# Creamy Heat Ramen

Creamy and nourishing ramen, perfect for a chilly Sunday dinner.

- Servings: 4 servings
- Total time: 20 min
- Cuisine: Japanese
- Category: Soup
- Language: en

## Ingredients

- 3 tbsp vegetable oil
- 2 tbsp chilli crisp
- 4 cloves garlic
- 2 inches fresh ginger
- 1 lime
- 6 spring onions
- 2 tbsp miso paste
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 3 tbsp smooth peanut butter
- 3 tbsp runny tahini
- 400 ml coconut milk
- 750 ml vegetable stock
- 2 tbsp soy sauce
- 1 tsp vegan fish sauce
- 0 salt
- 0 pepper
- 0 sugar
- 4 100g packs ramen noodles
- 225 g smoked firm tofu
- 1 tsp smoked paprika
- 1 tsp liquid smoke
- 1 tsp chilli oil
- 1 tbsp black sesame seeds
- 0 toasted sesame oil
- 0 fresh coriander leaves

## Instructions

1. Prepare the ingredients: Peel and grate the garlic and ginger. Zest and juice the lime. Trim and finely slice the spring onions - separate the green and white parts. Open and drain the block of tofu.
2. Prepare the broth: Warm the vegetable oil and chilli crisp in the pan over medium heat. Add the garlic, ginger, lime zest and white parts of the spring onions to the pan and fry for 3-4 minutes.
3. Add the miso, peanut butter, tahini, maple syrup and rice vinegar to the pan and stir to combine.
4. Add the coconut milk, stir to combine and bring to a gentle simmer.
5. Pour in the vegetable stock, reduce the heat and leave to simmer while you prepare the rest.
6. Add the soy sauce, vegan fish sauce and lime juice, tasting as you go to season.
7. Prepare the tofu crumbles: Warm the vegetable oil in the frying pan over medium high heat.
8. Break the tofu into rough ½ cm pieces, add them to the pan and fry for 5-6 minutes until golden and crispy.
9. Splash the soy sauce, paprika and liquid smoke into the pan and stir to coat the tofu pieces.
10. Turn the heat right down and leave to stay warm.
11. Cook the noodles: Bring a saucepan of boiling water to simmer and add the noodles, disposing of any flavour pouches that might have been included. Cook according to packet instructions (approx 3-4 minutes) then drain.
12. Time to dress and serve: Use tongs to transfer equal quantities of the noodles to serving bowls and use a ladle to spoon the broth over the noodles.
13. Top the noodles with the tofu crumble, sesame seeds and the reserved spring onion.
14. Drizzle with extra chilli oil and toasted sesame oil.
15. Top with the coriander leaves and serve immediately with broth spoons and chopsticks.

## Equipment

- pan
- frying pan
- saucepan
- ladle
- bowl
- chopsticks
- broth spoons

## Source

- Original video: https://www.facebook.com/reel/640423445084832
- Recipe page: https://www.cliprecipe.com/recipe/9a536bd5-ec25-4721-87e6-6d43d17d3936
- Extracted: 2025-01-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt