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Peanut Butter Ramen

Peanut Butter Ramen

This Peanut Butter Ramen is a creamy, spicy, and savory bowl of comfort! Featuring crispy Korean tofu, a rich peanut miso broth, and your favorite veggies, it's better than takeout and ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine Asian, Korean
Servings 4

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 steamed broccoli, kimchi, bok choy, spinach, shredded cabbage, roasted sweet potato, sautéed mushrooms, daikon radish, scallions, cilantro, crushed peanuts, sesame seeds, sriracha

Instructions
 

  • Crispy Tofu: Break tofu into 1 inch pieces. Place on a towel lined plate to absorb moisture. Mix gochujang, soy sauce, and maple syrup in a small bowl; set aside.
  • Season tofu with salt and pepper. Sprinkle with cornstarch and toss to coat.
  • Heat oil in a skillet over medium high heat. Fry tofu in one layer, undisturbed, for 5 minutes until crusted. Flip and cook 4-5 minutes more. Stir in sauce, toss to coat, and set aside.
  • Broth: Sauté garlic and ginger in oil for 1 minute until fragrant. Stir in gochujang, peanut butter, and miso until combined.
  • Add vegetable broth, sesame oil, and soy sauce; whisk until smooth. Simmer. Add rice vinegar and maple syrup. Taste and adjust seasonings.
  • Cook noodles separately according to package directions.
  • Assemble: Fill bowls with noodles, pour broth over top, add crispy tofu and veggies. Garnish with scallions, crushed peanuts, sesame seeds, and sriracha.

Notes

  • Gochujang is key; substitute garlic chili sauce if needed.
  • Don't move tofu while frying to develop a crust.
  • Cook noodles separately to keep broth clear.
  • Vegan: Skip optional soft-boiled egg. Check gochujang and miso labels.
  • Gluten Free: Use GF tamari, GF gochujang, and GF noodles.
  • Storage: Refrigerate broth, noodles, tofu, and toppings separately up to 3 days. Freeze broth and tofu up to 2 months.