Miso Peanut Ramen Soup with Crispy Tofu
Comforting, full of flavour and packed with texture, this miso peanut ramen soup with crispy tofu is the perfect bowl for a nourishing, indulgent meal. The creamy miso and peanut broth pairs wonderfully with the ramen noodles and crispy tofu, for a satisfying protein boost.
The ingredients
2 servings
- 1 1/4 cups light coconut milk
- 1 tbsp natural peanut butter
- 1 tbsp miso
- 1 tbsp red curry paste
- 1 tbsp reduced-sodium soy sauce or reduced-sodium tamari
- 2 cups bok choy, roughly chopped
- 1 cup mushrooms, roughly chopped
- 2 tbsp fresh cilantro
- 1 tbsp lime juice
- 1/2 454 g block (225 g) extra-firm tofu, finely grated
- 2 tbsp reduced-sodium soy sauce or reduced-sodium tamari
- 2 blocks (about 120 g) ramen noodles (I used Lotus Foods Millet & Brown Rice Ramen for a gluten-free version)
Toppings
- 1 green onion, chopped
- 2 lime wedges
The method
- In a large pot, add the coconut milk, peanut butter, miso, curry paste and soy sauce. Mix well and cook for about 3 minutes over medium heat.
- Add the bok choy, mushrooms, cilantro and lime juice, then continue cooking for 5 to 10 minutes over medium-low heat.
- In a small pot, bring water to a boil and cook the noodles according to the package instructions. Once cooked, drain and set aside.
- In a skillet, add the grated tofu with the soy sauce. Mix well to coat, then cook for 5 to 10 minutes until the tofu is golden and crispy.
- Divide the broth between 2 bowls, then add the cooked noodles and crispy tofu. Top with green onion and a lime wedge.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 550Calories
- 24 gFat
- 52 gCarbs
- 5 gFibre
- 32 gProtein
Soy protein contains all the essential amino acids, making it an excellent plant-based protein source for vegetarians and vegans.
