Description
This delicious Peanut Butter Miso Ramen is a comforting and flavorful dish perfect for cozy nights in. Combining rich miso paste and creamy peanut butter with aromatic ginger and garlic, it creates a unique, creamy broth that perfectly complements tender ramen noodles and fresh veggies like baby bok choy and corn. Easy to prepare in just 20 minutes, this ramen is both satisfying and nutritious.
Ingredients
Scale
Main Ingredients
- 2 servings Ramen noodles (uncooked)
- 2 pieces Baby bok choy (optional, sliced in half)
- 1 tablespoon Toasted sesame oil
- 1 tablespoon Grated ginger
- 1 tablespoon Grated garlic
- 1 tablespoon Peanut butter
- 2 tablespoons Miso paste
- 2 cups Veggie broth (divided)
- 2 tablespoons Lite coconut milk
- 1-2 tablespoons Soy sauce (to taste)
- 1 tablespoon Chili oil (optional)
- 1/2 cup Corn
- 1 tablespoon Sesame seeds (toasted)
- 2 pieces Green onions (sliced)
- 1 cup Julienned carrots (optional)
Instructions
- Preparation: Gather and prepare all ingredients, slicing the baby bok choy in half and julienning the carrots if using.
- Boil Water: Bring a small pot of water to a rolling boil. Gently add the ramen noodles and bok choy if using. Cook according to package instructions, approximately 3-5 minutes. Drain and set aside.
- Sauté Aromatics: In a medium saucepan, heat the toasted sesame oil over medium heat. Add the grated ginger and garlic, sauté for about 2 minutes until fragrant and golden.
- Mix in Miso and Peanut Butter: Add peanut butter and miso paste to the pan. Gradually pour in 2 tablespoons of veggie broth while stirring to create a smooth paste. Let it simmer gently for 1 minute.
- Create the Broth: Stir in the lite coconut milk and the remaining veggie broth. Bring to a gentle simmer and cook for about 5 minutes to meld flavors. Taste and adjust the seasoning by adding soy sauce as desired.
- Assemble the Bowls: Divide the cooked noodles, bok choy, and broth evenly between bowls. Top each bowl with corn, toasted sesame seeds, sliced green onions, julienned carrots, and a drizzle of chili oil if using for an extra kick.
Notes
- To make this dish vegan and gluten-free, ensure that your ramen noodles and soy sauce meet those dietary needs.
- Adjust the soy sauce quantity to control the saltiness of the broth.
- Chili oil is optional but adds a nice spicy depth to the ramen broth.
- Baby bok choy and carrots add freshness and texture but can be omitted or substituted with other vegetables like spinach or mushrooms.
- Use toasted sesame oil for the best nutty flavor in the aromatics.
