Miso Peanut Ramen Bowls
Jan 06, 2026 08:49 AM
FIRST OF ALL. (!!) These ramen bowls are my favorite thing I’ve made in recent memory.
Things to know:
The miso peanut ramen in and of itself is just divine. Savory, a tiny bit sweet, creamy, and deeply comforting. I’m often parked out just right over the skillet, spooning the sauce / broth / noodles directly into my mouth.
But ALSO. The tofu crumbles on top of these beautiful ramen bowls might be my new favorite tofu?! I’ve been making the tofu crumbles on their own and eating them on rice bowls because it’s so darn easy – and so delicious.
The whole combination of slippery, silky noodles and the chewy tofu and crunchy bits of fresh veg – omg it’s a little bit of joyful everythingness.
Shockingly, my kids really enjoyed it – we kept theirs really simple with just bowls of the creamy noodles + tofu on top. They especially loved the tofu – girls after my own heart.
I could eat a bowl of this daily. I think you’re going to love it.
Ingredients:
Crispy Tofu Bits
- 1 block extra firm tofu
- 1 tablespoon olive oil
- 1/4 cup teriyaki
- 1 clove garlic, grated
Miso Peanut Ramen
- 1 tablespoon red curry paste or roasted red chili paste
- 1 tablespoon white miso
- 1–2 tablespoons peanut butter (just a little plop)
- 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 (sub 1 1/2 cups chicken or vegetable broth)
- 1 (14-ounce) can full fat coconut milk
- 6 ounces uncooked ramen noodles (two 3-ounce packets, just the noodles)
Toppings
- Finely sliced cucumbers
- Cilantro and/or green onion
- Chili crisp
Total Time:
35 minutes
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