Description
This Delicious Peanut Butter Miso Ramen is a comforting and flavorful dish perfect for cozy nights in. Combining the creamy richness of peanut butter with the savory depth of miso paste, this ramen offers a unique twist on traditional Japanese flavors. Enhanced with fresh vegetables like baby bok choy, corn, and carrots, and finished with toasted sesame seeds and chili oil, this recipe is quick to prepare, taking only 20 minutes to serve two.
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)
Garnishes and Extras
- 1/2 cup Corn
- 1 tablespoon Sesame seeds (toasted)
- 2 pieces Green onions (sliced)
- 1 cup Julienned carrots (optional)
Instructions
- Boil Water: Bring a small pot of water to a rolling boil. Gently add in the ramen noodles and baby bok choy if using. Cook according to package instructions, about 3-5 minutes. Then drain the noodles and bok choy and set aside.
- Sauté Aromatics: In a medium saucepan, heat toasted sesame oil over medium heat. Add grated ginger and garlic, and sauté for about 2 minutes until fragrant and golden brown, which will enhance their flavors.
- Mix in Miso and Peanut Butter: Add the peanut butter and miso paste to the saucepan. Gradually pour in 2 tablespoons of veggie broth while stirring continuously until you achieve a smooth mixture. Let it simmer gently for about 1 minute to meld the flavors.
- Create the Broth: Stir in the lite coconut milk and the remaining veggie broth. Bring the broth to a gentle simmer and cook for about 5 minutes to develop a rich, creamy texture. Taste the broth and adjust the seasoning by adding 1-2 tablespoons of soy sauce to your liking.
- Assemble the Bowls: Divide the cooked ramen noodles and baby bok choy between two bowls. Pour the hot miso-peanut broth over the noodles. Top each bowl with corn, julienned carrots, sliced green onions, toasted sesame seeds, and chili oil if you like some heat. Serve immediately for a warming meal.
Notes
- Optional vegetables like baby bok choy and carrots can be omitted or swapped for your favorite greens.
- Adjust the chili oil based on your spice preference or omit entirely for a milder broth.
- Use low-sodium soy sauce to reduce salt content if desired.
- To make this recipe vegan, ensure your miso paste and ramen noodles are free from animal products.
- This ramen is best enjoyed fresh but can be refrigerated for up to 2 days; reheat gently before serving.
