Okay, listen up, because weeknight dinners just got a whole lot more exciting! I’m *always* on the hunt for something quick, easy, and packed with flavor, and these Miso Peanut Ramen Bowls? Total game-changer. Seriously, the combo of savory miso and creamy peanut butter is mind-blowing – don’t knock it ’til you try it! As someone who’s cooked professionally for years, I can tell you this is restaurant-quality deliciousness without the restaurant price tag (or the need to put on pants!). This recipe is super flexible, so feel free to adjust it to your taste. But trust me, these Miso Peanut Ramen Bowls will become a new favorite!
Why You’ll Love These Miso Peanut Ramen Bowls
Seriously, what’s not to love? These bowls are:
- FAST! Ready in about 35 minutes – perfect for busy weeknights.
- EASY! Minimal chopping, mostly just stirring and simmering.
- FLAVOR-BOMB! That miso peanut broth? Unreal.
- VEGGIE-FRIENDLY! And super satisfying, even without meat.
- TOTALLY CUSTOMIZABLE! Add whatever toppings your heart desires!
Miso Peanut Ramen Bowls Ingredients
Alright, let’s gather our goodies! Here’s what you’ll need: 1 block extra firm tofu, *pressed* (trust me, it matters!), 1 tablespoon olive oil, 1/4 cup teriyaki sauce, 1 clove garlic (grated!), 1 tablespoon red curry *or* roasted red chili paste (dealer’s choice!), 1 tablespoon white miso, 1-2 tablespoons peanut butter (creamy or crunchy, you do you!), 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, 1 14-ounce can full fat coconut milk (don’t skimp!), 6 ounces uncooked ramen noodles, finely sliced cucumbers, cilantro and/or green onion, aaaand chili crisp!
How to Make Miso Peanut Ramen Bowls: Step-by-Step Instructions
Okay, here we go! Don’t be intimidated – it’s easier than it looks. We’re gonna break it down into bite-sized pieces (pun intended!). Remember, taste as you go and adjust to *your* liking. That’s the beauty of cooking, right?
Preparing the Crispy Tofu for Your Miso Peanut Ramen Bowls
First things first: the tofu. Press that block of extra firm tofu to get rid of excess water – this is KEY for crispy tofu. Then, grab your box grater and shred it! Heat up a tablespoon of olive oil in a nonstick skillet over medium-high heat. Sauté those tofu shreds for 10-15 minutes until they’re golden and lightly crisped. Add your teriyaki sauce and grated garlic and sauté another 5-10 minutes to caramelize it all. Yum!
Crafting the Miso Peanut Broth
Now, for the star of the show: the broth! In the same pan (less dishes, yay!), heat up your curry paste, miso, peanut butter, soy sauce, and brown sugar. Stir it all together until it forms a thick, fragrant paste. Then, pour in your coconut milk and broth (water + Better Than Bouillon) and whisk until everything’s incorporated. Let that simmer for 5-10 minutes until it’s slightly thickened and creamy. Mmm, smells divine, right?
Assembling Your Miso Peanut Ramen Bowls
Almost there! Cook your ramen noodles in a separate pot for 3-4 minutes; drain ’em, and add ’em straight to that glorious sauce. Simmer for another minute or two until the noodles are well-coated and slurpy. If you want a thinner broth, add a splash more broth. Now, transfer those noodles into bowls, pour that amazing broth over the top, and pile on the crispy tofu, fresh herbs, and a generous sprinkle of chili crisp. BOOM! Dinner is served!
Tips for the Best Miso Peanut Ramen Bowls
Want to take these bowls from “good” to “OMG!”? Here’s the inside scoop! For seriously crispy tofu, don’t skip the pressing step – I sometimes even wrap mine in paper towels and weigh it down with a book for extra water removal! If your broth is too thick, a little extra water or broth will fix it right up. And speaking of broth, taste as you go! More peanut butter for extra creaminess? Go for it! A little more curry paste for a kick? Absolutely! Just remember, you can always add, but you can’t take away, so start small. Oh, and don’t overcook your noodles! Nobody likes mushy ramen.
Ingredient Notes and Substitutions for Miso Peanut Ramen Bowls
Okay, let’s talk ingredients! Don’t have ramen noodles? No sweat! Udon or even spaghetti will work in a pinch (just adjust the cooking time). Not feeling tofu? Ground chicken or even shrimp would be delicious! If you’re watching your sodium, use low-sodium soy sauce *and* broth. And speaking of broth, Better Than Bouillon is my secret weapon – it adds SO much flavor! But if you don’t have it, you can use regular chicken or veggie broth, just maybe add a little extra soy sauce for that umami punch. Oh, and full-fat coconut milk is key for that creamy broth, but light coconut milk works too if you’re trying to save some calories!
Frequently Asked Questions About Miso Peanut Ramen Bowls
Got questions? I’ve got answers! Here are a few things folks often ask about these amazing Miso Peanut Ramen Bowls:
Can I make Miso Peanut Ramen Bowls vegan?
Absolutely! Just double-check your ingredients. Make sure your Better Than Bouillon is a veggie version, and that your miso is vegan-friendly (most are, but it’s always good to look!).
Can I use a different type of noodle for Miso Peanut Ramen Bowls?
Totally! Udon noodles are fantastic – they’re thick and chewy and soak up all that delicious broth. Soba noodles would also be yummy for a slightly lighter take. Just keep an eye on the cooking time, since different noodles cook at different rates.
How can I make Miso Peanut Ramen Bowls spicier?
Ooh, good question! If you’re a spice fiend like me, the easiest way is to add more red curry paste to the broth. You can also go wild with the chili crisp on top – that stuff is seriously addictive (and seriously spicy!).
Storing and Reheating Your Miso Peanut Ramen Bowls
Got leftovers? Lucky you! Store the noodles and broth separately in airtight containers. That way, your noodles won’t get all soggy. When you’re ready to reheat, just warm up the broth on the stovetop or in the microwave, add the noodles, and heat through. A little splash of water will loosen things up if the noodles are clumping!
Nutritional Information for Miso Peanut Ramen Bowls
Okay, quick note: nutrition info is tricky! It depends on the exact ingredients and brands you use, so this is just an estimate, not a guarantee!
Enjoyed These Miso Peanut Ramen Bowls?
Woohoo! I hope you loved these Miso Peanut Ramen Bowls as much as I do! If you did, please leave a comment below or rate the recipe – it helps other folks find it!
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Savory Miso Peanut Ramen Bowls: A Wicked 35-Minute Meal
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Vegetarian
Description
Miso Peanut Ramen Bowls are a flavorful and satisfying meal ready in just 35 minutes. This recipe features crispy tofu, rich miso peanut broth, and customizable toppings.
Ingredients
- 1 block extra firm tofu
- 1 tablespoon olive oil
- 1/4 cup teriyaki sauce
- 1 clove garlic, grated
- 1 tablespoon red curry paste or roasted red chili paste
- 1 tablespoon white miso
- 1–2 tablespoons peanut butter
- 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
- 1 14-ounce can full fat coconut milk
- 6 ounces uncooked ramen noodles
- Finely sliced cucumbers
- Cilantro and/or green onion
- Chili crisp
Instructions
- Press tofu to remove water. Grate on a box grater.
- Heat olive oil in a nonstick skillet over medium-high heat. Sauté tofu shreds until golden and lightly crisped (10-15 minutes).
- Add teriyaki sauce and grated garlic. Sauté for another 5-10 minutes to caramelize. Transfer to a bowl.
- In the same pan, heat curry paste, miso, peanut butter, soy sauce, and brown sugar until a thick paste forms.
- Add coconut milk and broth, and whisk until incorporated. Simmer for 5-10 minutes until slightly thickened and creamy.
- Boil ramen in a separate pot for 3-4 minutes; drain, and add to sauce.
- Simmer 1-2 minutes until noodles are well-coated. Add more broth if desired.
- Transfer noodles into bowls, and pour broth over the top. Top with tofu, herbs, and chili crisp.
Notes
- You can use various types of noodles. Aim for 6-7 ounces of noodles.
- Boil noodles separately to avoid overly thick sauce.
- For a one-pot meal, add ramen directly to the sauce with 2 cups of broth (not suitable for rice ramen).
- Better Than Bouillon enhances the broth flavor.
- Ground chicken can be used instead of tofu.
- Add water to loosen leftover noodles after reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 15g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg
