Creamy Peanut Miso Ramen
Ingredients:
Broth and Noodles
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1 tbsp vegetable oil
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1 tbsp chili crisp
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4 cloves of garlic
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2 inches of fresh ginger
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1 tsp turmeric
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1 lime
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6 spring onions
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2 tbsp miso paste
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3 tbsp smooth peanut butter
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3 tbsp tahini
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400ml coconut milk
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1 ½ liter vegetable stock
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salt and pepper to taste
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4 - packs ramen noodles
Tofu Crumbles
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2 tbsp vegetable oil
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1 block of smoked tofu
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1 tbsp soy sauce
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1 tsp liquid smoke
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1 tsp chili oil
To Garnish
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chili crisp
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toasted sesame seeds
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fresh coriander leaves
Instructions:
Prepare the ingredients
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Peel and grate the garlic and ginger
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Zest the lime and cut into 4 wedges
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Trim and finely slice the spring onions - separate the green and white parts
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Open and drain the block of tofu
Prepare the broth
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Warm the vegetable oil and chili crisp in the pan over medium heat
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Add the garlic, ginger, turmeric, lime zest and white parts of the spring onions to the pan and fry for 5 Minutes
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Add the miso, peanut butter, tahini to the pan and stir to combine
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Add the coconut milk, stir to combine and bring to a gentle simmer
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Pour the vegetable stock into the pan, reduce the heat and leave to simmer while you prepare the rest
Prepare the tofu crumbles
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Warm the vegetable oil in the frying pan over medium high heat
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Break the tofu into rough ½ cm pieces, add them to the pan and fry for 5-6 minutes until golden and crispy
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Splash the soy sauce, liquid smoke and chili oil into the pan and stir to coat the tofu pieces
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Turn the heat right down and leave to stay warm
Cook the noodles
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Open the packs of noodles and keep any flavor pouches that might have been included for another dish
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Turn the heat of the broth up to get the liquid bubbling
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Add the noodles to the pan, making sure they’re submerged and cook according to packet instructions (approx. 3-4 minutes)
Time to dress and serve
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Use tongs to transfer equal quantities of the noodles to serving bowls and use a ladle to spoon the broth over the noodles
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Drizzle over a little chili oil, sprinkle over the reserved green spring onion, some coriander leaves and a few toasted sesame seeds
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Top each bowl with a nice sprinkle of tofu crumble and the lime wedges and serve immediately with broth spoons and chopsticks