MISO PEANUT RAMEN RECIPE

Serves 1
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Directions

  1. 1Heat chili oil in a pan and sauté ginger, garlic and spring onion whites.
  2. 2Heat chili oil in a pan and sauté ginger, garlic and spring onion whites.
  3. 3Heat chili oil in a pan and sauté ginger, garlic and spring onion whites.
  4. 4Add peanut butter, miso paste, tahini and coconut milk and whisk to combine well.
  5. 5Add peanut butter, miso paste, tahini and coconut milk and whisk to combine well.
  6. 6Add peanut butter, miso paste, tahini and coconut milk and whisk to combine well.
  7. 7Add the veggie stock and bring it to a simmer.
  8. 8Add the veggie stock and bring it to a simmer.
  9. 9Add the veggie stock and bring it to a simmer.
  10. 10Let it cook for 5 minutes then turn off heat and add the lime juice.
  11. 11Let it cook for 5 minutes then turn off heat and add the lime juice.
  12. 12Let it cook for 5 minutes then turn off heat and add the lime juice.
  13. 13To make the crispy tofu, crumble it and coat it with the corn starch.
  14. 14To make the crispy tofu, crumble it and coat it with the corn starch.
  15. 15To make the crispy tofu, crumble it and coat it with the corn starch.
  16. 16Fry it in a pan until crispy.
  17. 17Fry it in a pan until crispy.
  18. 18Fry it in a pan until crispy.
  19. 19Cook the noodles according to packet instructions and transfer it to serving bowls.
  20. 20Cook the noodles according to packet instructions and transfer it to serving bowls.
  21. 21Cook the noodles according to packet instructions and transfer it to serving bowls.
  22. 22Top it with the prepared broth, crispy tofu and garnish.
  23. 23Top it with the prepared broth, crispy tofu and garnish.
  24. 24Top it with the prepared broth, crispy tofu and garnish.

Ingredients

  • 2 Tbsp chili oil
  • 2 Tbsp chili oil
  • 2 Tbsp chili oil
  • 3 cloves garlic (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 3 cm piece ginger (finely chopped)
  • 3 cm piece ginger (finely chopped)
  • 3 cm piece ginger (finely chopped)
  • 3 spring onions sliced (whites and greens separated)
  • 3 spring onions sliced (whites and greens separated)
  • 3 spring onions sliced (whites and greens separated)
  • 2 Tbsp peanut butter
  • 2 Tbsp peanut butter
  • 2 Tbsp peanut butter
  • 3 Tbsp miso paste
  • 3 Tbsp miso paste
  • 3 Tbsp miso paste
  • 2 Tbsp tahini
  • 2 Tbsp tahini
  • 2 Tbsp tahini
  • 200 ml coconut milk
  • 200 ml coconut milk
  • 200 ml coconut milk
  • 1.5 liter veggie stock
  • 1.5 liter veggie stock
  • 1.5 liter veggie stock
  • 1 lime (juice)
  • 1 lime (juice)
  • 1 lime (juice)
  • 1 pack (200g) Omami sweet chili tofu
  • 1 pack (200g) Omami sweet chili tofu
  • 1 pack (200g) Omami sweet chili tofu
  • 1 Tbsp oil
  • 1 Tbsp oil
  • 1 Tbsp oil
  • 2 Tbsp cornstarch
  • 2 Tbsp cornstarch
  • 2 Tbsp cornstarch
  • 125 g ramen noodles
  • 125 g ramen noodles
  • 125 g ramen noodles
  • chopped coriander
  • chopped coriander
  • chopped coriander
  • spring onion greens
  • spring onion greens
  • spring onion greens
  • chili oil
  • chili oil
  • chili oil

Equipment

panserving bowls
MISO PEANUT RAMEN RECIPE | Clip Recipe