Creamy Peanut Miso Ramen

Ingredientai

For the Broth and Noodles:

1 tbsp vegetable oil

1 tbsp chilli crisp

4 cloves garlic

2 inches fresh ginger

1 inch fresh turmeric

1 lime,

6 spring onions

2 tbsp miso paste

3 tbsp smooth peanut butter

3 tbsp tahini

400ml coconut milk

1.5 litres vegetable stock

Salt, pepper and sugar to taste

4 100g packs ramen noodles

For the Tofu Crumbles:

2 tbsp vegetable oil

1 225g block smoked firm tofu

1 tbsp soy sauce

1 tsp liquid smoke (optional)

1 tsp chilli oil (from the chilli crisp)

To Garnish:

Chilli crisp

Toasted sesame seeds

Fresh coriander leaves.

Nurodymai

Prepare the Broth: Heat vegetable oil and chilli crisp, then fry garlic, ginger, turmeric, lime zest, and spring onion whites for 5 minutes. Add miso, peanut butter, tahini, coconut milk, and vegetable stock. Simmer.

Prepare the Tofu Crumbles: Fry the tofu until golden, then add soy sauce, liquid smoke, and chilli oil to coat.

Cook the Noodles: Add noodles to the broth, cook according to package instructions.

Serve: Divide noodles into bowls, pour over the broth, drizzle with chilli oil, and top with tofu crumbles, green spring onions, coriander, sesame seeds, and lime wedges.