Tofu Peanut Butter Ramen Recipe
This peanut butter ramen recipe is comforting enough for a weeknight meal but impressive enough to serve to guests.
Servings: 2 adults
Calories: 268kcal
Equipment
- stockpot or saucepan
Ingredients
Ingredients For Ramen Broth
- 1 teaspoon sesame oil
- 1 tablespoon minced garlic
- 2 tablespoon green onion, finely chopped
- 4 shiitake mushroom
- 1 Cup sliced button mushrooms
- 2 Cup vegetable stock (get recipe)
- 1 tablespoon unsweetened peanut butter (get recipe)
- 1 tablespoon miso paste
- 1 teaspoon dark soy sauce
- ¼ teaspoon salt
- ¼ Cup coconut milk
Ingredients For Crispy Tofu:
- 100 gram firm tofu, crumbled
- ½ teaspoon soy sauce
- salt and pepper, to taste
Additional Ingredients
- 200 gram Shirataki noodles
- ⅓ Cup sweet corn kernels
- 2 sprigs green onion, sliced
- ½ teaspoon white sesame seeds
Instructions
Prepare the Tofu:
- Wrap the block of tofu in a few paper towels or a clean kitchen towel. Place it on a plate and set something heavy on top (like a few cookbooks or a cast iron skillet) for at least 15-20 minutes.
- Once pressed, crumble it into chunks. Toss it in soy sauce, salt, and pepper.
- Air Fry at 180 degree celcius for 10 – 15 minutes or till slightly crispy.
Build the Broth:
- In a large pot or Dutch oven, heat the sesame oil over medium heat.
- Add the minced garlic, green onion, and mushrooms for 5 – 6 minutes or until the mushrooms release their moisture and begin to brown.
- Add the vegetable stock. Once the broth starts simmering, take a ladle full of it and mix with miso and peanut butter in a bowl. This way they don’t clump up in the soup.
- Pour the prepared paste mixture into the pot along with soy sauce. Stir well to combine all the ingredients.
- Bring the soup to a gentle simmer. Reduce the heat to low and let it simmer for 10-15 minutes to allow the flavours to meld.
Finishing Touch
- Cook the noodles separately right before serving till al dente.
- Just before serving, stir in the spinach or bok choy to the ramen and cook for 1-2 minutes, until wilted. Peanut Butter Ramen is ready to serve!
Video
Notes
- Make it Spicy: Add a pinch of red pepper flakes, or a spoonful of sriracha or chili garlic sauce to the broth.
- Add More Veggies: Broccoli florets, bell peppers, carrots, or snow peas would all be delicious additions. Add harder vegetables at the beginning with the onion, and softer ones towards the end.
- Protein Boost: While tofu is the star, you could also add shelled edamame for extra protein and texture.
- For a Smoother Soup: Use a stick blender to purée one fourth portion of the soup right in the pot for a thicker, creamier consistency.
Nutrition
Calories: 268kcal | Carbohydrates: 22g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 1846mg | Potassium: 442mg | Fiber: 3g | Sugar: 6g | Vitamin A: 755IU | Vitamin C: 7mg | Calcium: 105mg | Iron: 3mg