Creamy Peanut Miso Ramen

12 mins
Serves 4
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Directions

  1. 1Heat vegetable oil and chilli crisp in a pot, then fry garlic, ginger, turmeric, lime zest and spring onion whites for 5 minutes.
  2. 2Heat vegetable oil and chilli crisp in a pot, then fry garlic, ginger, turmeric, lime zest and spring onion whites for 5 minutes.
  3. 3Heat vegetable oil and chilli crisp in a pot, then fry garlic, ginger, turmeric, lime zest and spring onion whites for 5 minutes.
  4. 4Add miso, peanut butter, tahini, coconut milk and vegetable stock to the pot and simmer.
  5. 5Add miso, peanut butter, tahini, coconut milk and vegetable stock to the pot and simmer.
  6. 6Add miso, peanut butter, tahini, coconut milk and vegetable stock to the pot and simmer.
  7. 7Fry tofu until golden in a frying pan, then add soy sauce, liquid smoke and chilli oil to coat.
  8. 8Fry tofu until golden in a frying pan, then add soy sauce, liquid smoke and chilli oil to coat.
  9. 9Fry tofu until golden in a frying pan, then add soy sauce, liquid smoke and chilli oil to coat.
  10. 10Cook the noodles in the broth, according to the package instructions.
  11. 11Cook the noodles in the broth, according to the package instructions.
  12. 12Cook the noodles in the broth, according to the package instructions.
  13. 13Divide noodles into bowls and pour over the broth.
  14. 14Divide noodles into bowls and pour over the broth.
  15. 15Divide noodles into bowls and pour over the broth.
  16. 16Drizzle with chilli oil and top with tofu crumbles, green spring onions, coriander, sesame seeds and lime wedges.
  17. 17Drizzle with chilli oil and top with tofu crumbles, green spring onions, coriander, sesame seeds and lime wedges.
  18. 18Drizzle with chilli oil and top with tofu crumbles, green spring onions, coriander, sesame seeds and lime wedges.

Ingredients

  • 3 tbsp vegetable oil
  • 3 tbsp vegetable oil
  • 3 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
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 sugar
  • 0 sugar
  • 0 sugar
  • 4 100g packs ramen noodles
  • 4 100g packs ramen noodles
  • 4 100g packs ramen noodles
  • 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
  • 0 chilli crisp
  • 0 chilli crisp
  • 0 chilli crisp
  • 0 toasted sesame seeds
  • 0 toasted sesame seeds
  • 0 toasted sesame seeds
  • 0 fresh coriander leaves
  • 0 fresh coriander leaves
  • 0 fresh coriander leaves

Equipment

potfrying panspoonbowl