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Peanut Butter Ramen

Name: Peanut Butter Ramen
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: For the Crispy Korean Tofu:; 8 ounces firm tofu; 3 tablespoons cornstarch; Salt and black pepper (to taste); 1-2 tablespoons gochujang paste; 1 tablespoon soy sauce (or gluten free tamari); 1 tablespoon maple syrup; 1-2 tablespoons cooking oil (for frying); For the Peanut Butter Ramen Broth:; 3 cloves garlic (minced); 1 tablespoon fresh ginger (minced); 1-3 tablespoons gochujang paste; 1/4 cup natural unsweetened peanut butter; 2 tablespoons white miso paste; 4 cups vegetable broth; 2 teaspoons toasted sesame oil; 1 tablespoon rice vinegar; 2 teaspoons maple syrup; 1-2 tablespoons soy sauce (or gluten free tamari); 8 ounces noodles of your choice (ramen, rice noodles, or soba); Optional Veggies & Garnishes:; Shredded carrots

Rebecca Hopkins

November 13, 2026

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If you’ve never had peanut butter in ramen, prepare to have your mind blown. This Peanut Butter Ramen is the ultimate bowl of comfort; creamy, spicy, savory, and slightly sweet, with a rich broth that coats every noodle. It’s inspired by the bold flavors of Korean cuisine, thanks to gochujang paste, fresh ginger, and garlic, but it’s incredibly easy to make at home with pantry friendly ingredients.

The star of the show is the Crispy Korean Tofu; golden, crunchy on the outside, and tossed in a sticky, spicy sweet glaze. It sits on top of a bowl of ramen noodles swimming in a peanut miso broth that’s absolutely addictive. Add your favorite veggies, a sprinkle of crushed peanuts, and a drizzle of sriracha, and you’ve got a restaurant quality bowl in about 30 minutes.

I’m so excited to share this recipe with you today. It’s become a staple in my home for cozy weeknights, and it’s endlessly customizable. Whether you’re a longtime ramen lover or new to the world of peanut butter noodles, this bowl is guaranteed to satisfy. Let’s get cooking!

Why You’ll Love This Recipe

Incredibly Flavorful: Gochujang, peanut butter, miso, ginger, and garlic create a deep, complex broth that’s spicy, savory, and slightly sweet.
Crispy Tofu: The Korean style tofu is golden and crunchy on the outside, tender on the inside, and coated in a sticky glaze.
Quick & Easy: Ready in about 30 minutes; perfect for busy weeknights.
Customizable: Use any noodles and veggies you love; the broth is forgiving and flexible.
Vegan & Vegetarian: Made entirely with plant based ingredients (just skip the optional soft boiled egg).
Better Than Takeout: Bold, restaurant quality flavor made right at home.

Ingredients

For the Crispy Korean Tofu

8 ounces firm tofu
3 tablespoons cornstarch
Salt and black pepper, to taste
1–2 tablespoons gochujang paste (adjust to your spice preference)
1 tablespoon soy sauce (or gluten free tamari)
1 tablespoon maple syrup
1–2 tablespoons cooking oil, for frying

For the Peanut Butter Ramen Broth

3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1–3 tablespoons gochujang paste (more or less to taste)
¼ cup natural unsweetened peanut butter (no added oils)
2 tablespoons white miso paste
4 cups vegetable broth
2 teaspoons toasted sesame oil
1 tablespoon rice vinegar
2 teaspoons maple syrup
1–2 tablespoons soy sauce (or gluten free tamari)
8 ounces noodles of your choice (ramen, rice noodles, or soba)

Optional Veggies & Garnishes

Shredded carrots
Steamed broccolini or broccoli
Kimchi
Steamed or stir fried bok choy
Fresh spinach
Shredded cabbage
Roasted sweet potato
Sautéed mushrooms
Soft boiled eggs (not vegan)
Daikon radish or pickled radish
Scallions or cilantro
Crushed roasted peanuts
Toasted sesame seeds
Sriracha, for serving

Equipment

Large skillet (for the tofu)
Medium saucepan (for the broth)
Large pot (for boiling noodles)
Mixing bowls
Whisk
Knife and cutting board
Measuring cups and spoons
Paper towels or clean dish towel

Instructions

Make the Crispy Korean Tofu

1Prep the Tofu: Using your hands, break the tofu apart into roughly 1 inch pieces. The ragged edges help the tofu crisp up and soak up more sauce. Place a clean dish towel or paper towel on a plate and spread the tofu out in one layer to absorb excess moisture.

2Make the Sauce: In a small bowl, mix together the gochujang paste, soy sauce, and maple syrup. Set aside.

3Coat the Tofu: Remove the towel from the tofu and season with salt and pepper. Sprinkle with cornstarch and toss to coat evenly.

4Fry the Tofu: Heat a skillet over medium high heat and add 1–2 tablespoons of oil to coat the pan. Fry the tofu in a single layer; put it in the pan and leave it for about 5 minutes without moving it, until it develops a crust and naturally releases. Flip the pieces and cook another 4–5 minutes. Stir the pieces around to crisp the sides. Stir in the sauce, toss to coat, then turn off the heat and set aside.

Make the Peanut Butter Ramen Broth

1Sauté Aromatics: In a medium saucepan, sauté the garlic and ginger in a little oil for about a minute, just until fragrant.

2Add Pastes: Stir in the gochujang paste, peanut butter, and white miso, mixing until combined.

3Add Liquid: Add the vegetable broth, sesame oil, and soy sauce, and whisk until smooth. Heat to a simmer.

4Season: Add the rice vinegar and maple syrup to the broth. Taste and adjust seasonings, adding more spice, vinegar, or soy sauce if needed.

5Cook Noodles: Boil the ramen noodles in a separate pot of water according to package directions. This keeps them from getting mushy and falling apart.

Assemble the Ramen Bowls

1Build the Bowls: Fill bowls with cooked noodles and pour the flavorful peanut butter broth over the top.

2Top: Add the crispy Korean tofu and your choice of veggies.

3Garnish: Finish with green onions, crushed peanuts, sesame seeds, and a drizzle of sriracha or a sprinkle of gochugaru for extra spice. Very yummy with kimchi!

Expert Tips for Success

Find Gochujang: Gochujang paste is what makes this ramen special. Look for it in the Asian aisle of your grocery store or online. If you can’t find it, garlic chili sauce is a good substitute; just adjust to your spice preference.
Don’t Move the Tofu: When frying the tofu, resist the urge to stir it. Let it sit undisturbed to develop a crispy crust, then flip.
Cook Noodles Separately: Boiling the noodles in a separate pot keeps the broth clear and prevents the noodles from getting mushy.
Adjust Spice Level: Gochujang varies in heat. Taste yours first and adjust the amount in both the tofu sauce and the broth to your liking.
Prep Veggies Separately: Cooking vegetables separately (steaming, roasting, or stir frying) enhances their flavor and gives you better control over their doneness.
Use Natural Peanut Butter: Use unsweetened, natural peanut butter with no added oils for the best flavor and texture.

Variations

Protein Swap: Add cooked chicken, shrimp, or soft boiled eggs for extra protein (not vegan).
Noodle Options: Ramen, rice noodles, soba, or even spaghetti work well. Use gluten free noodles if needed.
Veggie Add Ins: Bok choy, mushrooms, shredded cabbage, roasted sweet potato, or spinach are all delicious.
Less Spicy: Use less gochujang or substitute with a milder chili paste.
No Miso: If you don’t have white miso, you can substitute with an additional tablespoon of soy sauce or a teaspoon of tahini.
Broth Thickness: For a richer, thicker broth, use full fat coconut milk in place of some of the vegetable broth.

How to Store Leftovers

Store leftover broth, noodles, tofu, and toppings separately in airtight containers in the refrigerator for up to 3 days. Keep the noodles separate from the broth so they don’t absorb all the liquid and become mushy. Reheat the broth on the stovetop and reassemble the bowls when ready to serve.

Freezing: The broth and crispy tofu freeze well for up to 2 months. Thaw overnight in the refrigerator and reheat gently. Noodles are best fresh, so cook them when you’re ready to eat.

Frequently Asked Questions (FAQ)

What is gochujang, and where can I find it?
Gochujang is a Korean fermented chili paste that’s spicy, sweet, and savory. Look for it in the Asian or international aisle of your grocery store, or order it online. It’s the key ingredient that makes this ramen special.

Can I make this ramen gluten free?
Yes! Use gluten free tamari instead of soy sauce, gluten free gochujang (check the label), and gluten free noodles such as rice noodles or gluten free ramen.

Is this recipe vegan?
Yes, as written, this recipe is vegan (just skip the optional soft boiled egg). Check your gochujang and miso labels to confirm they’re vegan friendly.

Can I use chicken broth instead of vegetable broth?
Yes, chicken broth works if you’re not strictly vegan or vegetarian. The flavor will be slightly different but still delicious.

How spicy is this ramen?
The spice level depends on how much gochujang you use. Start with 1 tablespoon in the broth and 1 tablespoon in the tofu sauce, then add more to taste. You can always add sriracha or gochugaru at the table for extra heat.