Creamy Peanut Miso Ramen

12 mins
Serves 4
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Directions

  1. 1Prepare the broth: Heat vegetable oil and chilli crisp, then fry garlic, ginger, turmeric, lime zest, and spring onion whites for 5 minutes. Add miso, peanut butter, tahini, coconut milk, and vegetable stock. Simmer.
  2. 2Prepare the broth: Heat vegetable oil and chilli crisp, then fry garlic, ginger, turmeric, lime zest, and spring onion whites for 5 minutes. Add miso, peanut butter, tahini, coconut milk, and vegetable stock. Simmer.
  3. 3Prepare the broth: Heat vegetable oil and chilli crisp, then fry garlic, ginger, turmeric, lime zest, and spring onion whites for 5 minutes. Add miso, peanut butter, tahini, coconut milk, and vegetable stock. Simmer.
  4. 4Prepare the tofu crumbles: Fry the tofu until golden, then add soy sauce, liquid smoke, and chilli oil to coat.
  5. 5Prepare the tofu crumbles: Fry the tofu until golden, then add soy sauce, liquid smoke, and chilli oil to coat.
  6. 6Prepare the tofu crumbles: Fry the tofu until golden, then add soy sauce, liquid smoke, and chilli oil to coat.
  7. 7Cook the noodles: Add noodles to the broth and cook according to package instructions.
  8. 8Cook the noodles: Add noodles to the broth and cook according to package instructions.
  9. 9Cook the noodles: Add noodles to the broth and cook according to package instructions.
  10. 10Serve: Divide noodles into bowls, pour over the broth, drizzle with chilli oil, and top with tofu crumbles, green spring onions, coriander, sesame seeds, and lime wedges.
  11. 11Serve: Divide noodles into bowls, pour over the broth, drizzle with chilli oil, and top with tofu crumbles, green spring onions, coriander, sesame seeds, and lime wedges.
  12. 12Serve: Divide noodles into bowls, pour over the broth, drizzle with chilli oil, and top with tofu crumbles, green spring onions, coriander, sesame seeds, and lime wedges.

Ingredients

  • 1 tbsp vegetable oil
  • 1 tbsp vegetable oil
  • 1 tbsp vegetable oil
  • 1 tbsp chilli crisp
  • 1 tbsp chilli crisp
  • 1 tbsp chilli crisp
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 2 inches fresh ginger
  • 2 inches fresh ginger
  • 2 inches fresh ginger
  • 1 inch fresh turmeric
  • 1 inch fresh turmeric
  • 1 inch fresh turmeric
  • 1 lime
  • 1 lime
  • 1 lime
  • 6 spring onions
  • 6 spring onions
  • 6 spring onions
  • 2 tbsp miso paste
  • 2 tbsp miso paste
  • 2 tbsp miso paste
  • 3 tbsp smooth peanut butter
  • 3 tbsp smooth peanut butter
  • 3 tbsp smooth peanut butter
  • 3 tbsp tahini
  • 3 tbsp tahini
  • 3 tbsp tahini
  • 400 ml coconut milk
  • 400 ml coconut milk
  • 400 ml coconut milk
  • 1.5 litres vegetable stock
  • 1.5 litres vegetable stock
  • 1.5 litres vegetable stock
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 sugar
  • 1 sugar
  • 1 sugar
  • 4 100g packs ramen noodles
  • 4 100g packs ramen noodles
  • 4 100g packs ramen noodles
  • 2 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 1 225g block smoked firm tofu
  • 1 225g block smoked firm tofu
  • 1 225g block smoked firm tofu
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tsp liquid smoke
  • 1 tsp liquid smoke
  • 1 tsp liquid smoke
  • 1 tsp chilli oil
  • 1 tsp chilli oil
  • 1 tsp chilli oil
  • 1 chilli crisp
  • 1 chilli crisp
  • 1 chilli crisp
  • 1 toasted sesame seeds
  • 1 toasted sesame seeds
  • 1 toasted sesame seeds
  • 1 fresh coriander leaves
  • 1 fresh coriander leaves
  • 1 fresh coriander leaves

Equipment

panspoonbowl