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Miso Peanut Ramen Bowls

Name: Miso Peanut Ramen Bowls
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 block extra firm tofu (I like the high protein tofu from Trader Joe’s, but any firm tofu will work); 1 tablespoon olive oil; 1/4 cup teriyaki (I use Bachan’s Japanese BBQ sauce); 1 clove garlic, grated; 1 tablespoon red curry paste or roasted red chili paste; 1 tablespoon white miso; 1-2 tablespoons peanut butter (just a little plop); 2 tablespoons reduced sodium soy sauce; 1 tablespoon brown sugar; 1 1/2 cups water + 1 1/2 teaspoons Better Than Bouillon roasted chicken or vegetable base (sub 1 1/2 cups chicken or vegetable broth); 1 (14-ounce) can full fat coconut milk; 6 ounces uncooked ramen noodles (two 3-ounce packets, just the noodles); Finely sliced cucumbers; Cilantro and/or green onion; Chili crisp

4 servings

khẩu phần

5 minutes

thời gian hoạt động

35 minutes

tổng thời gian

Bắt đầu Nấu ăn

Nguyên liệu

1 block extra firm tofu (I like the high protein tofu from Trader Joe’s, but any firm tofu will work)

1 tablespoon olive oil

1/4 cup teriyaki (I use Bachan’s Japanese BBQ sauce)

1 clove garlic, grated

1 tablespoon red curry paste or roasted red chili paste

1 tablespoon white miso

1-2 tablespoons peanut butter (just a little plop)

2 tablespoons reduced sodium soy sauce

1 tablespoon brown sugar

1 1/2 cups water + 1 1/2 teaspoons Better Than Bouillon roasted chicken or vegetable base (sub 1 1/2 cups chicken or vegetable broth)

1 (14-ounce) can full fat coconut milk

6 ounces uncooked ramen noodles (two 3-ounce packets, just the noodles)

Finely sliced cucumbers

Cilantro and/or green onion

Chili crisp

Hướng dẫn

Prep Tofu

Press tofu with paper towels to remove some of the water. Grate tofu on a box grater, on medium / large holes.

Crisp Tofu

Heat olive oil in a nonstick skillet over medium-high heat. Add the tofu shreds; saute until golden and lightly crisped (it usually takes me 10-15 minutes to really get it to have some crispy / chewy texture).

Sauce Tofu

Add the teriyaki sauce and grated garlic to the “thirsty” tofu. Sauté for another 5-10 minutes to caramelize further. Add 1-2 tablespoons more sauce as desired. Transfer to a separate bowl and wipe out the pan.

Make Ramen Broth

In the same pan, heat the curry paste, miso, peanut butter, soy sauce, and brown sugar until it’s worked into a thick paste. Add the coconut milk and broth, and whisk until incorporated. Simmer for 5-10 minutes until slightly thickened and creamy.

Ramen

Meanwhile, boil ramen in a separate pot for 3-4 minutes; drain, and add to sauce. Simmer 1-2 minutes until the noodles are well-coated (and add more broth if you want it to be more soupy).

Serve

Transfer noodles into in bowls, and pour a scoop of the broth over the top. Top with the tofu, herbs, and chili crisp on top. She’s so yummy!

Dinh dưỡng

Kích thước Khẩu phần

Calo

549

Tổng Chất béo

33.9 g

Chất béo bão hòa

20.4 g

Chất béo không bão hòa

Chất béo chuyển hóa

0 g

Cholesterol

0 mg

Natri

1186.3 mg

Tổng Carbohydrate

43.8 g

Chất xơ

2.8 g

Tổng Đường

6.4 g

Chất đạm

20.6 g