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Miso Peanut Ramen Bowls
30 minServes 2Nutri-Score C€€
C
30 min
30 minMiso Peanut Ramen Bowls
what you need
Ingredients
extra firm high protein tofu (pressed and cubed)Fresh400 g
brown rice ramen noodles (cakes, seasoning discarded)Grains2 pieces
peanut butter (creamy)Pantry60 g- white miso pastePantry30 g
soy saucePantry30 ml
maple syrupPantry15 ml- rice vinegarPantry15 ml
- toasted sesame oilPantry15 ml
garlic (grated)Produce2 pieces
fresh ginger (grated)Produce15 g- vegetable brothPantry480 ml
- neutral oil (for frying)Pantry30 ml
scallions (sliced)Produce3 pieces
lime (cut into wedges)Produce1 piece
sesame seeds (toasted)Nuts & seeds10 g- chili crisp (optional, to serve)Pantry15 ml
per serving
Nutrition
589kcal
- Carbs
- 48 g
- Proteins
- 30 g
- Fat
- 31 g
what you’ll use
Tools
Frying pan
Saucepan
Mixing bowl
Whisk
step by step
Method
- Step 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.
- Step 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.
- Step 3
Cook the ramen
- Bring a pot of water to a boil and cook the ramen noodles until just tender.
- Drain and rinse briefly.
- Step 4
Warm the sauce
- Pour the sauce into a saucepan and warm gently over medium heat until it thickens slightly.
- Step 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.
most cooked first