Description

This Miso Peanut Ramen Bowl recipe delivers a rich and creamy noodle dish packed with bold flavors from a miso and peanut butter infused broth, crispy caramelized tofu, and vibrant fresh toppings. The hearty broth is made with coconut milk, red curry paste, and soy sauce, creating a satisfying umami base that pairs perfectly with tender ramen noodles. Crispy pan-fried tofu adds texture and protein, while fresh cucumber, cilantro, green onion, and chili crisp provide bright, spicy contrasts. This easy stovetop recipe is a flavorful and comforting vegetarian meal perfect for any day of the week.

Ingredients

Scale

Tofu

1 block extra firm tofu
1 tablespoon olive oil
1/4 cup teriyaki sauce (such as Bachan’s Japanese BBQ sauce)
1 clove garlic, grated

Broth and Sauce

1 tablespoon red curry paste or roasted red chili paste
1 tablespoon white miso
1–2 tablespoons peanut butter
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 (or substitute 1 1/2 cups chicken or vegetable broth)
1 (14-ounce) can full fat coconut milk

Noodles and Toppings

6 ounces uncooked ramen noodles (two 3-ounce packets, just noodles)
Finely sliced cucumbers
Cilantro and/or green onion
Chili crisp

Instructions

Prep Tofu: Press the extra firm tofu between paper towels to remove excess water. Then grate the tofu using a box grater with medium to large holes to create shredded tofu pieces.
Crisp Tofu: Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add the shredded tofu and sauté for 10-15 minutes until the tofu develops a golden color and a lightly crisped, chewy texture.
Sauce Tofu: Add 1/4 cup teriyaki sauce and the grated clove of garlic to the tofu in the skillet. Continue to sauté for another 5-10 minutes to caramelize the tofu further, adding an additional 1-2 tablespoons of sauce as desired. Once done, transfer the tofu to a separate bowl and wipe out the pan.
Make Ramen Broth: In the same skillet, combine 1 tablespoon red curry paste, 1 tablespoon white miso, 1-2 tablespoons peanut butter, 2 tablespoons soy sauce, and 1 tablespoon brown sugar. Heat and stir until the mixture forms a thick paste. Stir in 1 (14-ounce) can full fat coconut milk and 1 1/2 cups water mixed with 1 1/2 teaspoons Better Than Bouillon base or broth. Whisk everything together until fully incorporated. Simmer the broth for 5-10 minutes until it slightly thickens and becomes creamy.
Cook Ramen: Meanwhile, bring a separate pot of water to a boil and cook the 6 ounces uncooked ramen noodles according to package instructions, about 3-4 minutes. Drain the noodles and add them to the simmering broth in the skillet. Simmer the noodles in the broth for 1-2 minutes so they absorb the flavors and are well-coated. Add extra broth if you prefer a soupier consistency.
Serve: Divide the ramen noodles and broth evenly into bowls. Top each bowl with a generous scoop of the caramelized tofu, finely sliced cucumbers, cilantro and/or green onions, and a drizzle of chili crisp for added spice. Serve immediately and enjoy the harmonious blend of creamy, savory, and spicy flavors.

Notes

Pressing the tofu is essential to achieve crispy texture; be sure to remove as much water as possible.
You can substitute red curry paste with roasted red chili paste depending on your spice preference.
Adjust the amount of peanut butter to your taste; it adds richness and nuttiness to the broth.
Use reduced sodium soy sauce and broth bases to control the saltiness of the dish.
Chili crisp adds a spicy crunch but can be omitted or replaced with chili oil if unavailable.
This recipe is vegetarian if using vegetable broth base; switch to chicken base for a non-vegetarian variation.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Japanese-inspired

Keywords: miso peanut ramen, tofu ramen, creamy ramen broth, vegetarian ramen, miso ramen, peanut butter ramen, curry paste ramen, coconut milk ramen