Peanut Butter Ramen Soup with Crispy Tofu
In January, here’s what I’m looking for in the food I cook:
- Comfort
- Healthy ingredients
- Protein
- Appealing flavours
This ramen recipe ticks all the boxes! You must try it, success guaranteed!!!!
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- Preparation time: 25 minutes
- Cooking time: 15 minutes
- Servings: 4
Ingredients
Crispy tofu
- 2 tablespoon (30 ml) vegetable oil
- 1 block (450 g) extra-firm tofu, well sponged and crumbled
- 2 tablespoons (30 ml) soy sauce
- 2 teaspoon (10 ml) sriracha (or more to taste)
- 1 tablespoon (15 ml) maple syrup
Ramen soup
- 1/3 cup (85 g) creamy peanut butter
- 2 tablespoons (30 ml) miso
- 1 tablespoon (15 ml) soy sauce
- 2 teaspoon (10 ml) sriracha
- 2 tablespoon (30 ml) lime juice
- 1/3 cup (80 ml) fresh orange juice
- 1 tablespoon (15 ml) maple syrup
- 2 tablespoon (30 ml) vegetable oil
- 3 garlic cloves, chopped
- 1/2 teaspoon (2.5 ml) turmeric
- 1 can (398 ml) coconut milk
- 4 cups (1 L) vegetable broth
- 1/2 teaspoon (2.5 ml) salt
- 4 bok choy, halved lengthwise
- 500 g ramen noodles
- Fresh coriander leaves
- 1 green onion, thinly sliced
- Spicy chili oil (chili crisp)
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Preparation
Crispy tofu
- In a nonstick frying pan, heat the oil over medium heat and cook the tofu with the soy sauce, sriracha and maple syrup for 7 to 8 minutes or until golden. Reserve.
Ramen soup
- In a bowl, whisk together the peanut butter, miso, soy sauce, Sriracha, lime juice, orange juice and maple syrup. Set aside.
- In a large saucepan, heat the oil over medium heat and sauté the garlic and turmeric for 2 minutes. Add the coconut milk, vegetable stock, peanut butter mixture and salt and bring to the boil. Reduce heat to medium and add the bok choy and ramen noodles to the broth. Cook for about 4 minutes.
- Serve with crispy tofu, fresh coriander, spring onions and chilli crisp if you like!
Note
- If you plan to have leftovers for lunch the next day, I recommend cooking the ramen noodles and bok choy separately to keep them fresh and prevent them from absorbing all the broth.
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