Description
A creamy, savory ramen bowl featuring a broth made from white miso, peanut butter, coconut milk, and red curry paste, served over chewy ramen noodles with your choice of protein and fresh toppings.
Ingredients
Broth:
2 tablespoons white miso paste
2 tablespoons creamy peanut butter
1 tablespoon red curry paste
1 can (14 oz) full-fat coconut milk
3 cups low-sodium chicken or vegetable broth
2 tablespoons soy sauce
1 tablespoon brown sugar
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon sesame oil
Noodles:
8 oz dried ramen noodles
Protein (choose one):
14 oz extra-firm tofu, pressed and cubed
OR 1 lb boneless chicken thighs, sliced thin
Toppings:
2 green onions, sliced
Fresh cilantro
Sesame seeds
Chili crisp
Lime wedges (optional)
Instructions
1. Mince the garlic and grate the ginger. Press tofu and cut into cubes, or slice chicken into thin strips.
2. Heat sesame oil in a large deep skillet over medium-high heat. Cook tofu 5–7 minutes, turning occasionally, until golden and crisp. For chicken, cook 5–6 minutes per side until the internal temperature reaches 165 °F. Transfer to a plate.
3. In the same skillet over medium heat, sauté garlic and ginger 60 seconds until fragrant. Stir in the red curry paste for 30 seconds. Add miso paste, peanut butter, soy sauce, and brown sugar. Whisk into a thick paste.
4. Pour in coconut milk and broth. Whisk until incorporated. Bring to a gentle simmer and cook 8–10 minutes until the broth coats the back of a spoon.
5. Boil ramen noodles separately according to package directions (about 3–4 minutes). Drain and divide among four bowls.
6. Ladle hot broth over the noodles. Top with cooked protein, green onions, cilantro, sesame seeds, and chili crisp.
Notes
Whisk miso and peanut butter into a paste before adding liquids to prevent lumps.
Always cook noodles separately to avoid a starchy, gummy broth.
Taste before serving and adjust with more soy sauce or a squeeze of lime.
Storage: Broth and noodles stored separately in airtight containers, refrigerator, 3–4 days.
Freezing: Broth only, up to 2 months. Do not freeze cooked noodles.
Reheating: Warm broth in a saucepan over medium-low heat with a splash of water. Cook fresh noodles separately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: Approximately 1.5 cups (one generous bowl)
- Calories: 500 kcal
- Sugar: 7g
- Sodium: 825mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3.5g
- Protein: 18g
- Cholesterol: 0mg