Creamy Peanut Miso Ramen

Ingredients:

Broth and Noodles

  • 1 tbsp vegetable oil

  • 1 tbsp chili crisp

  • 4 cloves of garlic

  • 2 inches of fresh ginger

  • 1 tsp turmeric

  • 1 lime

  • 6 spring onions

  • 2 tbsp miso paste

  • 3 tbsp smooth peanut butter

  • 3 tbsp tahini

  • 400ml coconut milk

  • 1 ½ liter vegetable stock

  • salt and pepper to taste

  • 4 - packs ramen noodles

Tofu Crumbles

  • 2 tbsp vegetable oil

  • 1 block of smoked tofu

  • 1 tbsp soy sauce

  • 1 tsp liquid smoke

  • 1 tsp chili oil

To Garnish

  • chili crisp

  • toasted sesame seeds

  • fresh coriander leaves

Instructions:

Prepare the ingredients

  1. Peel and grate the garlic and ginger

  2. Zest the lime and cut into 4 wedges

  3. Trim and finely slice the spring onions - separate the green and white parts

  4. Open and drain the block of tofu

Prepare the broth

  1. Warm the vegetable oil and chili crisp in the pan over medium heat

  2. Add the garlic, ginger, turmeric, lime zest and white parts of the spring onions to the pan and fry for 5 Minutes

  3. Add the miso, peanut butter, tahini to the pan and stir to combine

  4. Add the coconut milk, stir to combine and bring to a gentle simmer

  5. Pour the vegetable stock into the pan, reduce the heat and leave to simmer while you prepare the rest

Prepare the tofu crumbles

  1. Warm the vegetable oil in the frying pan over medium high heat

  2. Break the tofu into rough ½ cm pieces, add them to the pan and fry for 5-6 minutes until golden and crispy

  3. Splash the soy sauce, liquid smoke and chili oil into the pan and stir to coat the tofu pieces

  4. Turn the heat right down and leave to stay warm

Cook the noodles

  1. Open the packs of noodles and keep any flavor pouches that might have been included for another dish

  2. Turn the heat of the broth up to get the liquid bubbling

  3. 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

  1. Use tongs to transfer equal quantities of the noodles to serving bowls and use a ladle to spoon the broth over the noodles

  2. Drizzle over a little chili oil, sprinkle over the reserved green spring onion, some coriander leaves and a few toasted sesame seeds

  3. Top each bowl with a nice sprinkle of tofu crumble and the lime wedges and serve immediately with broth spoons and chopsticks