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Turn simple pantry staples into a cozy bowl of deliciousness with this super creamy peanut butter miso ramen. You won't believe how silky the peanut butter-miso combo makes the broth until you try it. The flavor is rich, salty, and deeply satisfying. Best part? You can whip this up in about 20 minutes without breaking a sweat, so it's awesome for nights when you want big flavor but don't want a long kitchen session.
I first threw this together during a chilly spell when my food options were pretty slim. From the first bite, I was hooked—how could such an easy meal pack this much flavor? Even my partner, who usually wants meat, went back for seconds. This one's our go-to when we don't want to fuss but still want something special. If you've got last-minute guests, it's a total win!
Irresistible Flavor Foundation
- Miso paste: Delivers the craveable salty-sweet base that makes each spoonful pop.
- Peanut butter: Gives the broth its luscious, nutty vibe.
- Sesame oil: Turns everything aromatic and adds a toasted note right from the start.
How to Make It
- Add Final Seasonings:
- Taste and splash in some lime juice, chili oil, and soy sauce for a bright, spicy kick at the end.
- Smooth the Savory Base:
- Drop in miso and peanut butter, stir until the mixture gets creamy.
- Pour in the Liquids:
- Slowly add your broth as you whisk, then pour in the coconut milk too.
- Start the Aromatics:
- Warm up the sesame oil, then cook your garlic and ginger so it smells amazing.
When my vegetarian sister stopped by during one super hectic stretch, I made this ramen to save time. She swore I'd cooked it all day. Now she's obsessed and makes it on her own. That first happy bite at the table? Those are the moments that make the mess worth it.
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Feel-Good Ingredients
With a mix of peanut butter and miso, you get a protein punch. Coconut milk brings healthy fats that help your body soak up nutrients, and you can load up on nutrients with all kinds of toppings.
Fun Serving Ideas
Pile your toppings in little heaps for a cool look, grab dark bowls to make everything pop, or let folks pick their own toppings at a build-your-own ramen night.
Switch Things Up
- Pick Your Veggies: Throw in corn during summer, squash in the fall, or bright peas and asparagus in the spring.
- Add More Protein: Toss in tofu, tempeh, or drop a soft egg on top for a texture treat.
Keeping It Fresh
- Lunchbox Ready:
- Chill broth apart from toppings and noodles—keeps great for three days.
- Warm Up for Later:
- Make fresh noodles each time so you won't end up with soggy clumps.
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This peanut butter miso ramen is what happens when you trust your gut in the kitchen—mix unexpected flavors and suddenly you've got an awesome meal in just twenty minutes. It's simple, it's hearty, and it always hits the spot.
Frequently Asked Questions
- → Could I swap out the peanut butter for another nut or seed butter?
- Absolutely! Almond butter gives a softer taste, while cashew butter makes your soup extra velvety and a touch sweet. Got nut allergies? Try sunflower seed butter or tahini, but heads up, the taste will change a little. Just make sure you grab a smooth, unsweetened one for the best soup.
- → What miso should I use in this dish?
- Go for white miso (shiro miso) because it’s mild with some natural sweetness. If you want a bolder flavor, yellow (shinsu miso) will do the trick. Red miso (aka miso) has the biggest punch, so use less—about two teaspoons. Any kind is okay, but check the fridge section for unpasteurized for better flavor and good-for-you probiotics.
- → How do I replace coconut milk in this if I’m out?
- No coconut milk? Use oat, soy, or almond milk and add another spoon or two of nut butter for creaminess. Dairy milk or cream works too if you don’t mind a less coconutty vibe. You can use extra veggie broth and a bit more peanut butter. Not as creamy, but still tasty. For a homemade swap, blend 1 cup water with 1/4 cup soaked cashews to make a quick cashew cream.
- → How can I add more protein to make this more filling?
- Lots of choices! Toss in cubes of firm tofu (raw or pan-fried), edamame, tempeh, or some shelled hemp seeds if you want to keep it plant-based. If animal protein is welcome, go with boiled egg, some cooked chicken, shrimp, or thin beef slices. Throw in a can of chickpeas if you’re tight on time. Plan for 3–4 ounces per person to bulk it up.
- → Want to dial up the heat? How do I make it spicy?
- Super easy—pour some chili oil on top, or stir sambal, sriracha, Korean chili paste (gochujang), or red pepper flakes into the soup. Want more complex heat? Sauté sliced Thai chilies or jalapeño with the garlic and ginger. Try a little first, then add more until it’s just right. Peanut butter and coconut milk tone down the spicy kick, so trust your taste buds!
- → Which noodles work best here?
- Traditional ramen noodles are classic, but you can use rice ramen, 100% buckwheat soba (check the label for gluten), or rice vermicelli for a gluten-free twist. Shirataki noodles or even spiralized zucchini work for fewer carbs. Can’t find those? Spaghetti is your friend in a pinch. Whatever you pick, cook the noodles separately so your soup stays smooth and the noodles stay perfect.