Hoofdgerecht
Miso Peanut Ramen Bowls
30 minVoor 2Nutri-Score C€€
C
30 min
30 minMiso Peanut Ramen Bowls
wat u nodig heeft
Ingrediënten
extra firm high protein tofu (pressed and cubed)Vers400 g
brown rice ramen noodles (cakes, seasoning discarded)Granen2 stukken
peanut butter (creamy)Voorraadkast60 g- white miso pasteVoorraadkast30 g
soy sauceVoorraadkast30 ml
maple syrupVoorraadkast15 ml- rice vinegarVoorraadkast15 ml
- toasted sesame oilVoorraadkast15 ml
garlic (grated)Groente en fruit2 stukken
fresh ginger (grated)Groente en fruit15 g- vegetable brothVoorraadkast480 ml
- neutral oil (for frying)Voorraadkast30 ml
scallions (sliced)Groente en fruit3 stukken
lime (cut into wedges)Groente en fruit1 stuk
sesame seeds (toasted)Noten en zaden10 g- chili crisp (optional, to serve)Voorraadkast15 ml
per portie
Voedingswaarden
589kcal
- Koolhydraten
- 48 g
- Eiwitten
- 30 g
- Vetten
- 31 g
wat u gebruikt
Keukengerei
Koekenpan
Steelpan
Mengkom
Garde
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Cook the ramen
- Bring a pot of water to a boil and cook the ramen noodles until just tender.
- Drain and rinse briefly.
- Stap 4
Warm the sauce
- Pour the sauce into a saucepan and warm gently over medium heat until it thickens slightly.
- Stap 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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