full-fat coconut milk
1 tbsp soy sauce
2 packs ramen noodles (discard seasoning packets)
1 block firm tofu, pressed and cubed
2 cups baby bok choy, halved
Toppings: sesame seeds, chili oil, lime wedges
Instructions
1. Prepare the aromatics: grate ginger and garlic, slice green onions.
2. Heat oil in a large pot over medium heat.
3. Sauté garlic, ginger, and white parts of green onions for 2 minutes.
4. Stir in miso paste, peanut butter, and chili crisp until combined into a paste.
5. Slowly whisk in vegetable broth and coconut milk.
6. Bring to a gentle simmer and cook for 5 minutes.
7. Meanwhile, cook ramen noodles in a separate pot of boiling water.
8. Drain noodles and divide into bowls.
9. Pour hot broth over noodles.
10. Top with tofu, bok choy, green onion greens, and sesame seeds.
11. Serve immediately with extra chili oil.
Notes
Use gluten-free ramen noodles and tamari for a GF version.
Add ground chicken if not vegetarian.
Do not boil the broth vigorously after adding miso to preserve nutrients.
Find it online: https://www.elitesrecipes.com/easy-miso-peanut-ramen-bowls/