Nele Brügge

Researcher and PhD Student at DFKI and the University of Luebeck

nele.bruegge [AT] dfki.de

Miso Peanut Ramen

Veggie ramen with creamy miso peanut broth and crispy tofu crumble.
Can be prepared as one-pot meal.

Ingredients:

Crispy Tofu Crumble

  • 1 block tofu
  • 1 tbsp oil
  • Soy sauce
  • Chili oil

Broth and Noodles

  • 1 tbsp vegetable oil
  • 4 garlic cloves, minced
  • 1 walnut-sized piece of fresh ginger, minced
  • 6 spring onions, chopped (white and green parts separated)
  • 2 tbsp miso paste
  • 3 tbsp peanut butter
  • 3 tbsp tahin
  • 400 ml coconut milk
  • 1.5 liter vegetable broth
  • Salt and pepper to taste
  • 200 g ramen noodles

Toppings

  • Cilantro and/or green onion
  • Chili crisp

Instructions

  1. Prep Tofu: Crumble the tofu, mix with soy sauce, oil and chili oil. Spread on a baking tray and bake for 20 - 25 mins, flipping halfway.
  2. Make Ramen Broth: In the same pan, heat the curry paste, miso, peanut butter, soy sauce, and brown sugar until it's worked into a thick paste. Add the coconut milk and broth, and whisk until incorporated. Simmer for 5-10 minutes until slightly thickened and creamy.
  3. Sauté:Sauté some, garlic, ginger, spring onion. Stir in miso, peanut butter and tahin. Pour in coconut milk and vegetable broth.
  4. Cook Ramen: Add the ramen noodles to the broth and cook according to package instructions.
  5. Serve: Transfer noodles into bowls and pour a scoop of the broth over the top. Top with the crispy tofu, herbs, and chili crisp.
Nele Brügge
nele.bruegge [AT] dfki.de