Serves 1
Directions
- 1Heat chili oil in a pan and sauté ginger, garlic and spring onion whites.
- 2Add peanut butter, miso paste, tahini and coconut milk and whisk to combine well.
- 3Add the veggie stock and bring it to a simmer.
- 4Let it cook for 5 minutes then turn off heat and add the lime juice.
- 5To make the crispy tofu, crumble it and coat it with the corn starch.
- 6Fry it in a pan until crispy.
- 7Cook the noodles according to packet instructions and transfer it to serving bowls.
- 8Top it with the prepared broth, crispy tofu and garnish.
Ingredients
- 2 Tbsp chili oil
- 3 cloves garlic (finely chopped)
- 3 cm piece ginger (finely chopped)
- 3 spring onions sliced (whites and greens separated)
- 2 Tbsp peanut butter
- 3 Tbsp miso paste
- 2 Tbsp tahini
- 200 ml coconut milk
- 1.5 liter veggie stock
- 1 lime (juice)
- 1 pack (200g) Omami sweet chili tofu
- 1 Tbsp oil
- 2 Tbsp cornstarch
- 125 g ramen noodles
- chopped coriander
- spring onion greens
- chili oil
Equipment
panserving bowls
Related recipes
Pipikaula
Japanese · Soup
Crunchy Crab Rice Paper Snacks
Japanese · Soup
Ramen Balls
Japanese · Soup
Dietitian's Instant Ramen
Japanese · Soup
Viral Ramen Recipe
Japanese · Soup
Easy Crockpot Dinner
Japanese · Soup2h 15m
Honey Soy Chicken Bowl
Japanese · Soup15m
Miso Chicken Ramen
Japanese · Soup
Ramen Eggs
Japanese · Soup
Curry Udon
Japanese · Soup
20-minute ramen
Japanese · Soup20m
Coconut Chili Ramen with Crispy Pork
Japanese · Soup30m