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Miso Peanut Ramen Bowls with Crispy Tofu

A rich and comforting ramen bowl featuring creamy miso peanut broth, tender noodles, and golden crispy tofu topped with fresh vegetables and herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Asian-Inspired, Japanese-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crispy Tofu
  • 14 oz extra-firm tofu pressed and cubed
  • 2 tbsp cornstarch
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp vegetable oil
Miso Peanut Broth
  • 4 cups vegetable broth
  • 3 tbsp white miso paste
  • 3 tbsp peanut butter creamy
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 3 cloves garlic minced
  • 1 tbsp ginger grated
For Serving
  • 8 oz ramen noodles
  • 1 cup shredded carrots
  • 1 cup baby spinach
  • 2 green onions sliced
  • 1 tbsp sesame seeds toasted
  • 1 tbsp chili oil optional
  • 1 lime cut into wedges

Equipment

  • Large pot
  • Skillet
  • Mixing bowls
  • Knife and cutting board

Method
 

  1. Press tofu for 10 minutes and cut into cubes.
  2. Toss tofu with soy sauce and coat with cornstarch.
  3. Heat oils in a skillet and cook tofu until golden and crispy on all sides.
  4. In a pot, sauté garlic and ginger in sesame oil until fragrant.
  5. Add vegetable broth and whisk in miso paste and peanut butter until smooth.
  6. Stir in soy sauce and rice vinegar and simmer for 5 minutes.
  7. Cook ramen noodles according to package instructions.
  8. Divide noodles into bowls and pour hot broth over them.
  9. Top with crispy tofu, carrots, spinach, green onions, sesame seeds, and chili oil.
  10. Serve immediately with lime wedges and enjoy.

Notes

You can add mushrooms, bok choy, or broccoli for extra vegetables. Adjust spice level with chili oil or chili crisp.