CREAMY PEANUT MISO RAMEN Cold

Recipe Video

@bosh.tv
🥜 CREAMY PEANUT MISO RAMEN 🍜 Cold, grey day? Make this. It’s our creamy peanut miso ramen, a rich miso-peanut broth base with a good kick of spice, chewy ramen noodles and crispy tofu crumbles. It’s warming, filling, and easy to pull together - just what you want when the weather’s not playing nice. Save this one for your next cosy night in x Ingredients (Serves 4): For the broth & noodles: • 1 tbsp vegetable oil • 1 tbsp chilli crisp • 4 garlic cloves, grated • 2 inches fresh ginger, grated • 1 lime (zest & juice) • 6 spring onions (whites & 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 vegan fish sauce • Salt, pepper & sugar to taste • 4 x 100g packs ramen noodles For the tofu crumbles: • 2 tbsp vegetable oil • 1 x 225g block smoked firm tofu • 1 tbsp soy sauce • 1 tsp smoked paprika • 1 tsp liquid smoke (optional) • 1 tsp chilli oil (from the chilli crisp) To garnish: • 1 tbsp chilli crisp • 1 tbsp black sesame seeds • Toasted sesame oil • Fresh coriander leaves How to Make It: 1️⃣ Prep – Grate the garlic and ginger. Zest and juice the lime. Slice the spring onions, separating whites and greens. Drain the tofu. 2️⃣ Broth – Heat oil and chilli crisp in a large pan over medium heat. Add garlic, ginger, lime zest and spring onion whites. Cook for 3–4 mins. Stir in miso, peanut butter, tahini, maple syrup and rice vinegar. Add coconut milk, then stock. Simmer gently. Add soy sauce, vegan fish sauce and lime juice. Taste and adjust seasoning. 3️⃣ Tofu – Heat oil in a frying pan over medium-high. Crumble tofu into small chunks. Fry for 5–6 mins until golden. Add soy sauce, smoked paprika, liquid smoke and chilli oil. Stir to coat. 4️⃣ Noodles – Cook according to the packet, around 3–4 mins. Drain. 5️⃣ Serve – Divide noodles between bowls. Ladle over the broth. Top with tofu, black sesame seeds, spring onion greens, a drizzle of chilli oil and sesame oil, plus coriander.
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Ingredients

Servings:

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About

🥜 CREAMY PEANUT MISO RAMEN 🍜 Cold, grey day? Make this. It’s our creamy peanut miso ramen, a rich miso-peanut broth base with a good kick of spice, chewy ramen noodles and crispy tofu crumbles. It’s warming, filling, and easy to pull together - just what you want when the weather’s not playing nice. Save this one for your next cosy night in x Ingredients (Serves 4): For the broth & noodles: • 1 tbsp vegetable oil • 1 tbsp chilli crisp • 4 garlic cloves, grated • 2 inches fresh ginger, grated • 1 lime (zest & juice) • 6 spring onions (whites & 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 vegan fish sauce • Salt, pepper & sugar to taste • 4 x 100g packs ramen noodles For the tofu crumbles: • 2 tbsp vegetable oil • 1 x 225g block smoked firm tofu • 1 tbsp soy sauce • 1 tsp smoked paprika • 1 tsp liquid smoke (optional) • 1 tsp chilli oil (from the chilli crisp) To garnish: • 1 tbsp chilli crisp • 1 tbsp black sesame seeds • Toasted sesame oil • Fresh coriander leaves How to Make It: 1️⃣ Prep – Grate the garlic and ginger. Zest and juice the lime. Slice the spring onions, separating whites and greens. Drain the tofu. 2️⃣ Broth – Heat oil and chilli crisp in a large pan over medium heat. Add garlic, ginger, lime zest and spring onion whites. Cook for 3–4 mins. Stir in miso, peanut butter, tahini, maple syrup and rice vinegar. Add coconut milk, then stock. Simmer gently. Add soy sauce, vegan fish sauce and lime juice. Taste and adjust seasoning. 3️⃣ Tofu – Heat oil in a frying pan over medium-high. Crumble tofu into small chunks. Fry for 5–6 mins until golden. Add soy sauce, smoked paprika, liquid smoke and chilli oil. Stir to coat. 4️⃣ Noodles – Cook according to the packet, around 3–4 mins. Drain. 5️⃣ Serve – Divide noodles between bowls. Ladle over the broth. Top with tofu, black sesame seeds, spring onion greens, a drizzle of chilli oil and sesame oil, plus coriander.

Nutrition (per serving)

667kcal

Calories

38g

Carbohydrates

55g

Fat

Fiber

14g

Protein

24g

Sugar

Instructions

Heat oil and chilli crisp in a large pan over medium heat.

Add garlic, ginger, lime zest and spring onion whites. Cook for 3–4 mins. Stir in miso, peanut butter, tahini, maple syrup and rice vinegar.

Add coconut milk, then stock. Simmer gently.

Add soy sauce, vegan fish sauce and lime juice. Taste and adjust seasoning. 3️⃣ Tofu –

Heat oil in a frying pan over medium-high. Crumble tofu into small chunks. Fry for 5–6 mins until golden

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