Creamy Peanut Miso Ramen

Ingrediënten

1 tbsp vegetable oil

1 tbsp chili crisp

4 garlic cloves, grated

2 inches fresh ginger, grated

1 lime, zest and juice

6 spring onions (whites and greens separated)

2 tbsp miso paste

2 tbsp maple syrup

1 tbsp rice vinegar

3 tbsp smooth peanut butter

3 tbsp runny tahini

400ml coconut milk

750ml vegetable stock

2 tbsp soy sauce

1 tsp fish sauce

Salt, pepper, sugar to taste

4 packs ramen

For Tofu Crumbles:

2 tbsp vegetable oil

1 x 225g block of smoked, firm tofu

1 tbsp soy sauce

1 tsp smoked paprika

1 tsp liquid smoke (optional)

1 tsp chili oil

To garnish:

1 tbsp chilli crisp

1 tbsp black sesame seeds

Toasted sesame oil

Instructies

Grate garlic and ginger.

Zest and juice lime.

Slice spring onions, separating white and green parts.

Drain tofu.

Broth:

Heat oil and chili crisp in a large pan over medium heat. Add garlic, ginger, lime zest, and spring onion whites. Cook for 3-4 minutes.

Stir in miso, peanut butter, tahini, maple syrup, and rice vinegar. Add coconut milk and stock. Simmer gently.

Add soy sauce, fish sauce, and lime juice. Taste and adjust seasoning as needed.

Tofu:

Heat oil in frying pan over medium heat. Crumble tofu into small chunks. Fry for 5-6 minutes until golden.

Add soy sauce, smoked paprika, liquid smoke, and chili oil. Stir to coat.

Noodles:

Cook according to package and drain.

Assemble:

Divide noodles between bowls. Add broth. Top with tofu, black sesame seeds, spring onion greens, and a drizzle of chili oil and sesame oil.

Notities

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