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Miso Peanut Ramen Bowls
30 Min.Für 2Nutri-Score C€€
C
30 Min.
30 Min.Miso Peanut Ramen Bowls
was Sie brauchen
Zutaten
extra firm high protein tofu (pressed and cubed)Frischeprodukte400 g
brown rice ramen noodles (cakes, seasoning discarded)Getreide2 Stücke
peanut butter (creamy)Vorräte60 g- white miso pasteVorräte30 g
soy sauceVorräte30 ml
maple syrupVorräte15 ml- rice vinegarVorräte15 ml
- toasted sesame oilVorräte15 ml
garlic (grated)Obst & Gemüse2 Stücke
fresh ginger (grated)Obst & Gemüse15 g- vegetable brothVorräte480 ml
- neutral oil (for frying)Vorräte30 ml
scallions (sliced)Obst & Gemüse3 Stücke
lime (cut into wedges)Obst & Gemüse1 Stück
sesame seeds (toasted)Nüsse & Samen10 g- chili crisp (optional, to serve)Vorräte15 ml
pro Portion
Nährwerte
589kcal
- Kohlenhydrate
- 48 g
- Eiweiß
- 30 g
- Fett
- 31 g
was Sie verwenden
Utensilien
Bratpfanne
Stielkasserolle
Rührschüssel
Schneebesen
Schritt für Schritt
Zubereitung
- Schritt 1
Press and crisp the tofu
- Press the tofu to remove excess water, then cut it into cubes.
- Heat the oil in a frying pan and fry the tofu until golden and crispy on all sides.
- Schritt 2
Mix the peanut miso sauce
- Whisk the peanut butter, miso, soy sauce, maple syrup, rice vinegar, sesame oil, garlic and ginger in a bowl.
- Pour in the vegetable broth gradually and whisk until smooth.
- Schritt 3
Cook the ramen
- Bring a pot of water to a boil and cook the ramen noodles until just tender.
- Drain and rinse briefly.
- Schritt 4
Warm the sauce
- Pour the sauce into a saucepan and warm gently over medium heat until it thickens slightly.
- Schritt 5
Assemble the bowls
- Divide the noodles between bowls and ladle the warm sauce over them.
- Top with the crispy tofu, scallions, sesame seeds and chili crisp.
- Serve with lime wedges.
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