Peanut Butter Miso Ramen (Print Version)
# Ingredients:
→ Soup Base
01 -
2 cups and a splash of veggie broth, set aside
02 -
1 tablespoon of miso paste
03 -
1 tablespoon of peanut butter
04 -
1 teaspoon of sesame oil, toasted
05 -
1 teaspoon of fresh garlic, finely grated
06 -
1 teaspoon of grated ginger root
07 -
1-2 tablespoons of soy sauce, to taste
08 -
1 cup of light coconut milk
→ Noodles and Vegetables
09 -
Ramen noodles (about 4-6 ounces, uncooked)
10 -
Optional: halved baby bok choy
→ Optional Garnishes
11 -
Green onions
12 -
Julienne-cut carrots
13 -
A drizzle of chili oil
14 -
Sprinkle of sesame seeds
15 -
Cooked corn kernels
# Instructions:
01 -
Fill a small pot with water and bring it to a boil. Drop in the uncooked ramen noodles and bok choy halves if using. Follow the noodle package instructions for cook time, generally 2-3 minutes, and let the bok choy cook alongside for the same duration if you like it tender, or a little less if you want some crunch. Drain everything and set it aside for later.
02 -
In a medium-sized saucepan, warm up the sesame oil over medium heat. Toss in the grated ginger and garlic once it’s hot. Stir and let them cook for about 2 minutes, keeping an eye on them so the garlic doesn’t burn.
03 -
Scoop the miso paste and peanut butter into the pan. Slowly pour in a couple tablespoons of veggie broth (or hot water) while stirring to blend them smoothly. Let it bubble gently for about a minute to mix the tastes together.
04 -
Pour the rest of the veggie broth and the coconut milk into the saucepan. Keep the heat on medium and let it gently simmer for about 5 minutes so the flavors mingle nicely. Add soy sauce in small amounts, starting with one tablespoon, and adjust until it’s as salty as you like.
05 -
Split the cooked noodles and bok choy between two bowls. Pour the steaming broth over them. Add any toppings you love, like chili oil, corn, sesame seeds, green onions, or some shredded carrot. Serve it up hot and dive in.
# Notes:
01 -
You can whip this up in just 20 minutes, ideal for busy evenings.
02 -
Using pre-grated ginger and garlic saves time, but fresh gives a better kick of flavor.
03 -
This dish is both vegan and vegetarian by default.
04 -
For a gluten-free version, swap in gluten-free ramen and tamari for soy sauce.